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In this activity (Page 30 of PDF), learners investigate the evolution of wheat by conducting sedimentation tests on different flours.

In this activity (page 19 of the PDF) learners will create a soda bottle bioreactor by exploring the science of composting, comparing variables such as reactor design, moisture content, and nutrient r

Learners use M&Ms® (or any other multi-color, equally-sized small candy or pieces) to create a pie graph that expresses the composition of air.

In this environmental education demonstration (page 6 of the PDF), learners will see a tangible representation of the scarcity of soil resources on earth.

In this math lesson, learners model exponential decay and exponential growth using M&M's, paper folding, and African rhino population data.

In this activity, learners compare the ways of life of Plains Native Americans who hunted and moved frequently to follow the buffalo herds, and Native Americans who farmed and lived in more permanent

In this cooperative learning activity, learners visit ten stations and are challenged to think critically about various conservation questions and issues.

This activity shows you how to make a mold terrarium using a jar and leftover food.

In this activity related to climate change, learners create and explore topographical maps as a means of studying sea level rise.

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

This activity (on page 3 of the PDF under GPS: Animal Scent Activity) is a full inquiry investigation into animal behavior.

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 activity (Page 22 of PDF), learners investigate the evolution of wheat by washing different types of dough with water and comparing the results.

In this activity (Page 25 of PDF), learners investigate the evolution of wheat by creating dough from different flours, observing the samples of dough as they rise, and then baking the dough.

In this activity, learners examine the properties of different seaweeds, investigate what happens when powdered seaweed (alginate) is added to water, and learn about food products made with seaweed.

In this yummy activity about soil (page 9 of PDF), learners will create layers of soil using food. They will learn about the composition and role of each layer.

Learners work as a group to create a map of their community. They use pasta to represent people, and glue the pasta on their maps to show areas of large population.

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, learners use gumdrops and toothpicks to model the composition and molecular structure of three greenhouse gases: carbon dioxide (CO2), water vapor (H2O) and methane (CH4).

In this activity (on pages 23-29), partners use the Plant Traveler Cards, along with a world map and map worksheets, to follow plants such as cassava, chocolate and coffee that grew first in one part