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

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 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.

This is an activity (located on page 3 of the PDF under Self-Assembly Activity) about self-assembly, the ability of molecules to assemble themselves according to certain rules.

This is an activity (located on page 3 of the PDF under Butterfly Wings Activity) about how visible light is affected by tiny nanoscale structures, producing iridescence on butterfly wings, soap bubbl

In this outdoor activity, learners plan a simple foot path and create an environmental impact study of the natural area where the path would be.