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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.

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.

In this activity about human anatomy (page 20 of PDF), learners investigate the structure of muscles by comparing yarn and cooked meat.

In this activity related to the human circulatory system (on page 10 of the PDF), learners observe the dispersion of a drop of food coloring in water, draw conclusions about the movement of dissolved