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In this activity about human anatomy (page 20 of PDF), learners investigate the structure of muscles by comparing yarn and cooked meat.

In this activity, learners explore cooked chicken wings and identify the various parts including: bones (radius, ulna, humerus, shoulder joint, elbow joint), tendons, and cartilage.

In this hands-on activity, learners discover the similarities and differences between a vertebrate and invertebrate by dissecting a perch and a crawfish.

In this hands-on art activity, learners will study and identify features of the external anatomy of a fish.