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Is That DNA in My Food?
Source Institutions
In this activity, learners extract DNA from wheat germ. Use this activity to introduce learners to DNA, biotechnology and genetic engineering.
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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.
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Mold Growth
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In this activity learners observe mold growth on different types of bread by measuring and recording the growth rate.
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Plant Power
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In this chemistry challenge, learners identify which plants have the enzyme "catalase" that breaks hydrogen peroxide into water and oxygen.
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Isolation of DNA from Onion
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This laboratory exercise is designed to show learners how DNA can easily be extracted from onion cells. It includes an optional test for the presence of DNA.
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Beginning Statistical Inquiries into the Scientific Method: Jelly-Side-Down
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This activity allows learners to explore the scientific method in an open-ended fashion, using the 4-P Approach to Science Inquiry developed by the University of Wisconsin, Beloit.
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Living Bones, Strong Bones
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In this activity about engineering, nutrition, and physical activity, learners design and build a healthy bone model of a space explorer which is strong enough to withstand increasing amounts of weigh
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Plant Parts and Their Diseases
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This exercise is designed to teach young learners the different parts of a plant (root, stems, leaves, flowers, fruit, and seeds), the basic functions of each part, and to show that tiny microscopic o
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Our Chemical Senses: Olfaction
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In this activity, learners investigate the olfactory system by conducting several experiments.
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Super Gelatin
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Can gelatin (like Jell-O ®) change the speed of light?
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Making a Battery from a Potato
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In this electrochemistry activity, young learners and adult helpers create a battery from a potato to run a clock.
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Chemistry in the Kitchen
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In this kitchen chemistry activity, learners explore the chemistry of crystals by making sugar crystals, consider a common chemical reaction type responsible for the rising of muffins and cake in the
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Lighting Up Celery Stalks
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In this activity, learners conduct a series of hands-on experiments that demonstrate how the working of plants' veins, known as capillary action, enables water to travel throughout the length of a pla
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Animal Scent
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This activity (on page 3 of the PDF under GPS: Animal Scent Activity) is a full inquiry investigation into animal behavior.
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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.
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Do Plants Need Light?
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In this food science activity, learners conduct an experiment that demonstrates the importance of light to plants.
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Make Your Own Batteries!
Source Institutions
This activity (on page 3 of the PDF under GPS: Body Electricity Activity) is a full inquiry investigation into conductivity.
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Moldy Jell-O
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In this laboratory activity, learners design an experiment to evaluate how environmental factors influence the growth of molds.
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Edible Glass
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In this activity, learners discover the principles of edible glass by making a supersaturated sugar solution.
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Lost Labels
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In this experiment, learners will conduct chemical and physical tests to identify mystery substances.