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In this biology activity (page 8 of the PDF), learners will determine whether they are "tasters" or "non-tasters", test selected individuals from their families and peer group for the trait, and chart

In this activity, learners explore the different salinities of various sources of water by taste-testing.

In this activity, learners explore how their sense of smell affects their taste buds. Learners taste different flavored jelly beans while holding their nose.

In this activity, learners use their imaginations and experiment with different materials to create bug hats.

In this activity, learners work in teams to study the observation skills essential to scientific research.

Learners conduct a "blind" taste-test of several types of enhanced or fitness water drinking water that has commercially added substances like vitamins, sugars, or herbs.

Your tongue can sense about 6 different flavors (salty, sweet, bitter, sour, umami/savory, and fat), but your nose provides a lot more "taste" information than you realize when you eat.

Learners complete a series of hands-on and investigative activities to explore cumulus clouds.

In this health and genetics activity, learners determine whether tasting the bitter compound PTC (phenylthiocarbamide) influences which vegetables a person likes.

In this activity (1st activity on the page), learners explore their sense of taste and the structure of the tongue by taste-testing various foods.

In this tasty activity, learners make their own ice cream any day of the year in an exploration of heat and cold. Highlights include freezing and melting and the transition from liquid to solid.

In this delicious activity, learners get to make, taste-test and compare their own "brands" of homemade strawberry ice cream.

In this culinary activity, learners use multiple senses (sight, smell, touch, and taste!) to explore real seaweed samples.

In this activity (4th activity on the page), learners test to see if saliva is necessary for food to have taste.

Learners mark their traits for tongue rolling, PTC tasting (a harmless, bitter chemical), and earlobe attachment on tree leaf cut-outs.

In this activity (2nd activity on the page), learners explore how the nose is responsible for part of the flavor we taste in food.

In this game, learners cross off or color bingo squares in response to questions about their traits.

In this activity (3rd activity on the page), learners taste test different foods and categorize them as sweet, bitter, sour, or salty. Learners compare their results with the group.

En esta tira cómica, Mateo y Cientina emplean su conocimiento de la química y las medidas para esta actividad deliciosa - ¡hacer helado!

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.