Search Results
Showing results 1 to 20 of 65

Growing Food From Scraps
Source Institutions
In this activity, learners will explore vegetative propagation while preparing food scraps to grow into plants.

No Saliva, No Taste?
Source Institutions
In this activity (4th activity on the page), learners test to see if saliva is necessary for food to have taste.

Energy Sources
Source Institutions
In this activity about the relationship between food and energy (page 5 of PDF), learners conduct an experiment to compare how much energy is released as heat from two different foods.

Digestion
Source Institutions
In this food science activity, learners explore digestion and proteins by observing the action of meat tenderizer on luncheon meat.

Energy For Life
Source Institutions
In this activity about the relationship between food and energy (page 1 of PDF), learners observe and quantify the growth of yeast when it is given table sugar as a food source.

Digestive System: A Kinesthetic Lesson
Source Institutions
In this simulation, learners act out each digestive function of the organs, tissues, and cells in the digestive tract.

DNA From an Onion
Source Institutions
In this genetics activity, learners extract DNA from an onion, using detergent solution, a food processor, and rubbing alcohol. They will also discuss genetic engineering of plants.

Biochemistry Happens Inside of You!
Source Institutions
In this four-part activity, learners explore how the body works and the chemistry that happens inside living things.

Fuel for Living Things
Source Institutions
In this activity, learners observe what happens when yeast cells are provided with a source of food (sugar). Red cabbage "juice" will serve as an indicator for the presence of carbon dioxide.

Vegetable Revival
Source Institutions
In this activity, learners use food scraps from the kitchen to grow new vegetables.

A Feast for Yeast
Source Institutions
In this activity on page 6 of the PDF (Get Cooking With Chemistry), learners investigate yeast. Learners prepare an experiment to observe what yeast cells like to eat.

Make a "Mummy"
Source Institutions
The Ancient Egyptians used a naturally-occurring salt from the banks of the Nile River, called natron, to mummify their dead.

A Simply Fruity DNA Extraction
Source Institutions
In this activity, learners extract DNA from a strawberry and discover that DNA is in the food they eat.

Is That DNA in My Food?
Source Institutions
In this activity, learners extract DNA from wheat germ. Use this activity to introduce learners to DNA, biotechnology and genetic engineering.

Plant Power
Source Institutions
In this chemistry challenge, learners identify which plants have the enzyme "catalase" that breaks hydrogen peroxide into water and oxygen.

Who Can Harvest a Walleye?
Source Institutions
This activity focuses on interactions within Earth systems and the effects of human activities. In this activity learners build a biomass pyramid.

Do Plants Need Light?
Source Institutions
In this food science activity, learners conduct an experiment that demonstrates the importance of light to plants.

Self-Assembling Dessert Toppings
Source Institutions
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.

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

Your Energy Needs
Source Institutions
In this activity about the relationship between food and energy (page 8 of PDF), learners estimate average daily baseline energy (Calorie) needs and energy needs for different levels of activity.