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In this activity, learners test the rate of ripening fruit and vegetables and use a chemical to inhibit the ripening process.

In this activity learners observe mold growth on different types of bread by measuring and recording the growth rate.

In this activity (located on page 5 of PDF), learners work in groups to create dig sites for display.

In this activity, learners explore engineering package designs that meet the needs of safely shipping a product.

This activity allows learners to explore the scientific method in an open-ended fashion, using the 4-P Approach to Science Inquiry developed by the University of Wisconsin, Beloit.

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

In this activity about engineering, nutrition, and physical activity, learners design and build a healthy bone model of a space explorer which is strong enough to withstand increasing amounts of weigh

In this activity (page 12), learners apply the concepts of pixilation and pointillism to the world of biomedical science.