Search Results
Showing results 101 to 120 of 252

Sweet Measurements
Source Institutions
In this activity on page 3 of the PDF, learners investigate how much sugar is in a soda. Learners use sugar cubes to measure and calculate the amount of sugar in a bottle of soda.

Candy Dish Natural Selection
Source Institutions
In this yummy biology activity (page 3 of the PDF), learners participate in a demonstration of natural selection.

Yeast-Air Balloons
Source Institutions
In this activity, learners make a yeast-air balloon to get a better idea of what yeast can do. Learners discover that the purpose of leaveners like yeast is to produce the gas that makes bread rise.

Expose Your Nose
Source Institutions
In this simple exploratory activity (1st activity on the page), blindfolded learners try to identify mystery items by smell.

Owl Pellets
Source Institutions
In this activity (page 7 of the PDF), learners will investigate the contents of owl pellets. Learners will discover how owls digest their food as well as the kind of animals they eat.

Make Your Own Perfume
Source Institutions
In this activity about olfaction (7th activity on the page), learners use natural ingredients to concoct their own perfume.

Model Eardrum
Source Institutions
In this activity (last activity on the page), learners make a model of the eardrum (also called the "tympanic membrane") and see how sound travels through the air.

Smell Match
Source Institutions
In this matching activity (3rd activity on the page), learners use their sense of smell to match pairs of opaque containers filled with various smelly items like orange peel, roses, or moth balls.
The Jelly Bean Challenge
Source Institutions
In this activity, learners explore how their sense of smell affects their taste buds. Learners taste different flavored jelly beans while holding their nose.

Your Sense of Taste: Discover the real taste of candy
Source Institutions
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.

Experimenting with Naked Eggs
Source Institutions
In this activity about osmosis, learners use a naked egg (one with a dissolved eggshell) to learn about selectively permeable membranes.

How to Extract DNA From Anything Living
Source Institutions
In this genetics activity, learners discover how to extract DNA from green split peas.

Color-Changing Carnations
Source Institutions
Learners place cut flowers in colored water and observe how the flowers change. The flowers absorb the water through the stem and leaves.

Frog Eggs
Source Institutions
In this activity, learners compare frog eggs to chicken eggs to better understand why frog eggs need water. Learners compare a boiled chicken egg to "frog eggs" represented by boiled tapioca.

For the Birds
Source Institutions
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.

Cabbage Chemistry
Source Institutions
In this chemistry activity (page 5 of the PDF), learners make an acid-base indicator using cabbage. Learners then explore how various subtances react with this indicator.

Isolation of DNA from Onion
Source Institutions
This laboratory exercise is designed to show learners how DNA can easily be extracted from onion cells. It includes an optional test for the presence of DNA.

Breakfast Proteins
Source Institutions
In this activity, learners construct a cereal chain as a model of how proteins are made in the cell.

Light Soda
Source Institutions
In this activity, learners sublimate dry ice and then taste the carbon dioxide gas.

How Sweet It Is
Source Institutions
In this activity (4th activity on the page), learners use their sense of smell to rate and arrange containers filled with different dilutions of a scent (like cologne or fruit juice) in order from wea