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DNA Extraction
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In this activity related to plant biotechnology, learners extract DNA from fruit to investigate how it looks and feels.
Is That DNA in My Food?
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In this activity, learners extract DNA from wheat germ. Use this activity to introduce learners to DNA, biotechnology and genetic engineering.
Animal & Plant Cell Slides
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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.
Crawdad Grab
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In this outdoor, freshwater activity, learners explore the behavior and food preferences of crawdads (or crabs) by "fishing" for them with various baits.
Serving Sizes
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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
Making Connections: What You Can Do To Help Stop Global Climate Change
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In this cooperative learning activity, learners visit ten stations and are challenged to think critically about various conservation questions and issues.
Mapping Sea Level Rise
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In this activity related to climate change, learners create and explore topographical maps as a means of studying sea level rise.
Pom Pom Potential
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In this kinesthetic activity, learners move pom-pom "ions" across a membrane to simulate how an action potential is propagated along an axon.
Neural Network Signals
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In this activity, learners create an electrical circuit and investigate how some dissolved substances conduct electricity.
Your Energy Needs
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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.
Building Blocks
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In this activity (page 32 of PDF), learners investigate the nutritional needs of healthy bones and muscles.
Muscle Fibers
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In this activity about human anatomy (page 20 of PDF), learners investigate the structure of muscles by comparing yarn and cooked meat.
This Bitter Be Good
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In this health and genetics activity, learners determine whether tasting the bitter compound PTC (phenylthiocarbamide) influences which vegetables a person likes.
Colorful Electrophoresis
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In this activity, learners follow step-by-step instructions to build a gel electrophoresis chamber using inexpensive materials from local hardware and electronic stores.
Energy Sources
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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.
Lost Labels
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In this experiment, learners will conduct chemical and physical tests to identify mystery substances.
Energy For Life
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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.
Sensational Seaweed
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In this culinary activity, learners use multiple senses (sight, smell, touch, and taste!) to explore real seaweed samples.
Chicken Wing Exploration
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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.
Explore Like a Scientist: Fruity Observations
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In this activity, learners use their senses to collect information about a fruit and record their findings in a Science Journal.