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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.

In this culinary activity, learners use multiple senses (sight, smell, touch, and taste!) to explore real seaweed samples.

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.

Learners observe the outside and inside of raw chicken eggs, record descriptions, and hypothesize what will happen when a facilitator drops an egg on the floor.

In this activity, learners use their senses to collect information about a fruit and record their findings in a Science Journal.

In this fascinating and fun experiment, learners use chemistry to identify a mystery powder and to solve a "crime," a process similar to that used by real forensic scientists.

In this math lesson, learners rotate through six estimating and measuring centers. First, learners read the book, "Room for Ripley" by Stuart J.

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.

Does yeast breathe? Find out by watching how plastic bags filled with yeast, warm water and different amounts of sugar change over time.

In this hands-on science experiment, students combine their understanding of the different states of matter and the characteristics of various chemical reactions.

In this math lesson, learners explore the concept of using units to measure length.

In this activity, learners shrink the scale of the vast solar system to the size of their neighborhood.

In this four-part activity, learners explore how the body works and the chemistry that happens inside living things.

In this fun snack and craft activity, young learners make "Ants on a Log" and their own model of an insect. The purpose is to learn the three main insect body parts—head, thorax and abdomen.

In this activity, learners explore the properties of metals at four stations. The stations include A) Magnetism and Breakfast Cereal; B) Conductivity of Metals; C) Alloys; and D) Metal Plating.

In this activity (on pages 10-15), learners investigate starch in human diets and how plants make starch (carbohydrates) to use as their food source.

In this math lesson, learners explore the relationship between the thickness of a spaghetti bridge, the length of the bridge, and the amount of weight that can be supported by the bridge.

In this activity, learners review and discuss weathering, erosion and mass wasting, to gain a stronger understanding of how Hickory Run’s Boulder Field was formed after the Laurentide Continental Glac

In this math lesson, learners identify and compare unit costs of given items. Learners use computation skills, problem solving and number sense to find the cost of an ounce of cereal.

This laboratory exercise is designed to show learners how DNA can easily be extracted from wheat germ using simple materials.