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

In this activity (page 19 of the PDF) learners will create a soda bottle bioreactor by exploring the science of composting, comparing variables such as reactor design, moisture content, and nutrient r

In this genetics activity, learners extract DNA from an onion, using detergent solution, a food processor, and rubbing alcohol. They will also discuss genetic engineering of plants.

In this activity, learners use chemistry to “self-assemble” gummy shapes. Learners discover that self-assembly is a process by which molecules and cells form themselves into functional structures.

In this outdoor, freshwater activity, learners explore the behavior and food preferences of crawdads (or crabs) by "fishing" for them with various baits.

In this fun, hands-on autumn activity, learners experiment to discover whether the colored substances in leaves can be separated from the leaves.

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

This laboratory exercise is designed to show learners how DNA can easily be extracted from lima bean bacteria. This experiment requires the use of a centrifuge (not included in cost of materials).

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 will turn healthy greens into crispy snacks. Explore concepts of nutrition, dehydration and cooking to create healthy food.

This laboratory exercise is designed to show learners how DNA can be extracted from a chunk of thymus (sweetbread) or liver.

In this cooperative learning activity, learners visit ten stations and are challenged to think critically about various conservation questions and issues.

In this activity, learners will discover why there are holes in bread.

In this nutrition/food science activity, learners conduct an experiment and record data to compare the amount of fat in different foods.

In this activity, learners create an electrical circuit and investigate how some dissolved substances conduct electricity.

In this health and genetics activity, learners determine whether tasting the bitter compound PTC (phenylthiocarbamide) influences which vegetables a person likes.

In this activity, learners bake cookies by following different recipes to better understand genetic mutations. Everyone in the group bakes the same type of cookie: chocolate chip.

In this activity, learners build one or more edible coral polyps and place them together to form a colony.

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

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