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

In this graphing activity (on pages 33-40), learners investigate how much and what kinds of food sea otter pups eat during their first year of life.

In this outdoor beach activity, learners use a variety of "beaks" (such as trowels, spoons or sticks) to hunt for organisms that shore birds might eat.

In this simulation of natural selection, learners use binder clips in three different sizes to represent the diversity of beak sizes in a bird population.

In this activity, learners investigate the food, water, and space needs of common livestock animals.

This activity provides a hands-on experience with a scale model, a relatively high viscosity fluid, and feeding behaviors.

In this food science activity, learners conduct an experiment that demonstrates the importance of light to plants.

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

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

In this activity, learners will explore nature by creating food for birds. Learners will develop fine motor skills and engage in nature observation through this activity.

In this interactive and informative group activity, learners use packages of M&M's to illustrate the difference between weather and climate.

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 M&Ms® (or any other multi-color, equally-sized small candy or pieces) to create a pie graph that expresses the composition of air.

In this activity, learners review and discuss weathering, erosion and mass wasting, to gain a stronger understanding of how Hickory Run’s Boulder Field was formed after the Laurentide Continental Glac

In this activity, learners explore the concept of permeability to better understand why amphibians are extremely sensitive to pollution.

In this activity, learners compare and contrast their own skin (including the area covered) with that of an orange.

In this activity, learners use a microscope to examine three different microbes: bacteria, yeast and paramecia. Educator will need to prepare the yeast solution one day before the activity.

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

In this activity on page 7 of the PDF, learners investigate the solubility of gas in water at different temperatures. This experiment will help learners determine if temperature affects solubility.

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