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In this activity, learners cut wells in JELL-O© and load the wells with different detergent solutions.

In this activity, learners use chocolate to explore how the Sun transfers heat to the Earth through radiation.

In this activity about combustion and energy, learners observe a burning candle in a sealed jar and the burning of white sugar.

This is a fun activity about the power of the Sun and the importance of using sunscreen to protect your sensitive skin from its rays.

In this playful activity, learners explore the structure of the cell—the basic unit of every living organism—by creating a model of cell structures using soap bubbles, and by examining a slice of onio

In this activity, learners explore a bucket of sand and beach objects.

In this activity, learners explore what happens when polarized white light passes through a sugar solution.

In this data analysis activity, learners quantify the abundance and distribution of sea scallops in and adjacent to the Mid-Atlantic closed areas.

In this cooperative learning activity, learners visit ten stations and are challenged to think critically about various conservation questions and issues.

In this activity, learners explore deoxyribonucleic acid (DNA), a nanoscale structure that occurs in nature.

In this activity, learners will discover why there are holes in bread.

This activity (on page 3 of the PDF under GPS: Body Electricity Activity) is a full inquiry investigation into conductivity.

In this activity, learners bake cookies by following different recipes to better understand genetic mutations. Everyone in the group bakes the same type of cookie: chocolate chip.

In this activity, learners use their senses to collect information about a fruit and record their findings in a Science Journal.

This three-part lab helps learners understand the essential principles governing diffusion and osmosis.

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 discover how a cabbage juice indicator helps identify acids and bases, and how iodine indicates the presence of starch.

Each learner chews a piece of gum until it loses its flavor, and then leaves the gum to dry for several days.

Learners explore soybeans, soak them in water to remove their coat, and then split them open to look inside. They also make a musical shaker out of paper cups, a cardboard tube, and soybeans.

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