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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.
Cooking with Chemistry
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In this activity, learners experiment with different variables in making hollandaise sauce to achieve the correct texture and consistency.
Dunking the Planets
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In this demonstration, learners compare the relative sizes and masses of scale models of the planets as represented by fruits and other foods.
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.
Leaves: Extracting Pigments
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In this fun, hands-on autumn activity, learners experiment to discover whether the colored substances in leaves can be separated from the leaves.
Membrane Permeability with Beets
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In this lab exercise, learners explore diffusion, cell membranes and particle size using beets and three alcohols.
Ripening of Fruits and Vegetables
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In this activity, learners test the rate of ripening fruit and vegetables and use a chemical to inhibit the ripening process.
Can You Make Ice Cream in Two Minutes?
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In this demonstration, learners observe how liquid nitrogen both boils and freezes ingredients to make ice cream in two minutes.
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.
Experiment with Fat
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In this nutrition/food science activity, learners conduct an experiment and record data to compare the amount of fat in different foods.
Neural Network Signals
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In this activity, learners create an electrical circuit and investigate how some dissolved substances conduct electricity.
Making Regolith
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This lesson will helps learners answer the question: How does the bombardment of micrometeoroids make regolith on the moon?
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.
Trebuchet Toss
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In this activity, learners explore trebuchet design. Teams of learners construct trebuchets from everyday materials.
Column Chromatography
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In this activity, learners separate the components of Gatorade using a home-made affinity column.
“Chips” Off the Old Block?
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In this activity, learners bake cookies by following different recipes to better understand genetic mutations. Everyone in the group bakes the same type of cookie: chocolate chip.
Build a Coral Polyp
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In this activity, learners build one or more edible coral polyps and place them together to form a colony.
Fossil Dig Site
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In this activity (located on page 5 of PDF), learners work in groups to create dig sites for display.
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.
Properties of Metals
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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.