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In this activity, learners explore how to protect their skin while applying pesticides to plants.

In this activity (Page 30 of PDF), learners investigate the evolution of wheat by conducting sedimentation tests on different flours.

Learners mix a solution containing luminol and copper with a fake blood solution. A chemical reaction between the luminol solution and fake blood (hydrogen peroxide) show learners a blue glow.

In this activity, learners explore how salt water freezes in comparison to fresh water.

The purpose of this plant biotechnology activity is to demonstrate the effect of changes in the environment on the growth and fertility of landscape grasses and crop grasses such as wheat and rice.

In this activity, learners discover if carbon dioxide has an effect on temperature.

In this laboratory activity, learners use a simple procedure to bait oomycetes from water and/ or soil and then examine these fungus-like organisms with the microscope to see how they look.

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

In this activity related to plant biotechnology, learners use the tissue culture process to rapidly produce clones (genetic copies) of a particular plant (cauliflower, rose cuttings, African violet le

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.

In this activity, learners explore clouds and how they form.

In this activity, learners explore the concept of permeability to better understand why amphibians are extremely sensitive to pollution.

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

In this activity, learners investigate how increased carbon dioxide (CO2) emissions from the burning of fossil fuels is changing the acidity (pH) of the ocean and affecting coral reefs and other marin

In this activity, learners observe what happens when yeast cells are provided with a source of food (sugar). Red cabbage "juice" will serve as an indicator for the presence of carbon dioxide.

Learners build particulate matter collectors--devices that collect samples of visible particulates present in polluted air.

Learners compare the properties and solubilities of Styrofoam (TM), ecofoam packing peanuts, and popcorn. First, the solubility of each substance is tested in water.

In this activity about the heart (on page 22 of the PDF), learners examine sheep or chicken hearts to learn about the heart's structure and the flow of blood through the heart.

In this activity (2nd activity on the page), learners explore how the nose is responsible for part of the flavor we taste in food.

In this activity (Page 22 of PDF), learners investigate the evolution of wheat by washing different types of dough with water and comparing the results.