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In this activity related to plant biotechnology, learners extract DNA from fruit to investigate how it looks and feels.

In this activity, learners extract DNA from wheat germ. Use this activity to introduce learners to DNA, biotechnology and genetic engineering.

In this activity, learners make slides of onion cells and their own cheek cells. Use this lab to teach learners how to prepare microscope slides and use a microscope.

In this outdoor, freshwater activity, learners explore the behavior and food preferences of crawdads (or crabs) by "fishing" for them with various baits.

This laboratory exercise is designed to show learners how DNA can easily be extracted from onion cells. It includes an optional test for the presence of DNA.

This laboratory exercise is designed to show learners how DNA can easily be extracted from lima bean bacteria. This experiment requires the use of a centrifuge (not included in cost of materials).

In this nutrition and estimation activity (page 12 of PDF), learners estimate serving sizes of different foods and compare their estimates to serving size information provided on nutrition food labels

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

In this activity (on pages 34-39), learners make a fairly detailed model of DNA using licorice and gumdrops.

In this cooperative learning activity, learners visit ten stations and are challenged to think critically about various conservation questions and issues.

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

In this kinesthetic activity, learners move pom-pom "ions" across a membrane to simulate how an action potential is propagated along an axon.

In this activity, learners will plan a snack within a budget. With a $20 limit (theoretical) to spend on snack for everyone, learners look over grocery store circulars and make their shopping lists.

In this activity, learners create an electrical circuit and investigate how some dissolved substances conduct electricity.

In this activity about the relationship between food and energy (page 8 of PDF), learners estimate average daily baseline energy (Calorie) needs and energy needs for different levels of activity.

In this activity (page 32 of PDF), learners investigate the nutritional needs of healthy bones and muscles.

In this activity about human anatomy (page 20 of PDF), learners investigate the structure of muscles by comparing yarn and cooked meat.

In this health and genetics activity, learners determine whether tasting the bitter compound PTC (phenylthiocarbamide) influences which vegetables a person likes.

In this activity on page 7 of the PDF, learners investigate the solubility of gas in water at different temperatures. This experiment will help learners determine if temperature affects solubility.

In this activity, learners follow step-by-step instructions to build a gel electrophoresis chamber using inexpensive materials from local hardware and electronic stores.