Search Results
Showing results 21 to 40 of 77
How Does Water Climb a Tree?
Source Institutions
In this activity, learners conduct an experiment to explore how water flows up from a tree's roots to its leafy crown.
Fuel for Living Things
Source Institutions
In this activity, learners observe what happens when yeast cells are provided with a source of food (sugar). Red cabbage "juice" will serve as an indicator for the presence of carbon dioxide.
Measuring and Protecting Skin
Source Institutions
In this activity, learners compare and contrast their own skin (including the area covered) with that of an orange.
DNA Extraction from Wheat Germ
Source Institutions
DNA is the thread of life. Encoded in its genetic sequence is the information that makes each of us unique. This activity allows you to see long, stringy strands of DNA extracted from wheat germ.
Spit Test
Source Institutions
In this biology activity (page 8 of the PDF), learners will explore how saliva assists in the beginning of the digestive process.
How to Extract DNA From Anything Living
Source Institutions
In this genetics activity, learners discover how to extract DNA from green split peas.
Chilean Sea Bass: Off the Menu
Source Institutions
In this data analysis activity, learners use data collected by the Commission for the Conservation of Antarctic Marine Living Resources (CCAMLR) to study Chilean sea bass populations.
Avogadro's Bubbly Adventure
Source Institutions
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.
Tasty Buds
Source Institutions
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.
Energy Sources
Source Institutions
In this activity about the relationship between food and energy (page 5 of PDF), learners conduct an experiment to compare how much energy is released as heat from two different foods.
Gummy Growth
Source Institutions
In this activity related to Archimedes' Principle, learners use water displacement to compare the volume of an expanded gummy bear with a gummy bear in its original condition.
Ice Cream Shake
Source Institutions
In this tasty activity, learners make their own ice cream any day of the year in an exploration of heat and cold. Highlights include freezing and melting and the transition from liquid to solid.
Design a Flavor: Experiment to Make Your Own Ice Cream Flavor!
Source Institutions
In this delicious activity, learners get to make, taste-test and compare their own "brands" of homemade strawberry ice cream.
Energy For Life
Source Institutions
In this activity about the relationship between food and energy (page 1 of PDF), learners observe and quantify the growth of yeast when it is given table sugar as a food source.
No Saliva, No Taste?
Source Institutions
In this activity (4th activity on the page), learners test to see if saliva is necessary for food to have taste.
The Nose Knows
Source Institutions
In this activity (2nd activity on the page), learners explore how the nose is responsible for part of the flavor we taste in food.
Make Your Own Perfume
Source Institutions
In this activity about olfaction (7th activity on the page), learners use natural ingredients to concoct their own perfume.
Taste Match Game
Source Institutions
In this activity (3rd activity on the page), learners taste test different foods and categorize them as sweet, bitter, sour, or salty. Learners compare their results with the group.
Let's Make Molecules
Source Institutions
In this activity, learners use gumdrops and toothpicks to model the composition and molecular structure of three greenhouse gases: carbon dioxide (CO2), water vapor (H2O) and methane (CH4).
Build a Fruit Fly Trap
Source Institutions
In this construction activity, students use a 2-liter bottle to build a fly trap.