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Showing results 1 to 13 of 13
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.
Wheat Evolution: Sedimentation Testing
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In this activity (Page 30 of PDF), learners investigate the evolution of wheat by conducting sedimentation tests on different flours.
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.
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
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.
Make Your Own Batteries!
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This activity (on page 3 of the PDF under GPS: Body Electricity Activity) is a full inquiry investigation into conductivity.
Edible Glass
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In this activity, learners discover the principles of edible glass by making a supersaturated sugar solution.
Observing Different Microbes
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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.
Multi-Variable Relations: Stressed to the Breaking Point
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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.
Kosher Dill Current: Make Your Own Battery!
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This is an activity that demonstrates how batteries work using simple household materials. Learners use a pickle, aluminum foil and a pencil to create an electrical circuit that powers a buzzer.
Not Just A Bag Of Beans
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In this activity, learners count and measure kidney beans to explore natural selection and variation. Learners measure the length of 50-100 beans.
Crunch and Munch Lab
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In this activity, learners use three types of cheesy snacks--cheese balls, cheese puffs, and Cheetos--to learn about polymers.
Starch Breakdown
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Learners use Benedict’s solution and heat to test for the presence of simple sugars in glucose, sucrose, starch, and starch combined with amylase.