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Learners use Benedict’s solution and heat to test for the presence of simple sugars in glucose, sucrose, starch, and starch combined with amylase.

In this activity, learners make a yeast-air balloon to get a better idea of what yeast can do. Learners discover that the purpose of leaveners like yeast is to produce the gas that makes bread rise.

In this activity on page 8 of the PDF, learners investigate vitamin C. Learners conduct a chemistry experiment to determine if Tang drink mix or orange juice contains more vitamin C.

In this matchmaking activity (on page 2 of the PDF under GPS: Animal Scent Activity), learners will each have a scented cotton ball taped to their shoulder. The scent (e.g.

In this activity, learners investigate vitamin C.

In this activity on page 8 of the PDF (Behind the Scenes with Chemistry), learners make three of Harry Potter's essential school supplies: quills, ink, and color-changing paper.

In this chemistry activity (page 8 of the PDF), learners will identify the instances of physical change, chemical change, and solutions while making homemade soda pop.

In this activity, learners create a necklace of wheat germ DNA. Learners add alcohol to wheat germ so that the DNA clumps together.

This activity (page 2 of the PDF under SciGirls Activity: Bogs) is a full inquiry investigation into decomposition.

Learners develop an understanding of air pressure in two different activities.

In this activity, learners use household materials to investigate and explore their ability to smell an odor.

In this math lesson, learners apply the concepts of ratio and proportion to the capture-recapture statistical procedure.

In this food science activity, learners observe different plant-originated foods.

This is a hands-on activity that uses bread and household materials to grow mold. Learners collect dust from a room, wipe it on food, and contain it. One to seven days later, mold has grown.

In this environmental health activity, learners grow and observe bread mold and other kinds of common fungi over the course of 3-7 days.

In this nutrition activity (page 16 of PDF), learners document their individual eating habits and learn whether their eating patterns meet their needs.

In this activity, learners investigate the history and development of agricultural biotechnology.

In this outdoor, winter activity, learners find living green plants under the snow and determine the light and temperature conditions around the plants.

In this four-day activity, learners grow bacteria and/or fungi from a variety of locations and compare the results.

In this chemistry activity, learners will learn how to make their own pH indicator using cabbage leaves, and then test common household items with their homemade indicator.