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This activity uses Jell-O(R) to introduce learners to microfluidics, the flow of fluids through microscopic channels.

In this activity related to plant biotechnology, learners transform a strain of E. coli using green fluorescent protein from a bioluminescent jellies.

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 will explore globes of frozen water to learn how to ask and then answer 'investigable' questions. The activity web page includes a short video demonstration.

This demonstration can be used to help learners visualize DNA by lysing (breaking open) bacterial cells on a slide and “stringing up” the DNA with a toothpick in less than one minute.

Visitors observe three beakers. One beaker contains an egg immersed in vinegar. Visitors observe carbon dioxide gas escaping from the shell as the calcium carbonate reacts with the vinegar.

In this activity, learners will model the mechanical weathering and erosion of rocks in a stream or river.

In this activity (on pages 19-21 of the PDF) learners observe mold growing on potatoes. Preparation for this activity has to start a week before, to allow time for the mold to grow on the potatoes.

Learners work in groups to construct bridges using stale marshmallows and toothpicks.

This activity (located on page 3 of the PDF under GPS: Glaciers Activity) is a full inquiry investigation about the different causes of glacial melt.

Over 1 or 2 days, learners use vinegar to remove the calcium from a chicken bone. They then explore how the bones have changed. An accompanying video with Mr.

Visitors observe a tray holding a crystal-covered brick. The crystals were created by evaporation of a solution containing liquid bluing, ammonia, and salt.

In this activity related to plant biotechnology, learners use restriction enzymes to cut up DNA from a virus called Bacteriophage λ, a process known as restriction digestion.

This is an activity about acid-base reactions using eggs and vinegar. Learners place eggs inside a container of vinegar and leave to soak overnight.

Learners explore soybeans, soak them in water to remove their coat, and then split them open to look inside. They also make a musical shaker out of paper cups, a cardboard tube, and soybeans.

In this indepth hands-on activity, learners build a structure that allows them to observe the growth of roots and the correlation between root growth and stem extension.