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An Apple as Planet Earth
Source Institutions
In this environmental education demonstration (page 6 of the PDF), learners will see a tangible representation of the scarcity of soil resources on earth.
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The Scoop on Scallops
Source Institutions
In this data analysis activity, learners quantify the abundance and distribution of sea scallops in and adjacent to the Mid-Atlantic closed areas.
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Amphibian Skin
Source Institutions
In this activity, learners explore the concept of permeability to better understand why amphibians are extremely sensitive to pollution.
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Making Connections: What You Can Do To Help Stop Global Climate Change
Source Institutions
In this cooperative learning activity, learners visit ten stations and are challenged to think critically about various conservation questions and issues.
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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.
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Mold Terrarium: What Grows on Leftover Food?
Source Institutions
This activity shows you how to make a mold terrarium using a jar and leftover food.
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Animal Scent
Source Institutions
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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Fuel for Living Things
Source Institutions
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.
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Your Energy Needs
Source Institutions
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.
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Do Plants Need Light?
Source Institutions
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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This Bitter Be Good
Source Institutions
In this health and genetics activity, learners determine whether tasting the bitter compound PTC (phenylthiocarbamide) influences which vegetables a person likes.
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Chilean Sea Bass: Off the Menu
Source Institutions
In this data analysis activity, learners use data collected by the Commission for the Conservation of Antarctic Marine Living Resources (CCAMLR) to study Chilean sea bass populations.
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Avogadro's Bubbly Adventure
Source Institutions
In this activity on page 7 of the PDF, learners investigate the solubility of gas in water at different temperatures. This experiment will help learners determine if temperature affects solubility.
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Moldy Jell-O
Source Institutions
In this laboratory activity, learners design an experiment to evaluate how environmental factors influence the growth of molds.
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Energy Sources
Source Institutions
In this activity about the relationship between food and energy (page 5 of PDF), learners conduct an experiment to compare how much energy is released as heat from two different foods.
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Build a Coral Polyp
Source Institutions
In this activity, learners build one or more edible coral polyps and place them together to form a colony.
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Energy For Life
Source Institutions
In this activity about the relationship between food and energy (page 1 of PDF), learners observe and quantify the growth of yeast when it is given table sugar as a food source.
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Sensational Seaweed
Source Institutions
In this culinary activity, learners use multiple senses (sight, smell, touch, and taste!) to explore real seaweed samples.
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Explore Like a Scientist: Fruity Observations
Source Institutions
In this activity, learners use their senses to collect information about a fruit and record their findings in a Science Journal.