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In this health activity (located on page 4 of the PDF), learners will discover the importance of hand washing by observing mold growing on potatoes.

In this health activity (page 3 of the PDF), learners will discover why covering their mouth and nose while sneezing is so important.

In this activity, learners explore chemistry and the microbial world by making their own sourdough starter and bread at home using only flour and water.

In this lab (Activity #2 on page), learners compare bacteria growth on two petri dishes containing nutrient agar. Learners touch the doors, faucets, etc.

In this activity on page 4 of the PDF, learners investigate the importance of washing their hands.

In this activity, learners use Styrofoam to collect organisms from a pond, estuary or marine environment and then examine what they have caught with a microscope.

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, learners use coverslips to collect organisms from a pond, estuary or marine environment and then examine what they have caught with a microscope.

Many common household cleaners are antimicrobials.

In this activity, learners use a microscope to examine three different microbes: bacteria, yeast and paramecia. Educator will need to prepare the yeast solution one day before the activity.

In this astrobiology activity (on page 11 of the PDF), learners consider what organisms need in order to live (water, nutrients, and energy).

Although we may not admit it, all humans fart or pass some gas. In this activity, learners make their own model to mimic food passing through intestines and discover what releases gas.

In this health activity (on page 3 of the PDF), learners will learn about the body‘s defenses against invasion from tiny particles.

In this activity, learners grow germs collected from their hands and other objects. They cultivate the germs on a growth medium (such as slices of grapefruit or processed cheese) for a week.

Learners make kimchee or sauerkraut, which is really just fermented cabbage, in a 2-liter plastic bottle.

In this four-day activity, learners grow bacteria and/or fungi from a variety of locations and compare the results.

In this lab (Activity #1 on page), learners compare bacteria growth on two petri dishes containing nutrient agar: one that has been touched by a finger washed only with water and one that has been tou