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

In this activity, learners conduct a series of hands-on experiments that demonstrate how the working of plants' veins, known as capillary action, enables water to travel throughout the length of a pla

In this activity, learners make slides of onion cells and their own cheek cells. Use this lab to teach learners how to prepare microscope slides and use a microscope.

In this chemistry challenge, learners identify which plants have the enzyme "catalase" that breaks hydrogen peroxide into water and oxygen.

Water treatment on a large scale enables the supply of clean drinking water to communities.

In this activity (on pages 10-15), learners investigate starch in human diets and how plants make starch (carbohydrates) to use as their food source.

In this chemistry challenge, learners work to figure out which of four juices are real, and which is just food coloring and sugar.

This is an activity (located on page 3 of PDF under Nasturtium Leaves Activity) about surface tension.

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

Did you know that the water we use today is the same water found on Earth millions of years ago? The Earth constantly uses and recycles water in a process called the water cycle.

In this activity (on pages 18-29) learners explore the impact of the March 24, 1989 oil spill in Alaska caused by the Exxon Valdez tanker.

In this fun and in depth hands-on experiment, learners test various liquid samples (distilled water, lemon juice, vinegar, and baking soda mixed with water) to determine their pH levels and identify e