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Digestion
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In this food science activity, learners explore digestion and proteins by observing the action of meat tenderizer on luncheon meat.
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.
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.
Changing the Density of a Liquid: Adding Salt
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Learners see that a carrot slice sinks in fresh water and floats in saltwater.
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.
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.
Kool Colors
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Learners investigate how temperature affects the rate of chemical reactions by observing how steel wool reacts with various types of Kool-Aid solutions at different temperatures.
Comparing the Density of Different Liquids
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Learners carefully pour vegetable oil, water, and corn syrup in any order into a cup and discover that regardless of the order they are poured, the liquids arrange themselves in layers the same way.
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.
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
Oily Ice
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In this activity, learners experiment with the density of ice, water, and oil. Learners will discover that the density of a liquid determines whether it will float above or sink below another liquid.
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.
DNA Extraction
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Learners use a simple process to extract DNA from strawberries.
Bend a Carrot
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In this activity, learners investigate the process of osmosis by adding salt to a sealed bag of raw carrots and comparing it to a control.
Super Gelatin
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Can gelatin (like Jell-O ®) change the speed of light?
Amphibian Skin
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In this activity, learners explore the concept of permeability to better understand why amphibians are extremely sensitive to pollution.
Testing for Life's Molecules
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In this activity, learners conduct tests for proteins, glucose, and starch.
DNA Nanotechnology
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In this activity, learners explore deoxyribonucleic acid (DNA), a nanoscale structure that occurs in nature.
Mapping Sea Level Rise
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In this activity related to climate change, learners create and explore topographical maps as a means of studying sea level rise.