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In this activity, learners extract DNA from wheat germ. Use this activity to introduce learners to DNA, biotechnology and genetic engineering.

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 activity, learners simulate taking HIV antiretroviral drugs by using Tic Tac mints and Kool-Aid packets.

In this activity, learners explore the engineering design process (EDP)—the process engineers use to solve design challenges.

In this activity learners observe mold growth on different types of bread by measuring and recording the growth rate.

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

This laboratory exercise is designed to show learners how DNA can easily be extracted from onion cells. It includes an optional test for the presence of DNA.

In this activity, learners eat a snack and make a model of the plumbing system of a volcano.

This activity allows learners to explore the scientific method in an open-ended fashion, using the 4-P Approach to Science Inquiry developed by the University of Wisconsin, Beloit.

In this activity, learners investigate the olfactory system by conducting several experiments.

In this activity, learners explore how engineers have developed big wheels or Ferris wheels.

In this activity, learners explore engineering package designs that meet the needs of safely shipping a product.

In this nutrition and estimation activity (page 12 of PDF), learners estimate serving sizes of different foods and compare their estimates to serving size information provided on nutrition food labels

In this activity, learners drop impactors onto layers of graham crackers!

In this activity, high voltage is applied across a pickle to emit a yellow glow. This activity should only be conducted by skilled adults and is best suited as a demonstration.

In this kitchen chemistry activity, learners explore the chemistry of crystals by making sugar crystals, consider a common chemical reaction type responsible for the rising of muffins and cake in the

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

This activity (on page 3 of the PDF under GPS: Animal Scent Activity) is a full inquiry investigation into animal behavior.

The Ancient Egyptians used a naturally-occurring salt from the banks of the Nile River, called natron, to mummify their dead.

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