Search Results

In this Energy and Environment activity (page 9 of the PDF), learners calculate the mass of a piece of gum, compare it to the mass of the gum's packaging, and then create a bar graph of the results.

This guide outlines how to plant a garden even if you don't have a yard!

In this activity, learners explore the concept of permeability to better understand why amphibians are extremely sensitive to pollution.

In this activity related to climate change, learners create and explore topographical maps as a means of studying sea level rise.

In this activity, learners observe what happens when yeast cells are provided with a source of food (sugar). Red cabbage "juice" will serve as an indicator for the presence of carbon dioxide.

In this activity about the relationship between food and energy (page 8 of PDF), learners estimate average daily baseline energy (Calorie) needs and energy needs for different levels of activity.

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 build one or more edible coral polyps and place them together to form a colony.

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

In this activity, learners use gumdrops and toothpicks to model the composition and molecular structure of three greenhouse gases: carbon dioxide (CO2), water vapor (H2O) and methane (CH4).

In this yummy activity about soil (page 9 of PDF), learners will create layers of soil using food. They will learn about the composition and role of each layer.

This activity (page 2 of the PDF under SciGirls Activity: Bogs) is a full inquiry investigation into decomposition.

Learners develop an understanding of air pressure in two different activities.

In this food science activity, learners observe different plant-originated foods.

In this environmental health activity, learners grow and observe bread mold and other kinds of common fungi over the course of 3-7 days.