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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 hands-on activity, learners discover the similarities and differences between a vertebrate and invertebrate by dissecting a perch and a crawfish.

In this hands-on art activity, learners will study and identify features of the external anatomy of a fish.