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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 experiment with different variables in making hollandaise sauce to achieve the correct texture and consistency.

In this fun, hands-on autumn activity, learners experiment to discover whether the colored substances in leaves can be separated from the leaves.

In this lab exercise, learners explore diffusion, cell membranes and particle size using beets and three alcohols.

In this activity, learners test the rate of ripening fruit and vegetables and use a chemical to inhibit the ripening process.

In this nutrition/food science activity, learners conduct an experiment and record data to compare the amount of fat in different foods.

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

This lesson will helps learners answer the question: How does the bombardment of micrometeoroids make regolith on the moon?

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

In this activity, learners explore trebuchet design. Teams of learners construct trebuchets from everyday materials.

In this activity, learners separate the components of Gatorade using a home-made affinity column.

In this outdoor activity, learners find out the color of food that jays prefer and then try to change the birds' preference by altering the taste of the food with salt.

This is an activity (located on page 3 of the PDF under Self-Assembly Activity) about self-assembly, the ability of molecules to assemble themselves according to certain rules.

This guided inquiry three-part activity engages learners in thinking about the mechanism of natural selection by encouraging them to formulate questions that can be answered through scientific investi

In this activity, learners investigate carbon sequestration by creating a carbonated beverage out of apple juice and dry ice.

In this chemistry activity (page 8 of the PDF), learners will identify the instances of physical change, chemical change, and solutions while making homemade soda pop.

In this four-day activity, learners grow bacteria and/or fungi from a variety of locations and compare the results.