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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 food science activity, learners explore digestion and proteins by observing the action of meat tenderizer on luncheon meat.

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 four-part activity, learners explore how the body works and the chemistry that happens inside living things.

In this activity, groups of learners work together to create edible models of chemicals involved in autotrophic nutrition.

In this activity, learners are challenged to eat some candy as a cell would need to as well as to think about some of the problems that arise when a cell ingests food.

In this food science activity, learners conduct an experiment that demonstrates the importance of light to plants.

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

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.

This activity (page 2 of the PDF under SciGirls Activity: Bogs) is a full inquiry investigation into decomposition.

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 activity, learners explore the concept of permeability to better understand why amphibians are extremely sensitive to pollution.

In this lab exercise, learners explore diffusion, cell membranes and particle size using beets and three alcohols.

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

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

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 create an electrical circuit and investigate how some dissolved substances conduct electricity.

In this activity on page 7 of the PDF, learners investigate the solubility of gas in water at different temperatures. This experiment will help learners determine if temperature affects solubility.

In this laboratory activity, learners design an experiment to evaluate how environmental factors influence the growth of molds.