Use natural indicators and some chemistry to create color changes.
Try some tests to see the similarities and differences between the fats in butter and oil.
Use the protein in gelatin to make a model of the cartilage in your body.
Use an iodine test to see which foods contain starch.
Try detecting the smell molecules from two good-smelling substances.
Investigate whether you use your nose to taste food.
Use your sense of touch and taste to discover the similarities and differences between regular and low-fat cookies.
Use a radish skin indicator to see evidence of citric acid in soda pop.
Extract plant parts to color a picture.
See if the brown color from candy coatings is made from the same or different colors.
Investigate how food coloring moves in milk when you add a little detergent.