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This is a series of quick activities/demos and pre-assessment tools that evaluate learners' current understanding of microbes and introduce them to basic information about microbes.

In this activity about the relationship between food and energy (page 5 of PDF), learners conduct an experiment to compare how much energy is released as heat from two different foods.

In this archaeology-related activity, learners build their own time capsule and choose a storage location and a date to reopen it.

In this lab (Activity #1 on page), learners explore how we see color.

In this data activity, learners analyze data from coral reef snapshots taken by scientists at the Virginia Institute of Marine Science.

In this activity, learners conduct scientific research on multitasking. Learners determine if multitasking with media while doing homework affects their ability to successfully complete the homework.

In this activity (on page 7), learners explore the meaning of a "carbon sink." Using simple props, learners and/or an educator demonstrate how plants act as carbon sinks and how greenhouse gases cause

In this activity, learners work in groups to create a time line representing significant moments in their lives.

In this activity, some learners pretend to be wolves, while the other learners pretend to be the prey of the wolf. The goal of the simulation is to have the wolves work together to survive.

In this experiment, learners will conduct chemical and physical tests to identify mystery substances.

In this activity, learners examine antibodies and antibody recognition using a model.

In this activity, learners will create a diagram of the ocean zones and determine what organisms live in each zone.

In this outdoor activity and fun race, learners first find the most common type of tree in a forest site.

In this activity, learners play a series of simple games to investigate navigation without visual and sound cues.

In this activity about the relationship between food and energy (page 1 of PDF), learners observe and quantify the growth of yeast when it is given table sugar as a food source.

In this culinary activity, learners use multiple senses (sight, smell, touch, and taste!) to explore real seaweed samples.

In this activity, learners explore cooked chicken wings and identify the various parts including: bones (radius, ulna, humerus, shoulder joint, elbow joint), tendons, and cartilage.

In this outdoor, ocean-side activity, learners investigate the distribution of organisms in the upper region of the intertidal zone.

In this genetics activity, learners create and decode a “DNA recipe” for a dog by randomly selecting strips of paper that represent DNA.

Learners observe the outside and inside of raw chicken eggs, record descriptions, and hypothesize what will happen when a facilitator drops an egg on the floor.