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In this activity, learners discover the primary physical properties used to separate pure substances from mixtures.

In this lab exercise, learners explore diffusion, cell membranes and particle size using beets and three alcohols.

This laboratory exercise is designed to show learners how DNA can be extracted from a chunk of thymus (sweetbread) or liver.

In this activity related to climate change, learners create and explore topographical maps as a means of studying sea level rise.

In this activity (1st activity on the page), learners explore their sense of taste and the structure of the tongue by taste-testing various foods.

In this activity, learners work in groups to design a parachute out of household items that keeps an egg secure when dropped from a certain height.

In this activity, learners explore how product design differences can affect the success of a final product -- in this case a bag for holding candy.

In this nutrition activity (page 3 of the PDF), learners will record their food consumption for one day, and then evaluate how their actual diet matched up with the recommended diet.

In this activity, learners will be introduced to biomass gasification and will generate their own biomass gases.

This laboratory exercise is designed to show learners how DNA can easily be extracted from wheat germ using simple materials.

This laboratory exercise is designed to show learners how DNA can easily be extracted from onion cells using simple materials.

This laboratory exercise is designed to show learners how DNA can easily be extracted from yeast using simple materials.

In this activity (5th activity on the page), learners explore how what you see influences taste. In experiment 1, learners taste five sodas, one of which is clear soda with orange food coloring.