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In this activity (Page 22 of PDF), learners investigate the evolution of wheat by washing different types of dough with water and comparing the results.

In the related activity called "Colors Collide or Combine," learners are intrigued by the apparent "line" that forms where colors from M&M coatings meet but do not mix.

In this four-part activity, learners explore how the body works and the chemistry that happens inside living things.

In this activity, learners observe how salinity affects the freezing point of water by making and enjoying ice cream.

In this activity (Page 25 of PDF), learners investigate the evolution of wheat by creating dough from different flours, observing the samples of dough as they rise, and then baking the dough.

Learners write an invisible message using lemon juice on a piece of paper. They then develop the message by soaking the paper in a dilute iodine solution.

Using a milk-based recipe, learners create "moo glue" which is basically white school-type glue. The "secret ingredient" in milk that helps make glue is a chemical called casein.

In this fun snack and craft activity, young learners make "Ants on a Log" and their own model of an insect. The purpose is to learn the three main insect body parts—head, thorax and abdomen.

In this chemistry challenge, learners work to figure out which of four juices are real, and which is just food coloring and sugar.

In this activity, learners use gumdrops and toothpicks to model the composition and molecular structure of three greenhouse gases: carbon dioxide (CO2), water vapor (H2O) and methane (CH4).

In this chemistry activity, learners use the lowered freezing point of water to chill another mixture (ice cream) to the solid state.

Learners analyze candy-coated sweets using chromatography. Learners use this method to separate the various dyes used to make colored candy.

In this construction activity, students use a 2-liter bottle to build a fly trap.

In this demonstration, cook a cake using the heat produced when the cake batter conducts an electric current.

In this activity, learners explore the properties of metals at four stations. The stations include A) Magnetism and Breakfast Cereal; B) Conductivity of Metals; C) Alloys; and D) Metal Plating.

In this activity (on pages 10-15), learners investigate starch in human diets and how plants make starch (carbohydrates) to use as their food source.

In this a hands-on activity, learners explore how to put ice cream in an oven without it melting. Ideas in this activity include insulation and cooking.

Learners carefully look at four known household crystals.

In this physics demonstration, learners are challenged to insert a straw the furthest into a potato.

In this activity, learners participate in fun movement activities while playing on a giant game board. Use this activity to get learners involved in physical activity.