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In this activity, learners build one or more edible coral polyps and place them together to form a colony.

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.

This three-part lab helps learners understand the essential principles governing diffusion and osmosis.

In this activity, learners will estimate how many seeds are in a fruit or vegetable, then count to find out. The result: mix estimation with healthy eating.

This lesson is designed to serve as an introduction to the immune system. It can stand alone or it can lead into further studies of the immune system.

This fun video explains how to make a batch of oobleck (or slime) and why this special substance is known as a "non-Newtonian" fluid. Watch as Mr.

In this interactive and informative group activity, learners use packages of M&M's to illustrate the difference between weather and climate.

In this activity, learners cut wells in JELL-O© and load the wells with different detergent solutions.

In this nutrition activity (page 3 of the PDF), learners will record their food consumption for one day, and then evaluate how their actual diet matched up with the recommended diet.

In this activity (4th activity on the page), learners test to see if saliva is necessary for food to have taste.

In this activity (3rd activity on the page), learners taste test different foods and categorize them as sweet, bitter, sour, or salty. Learners compare their results with the group.

In this design challenge activity, learners build a shock-absorbing system that will protect two “astronauts” when they land.

In this fascinating and fun experiment, learners use chemistry to identify a mystery powder and to solve a "crime," a process similar to that used by real forensic scientists.

In this activity, learners explore trebuchet design. Teams of learners construct trebuchets from everyday materials.

In this nutrition activity (page 26 of PDF), learners consider the nutritional needs of people with specific dietary requirements, such as athletes, persons with diabetes and vegetarians, and create a

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.

In this activity, learners transform everyday milk into small plastic figurines and jewelry. Use this activity to introduce learners to monomers and polymers.

In this outdoor, winter activity, learners find living green plants under the snow and determine the light and temperature conditions around the plants.

In this four-day activity, learners grow bacteria and/or fungi from a variety of locations and compare the results.

In this activity, learners use the Sun's energy to cook marshmallows. Learners construct the solar oven out of simple everyday materials.