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In a series of three experiments, learners explore the basics of biotechnology using self-locking plastic baggies. Each experiment demonstrates a phenomenon or principle of biotechnology.

In this science trick, learners get an egg to stand-up on its long-axis vertical to a table's top.

In this activity, learners of all ages will design a functional bird feeder using familiar, every day materials.

In this yummy biology activity (page 3 of the PDF), learners participate in a demonstration of natural selection.

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.

In this activity about olfaction (7th activity on the page), learners use natural ingredients to concoct their own perfume.

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.

In this chemistry activity, learners will learn how to make their own pH indicator using cabbage leaves, and then test common household items with their homemade indicator.

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

In this genetics activity, learners discover how to extract DNA from green split peas.

Learners place cut flowers in colored water and observe how the flowers change. The flowers absorb the water through the stem and leaves.

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.

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.

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

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

Why does milk make some people sick? In this activity learners explore this question and explore the chemistry of milk, and our bodies!

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

In this activity, learners use Jell-O to explore lenses. Learners cut Jell-O into convex and concave lens shapes and examine how light exits each lens in a darkened room.

In this activity, learners examine their tongue and taste buds.

In this activity, learners build edible models of DNA, while learning basic DNA structure and the rules of base pairing.