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In this math activity, learners use a variety of sensory modalities to gain experiences with identifying, describing and creating repeating patterns.

In this design challenge, learners will use microbes to design and grow a custom biomaterial at home and make something creative with it.

In this activity, learners explore deoxyribonucleic acid (DNA), a nanoscale structure that occurs in nature.

Learners combine different plant solutions -- made from fruits, vegetables, and flowers -- with equal amounts of vinegar (acid), water (neutral), and ammonia (base).

In this activity, learners will conduct an experiment to discover methods of reventing foot mold growth on food.

In this activity (on pages 11-14 of PDF), learners cut out pictures from magazines of foods that help make bones strong and glue the pictures to a paper bone.

In this construction activity, students use a 2-liter bottle to build a fly trap.

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 activity, learners participate in fun movement activities while playing on a giant game board. Use this activity to get learners involved in physical activity.

In this activity, learners examine the properties of different seaweeds, investigate what happens when powdered seaweed (alginate) is added to water, and learn about food products made with seaweed.

In this activity, learners compare the ways of life of Plains Native Americans who hunted and moved frequently to follow the buffalo herds, and Native Americans who farmed and lived in more permanent

In this outdoor activity, learners find out the color of food that jays prefer and then try to change the birds' preference by altering the taste of the food with salt.

In this activity, learners dissect a piece of pizza to learn about nutrients important for health.

In this activity, learners discover how a cabbage juice indicator helps identify acids and bases, and how iodine indicates the presence of starch.

In this activity, learners will explore vegetative propagation while preparing food scraps to grow into plants.

Learners use Benedict’s solution and heat to test for the presence of simple sugars in glucose, sucrose, starch, and starch combined with amylase.

In this outdoor, winter activity, learners find living green plants under the snow and determine the light and temperature conditions around the plants.

In this four-day activity, learners grow bacteria and/or fungi from a variety of locations and compare the results.

Learners add drops of alginate solution to a solution of calcium chloride. The alginate does not mix with the calcium chloride, but forms soft gel beads.

This activity features two connected hands-on activities about dinosaur bones.