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Comparing Sizes of Microorganisms
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In this activity related to microbes, learners create scale models of microorganisms and compare relative sizes of common bacteria, viruses, fungi and protozoa using metric measures: meters, centimete

Science at the Waterpark!
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This activity (on page 2 of the PDF under SciGirls Activity: Water Slides) is a full inquiry investigation into speed and motion and takes place at a water park.

Lungometer
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In this environmental health activity, learners investigate their own vital lung capacities.

Space Stations: Sponge Spool Spine
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In this activity, learners simulate what happens to a human spine in space by making Sponge Spool Spines (alternating sponge pieces and spools threaded on a pipe cleaner).

Cold Metal
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In this activity, learners discover that our hands are not reliable thermometers.

Exploring Size: Scented Solutions
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This is an activity in which learners will find that they can detect differences in concentration better with their nose (smelling) than with their eyes (seeing).

There's Always Room For JELL-O
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In this activity, learners cut wells in JELL-O© and load the wells with different detergent solutions.

Canned Heat
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In this activity, learners explore how light and dark colored objects absorb the Sun's radiations at different rates.

Lost Labels
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In this experiment, learners will conduct chemical and physical tests to identify mystery substances.

Odors Aloft
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Learners smell balloons filled with different scents to guess what's inside. From this, they infer the presence and motion of scented molecules.

Forensic Science: Hair Sample Investigation
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This activity (on page 2 of the PDF under SciGirls Activity: Forensics) is a full inquiry investigation into how hairs from a crime scene are matched to suspects.

Our Sense of Sight: Eye Anatomy and Function
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In this activity, learners investigate the sense of sight and develop and conduct their own experiments.

Energy For Life
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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.