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In this food science activity, learners explore digestion and proteins by observing the action of meat tenderizer on luncheon meat.

In this activity related to plant biotechnology, learners extract DNA from fruit to investigate how it looks and feels.

In this activity, learners extract DNA from wheat germ. Use this activity to introduce learners to DNA, biotechnology and genetic engineering.

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.

In this genetics activity, learners extract DNA from an onion, using detergent solution, a food processor, and rubbing alcohol. They will also discuss genetic engineering of plants.

In this chemistry challenge, learners identify which plants have the enzyme "catalase" that breaks hydrogen peroxide into water and oxygen.

In this activity (on pages 34-39), learners make a fairly detailed model of DNA using licorice and gumdrops.

In this activity, learners conduct tests for proteins, glucose, and starch.

The Ancient Egyptians used a naturally-occurring salt from the banks of the Nile River, called natron, to mummify their dead.

In this four-part laboratory exercise, learners investigate properties of Tobacco mosaic virus (TMV) including (1) symptoms induced by the virus in susceptible plants at the macroscopic and microscopi

In this activity, learners use food scraps from the kitchen to grow new vegetables.

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

Just like birds, some dinosaurs had air-filled (pneumatic) bones, which made the dinosaurs' skeletons lighter.

In this activity on page 9 of the PDF, learners test how flavoring extracts move through the walls of a balloon.

In this activity, learners create an electrical circuit and investigate how some dissolved substances conduct electricity.

In this activity about osmosis, learners use a naked egg (one with a dissolved eggshell) to learn about selectively permeable membranes.

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 four-part activity, learners explore how the body works and the chemistry that happens inside living things.

In this activity, learners construct a cereal chain as a model of how proteins are made in the cell.

This laboratory exercise is designed to show learners how DNA can easily be extracted from wheat germ using simple materials.