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In this activity learners observe mold growth on different types of bread by measuring and recording the growth rate.

In this activity (located on pages 23-24 of the PDF), learners are introduced to structural engineering and encouraged to practice goal-oriented building.

In this activity, learners use chemistry to “self-assemble” gummy shapes. Learners discover that self-assembly is a process by which molecules and cells form themselves into functional structures.

In this data analysis activity, learners quantify the abundance and distribution of sea scallops in and adjacent to the Mid-Atlantic closed areas.

In this activity, learners test the rate of ripening fruit and vegetables and use a chemical to inhibit the ripening process.

In this activity, learners explore engineering package designs that meet the needs of safely shipping a product.

This lesson focuses on how nanotechnology has impacted our society and how engineers have learned to explore the world at the nanoscale.

This activity (on page 3 of the PDF under GPS: Body Electricity Activity) is a full inquiry investigation into conductivity.

In this activity, learners work in groups to design a parachute out of household items that keeps an egg secure when dropped from a certain height.

In this activity, learners explore how product design differences can affect the success of a final product -- in this case a bag for holding candy.

In this math lesson, learners explore the relationship between the thickness of a spaghetti bridge, the length of the bridge, and the amount of weight that can be supported by the bridge.

In this activity, learners use things from the kitchen as building materials to explore how shapes contribute to the strength of different structures.

In this activity, learners count and measure kidney beans to explore natural selection and variation. Learners measure the length of 50-100 beans.

In this activity (on page 14 of PDF), learners use a pan full of flour and some rocks to create a moonscape.

This lesson focuses on surface area and how the shape of sugar crystals may differ as they are grown from sugars of different coarseness.

In this activity (page 12), learners apply the concepts of pixilation and pointillism to the world of biomedical science.