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In this activity on page 2 of the PDF (Get Cooking With Chemistry), learners conduct chemical tests on certain powders used in cooking.

This laboratory exercise is designed to show learners how DNA can easily be extracted from onion cells. It includes an optional test for the presence of DNA.

In this activity, learners explore chemistry and the microbial world by making their own sourdough starter and bread at home using only flour and water.

Learners carefully pour vegetable oil, water, and corn syrup in any order into a cup and discover that regardless of the order they are poured, the liquids arrange themselves in layers the same way.

In this fun, hands-on autumn activity, learners experiment to discover whether the colored substances in leaves can be separated from the leaves.

In this lab exercise, learners explore diffusion, cell membranes and particle size using beets and three alcohols.

Learners set up three different bowls, each with a different mass of oatmeal. Learners monitor the temperature of the oatmeal and find that larger masses take longer to cool.

This laboratory exercise is designed to show learners how DNA can easily be extracted from lima bean bacteria. This experiment requires the use of a centrifuge (not included in cost of materials).

In this activity about engineering, nutrition, and physical activity, learners design and build a healthy bone model of a space explorer which is strong enough to withstand increasing amounts of weigh

In this chemistry activity (page 3 of the PDF), learners will observe a chemical change, specifically what happens to iodine when it is applied to ripe and unripe apples.

In this activity, learners experiment with the density of ice, water, and oil. Learners will discover that the density of a liquid determines whether it will float above or sink below another liquid.

Eggs are placed in vinegar for one or two days to dissolve the shells. Then, learners place the eggs in water or corn syrup and observe them over a period of days.

In this activity, learners test the rate of ripening fruit and vegetables and use a chemical to inhibit the ripening process.

In this Energy and Environment activity (page 9 of the PDF), learners calculate the mass of a piece of gum, compare it to the mass of the gum's packaging, and then create a bar graph of the results.

Learners use a simple process to extract DNA from strawberries.

In this activity about magnetism (page 17 of the pdf), learners experiment with magnets, exploring the concept of diamagnetic materials by seeing how a grape reacts to a magnetic field.

In this activity, learners investigate the process of osmosis by adding salt to a sealed bag of raw carrots and comparing it to a control.

In this activity, learners measure the amount of carbon dioxide in a carbonated drink.

Using yeast, sugar, and water, learners create a chemical reaction which produces carbon dioxide (CO2) gas inside a 2-liter bottle. They use this gas to inflate a balloon.

In this activity, learners mix milk, vinegar, baking soda, and water to create sticky glue. Use this activity to explain how engineers develop and evaluate new materials and products.