Search Results

In this simulation, learners act out each digestive function of the organs, tissues, and cells in the digestive tract.

In this edible experiment, learners pour "Magic Shell" chocolate into a glass of cold water. They'll observe as pillow shaped structures form, which resemble lavas on the sea floor.

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.

In this activity (Page 25 of PDF), learners investigate the evolution of wheat by creating dough from different flours, observing the samples of dough as they rise, and then baking the dough.

Learners build structures from spaghetti and marshmallows to determine which structures are able to handle the greatest load.

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

In this chemistry activity, learners use the lowered freezing point of water to chill another mixture (ice cream) to the solid state.

In this quick activity, learners drink Avogadro's number worth of molecules - 6.02x10^23 molecules!

In this demonstration, cook a cake using the heat produced when the cake batter conducts an electric current.

In this physics demonstration, learners are challenged to insert a straw the furthest into a potato.

In this math lesson, learners explore the relationship between the thickness of a spaghetti bridge, the length of the bridge, and the amount of weight that can be supported by the bridge.

In this activity, learners discover how gelatin can be used as a medium for drug delivery. Learners create colored gelatin and then cut out pieces of the gelatin to simulate medicine (pills).

This is an activity that demonstrates how batteries work using simple household materials. Learners use a pickle, aluminum foil and a pencil to create an electrical circuit that powers a buzzer.

In this activity, learners examine the properties of different seaweeds, investigate what happens when powdered seaweed (alginate) is added to water, and learn about food products made with seaweed.

In this activity, learners construct a cereal chain as a model of how proteins are made in the cell.

In this activity, learners burn a peanut, which produces a flame that can be used to boil away water and count the calories contained in the peanut.

In this two-part activity, learners use household items to smell the difference between some stereoisomers, or molecules which are mirror images of one another.

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

In this activity, learners count and measure kidney beans to explore natural selection and variation. Learners measure the length of 50-100 beans.

In this four-part laboratory exercise, learners investigate properties of Tobacco mosaic virus (TMV) including (1) symptoms induced by the virus in susceptible plants at the macroscopic and microscopi