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In this activity (Page 22 of PDF), learners investigate the evolution of wheat by washing different types of dough with water and comparing the results.

In this activity (Page 30 of PDF), learners investigate the evolution of wheat by conducting sedimentation tests on different flours.

In this activity (Page 25 of PDF), learners investigate the evolution of wheat by creating dough from different flours, observing the samples of dough as they rise, and then baking the dough.

In this activity related to plant biotechnology, learners extract DNA from fruit to investigate how it looks and feels.

In this activity, learners try to revive wilted celery. Learners discover that plants wilt when their cells lose water through evaporation. Use this activity to introduce capillary action.

Learners use M&Ms® (or any other multi-color, equally-sized small candy or pieces) to create a pie graph that expresses the composition of air.

In this open-ended multicultural lab activity, learners investigate the effectiveness of herbal remedies.