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In this activity, groups of learners work together to create edible models of chemicals involved in autotrophic nutrition.

In this activity, learners use a microscope to examine three different microbes: bacteria, yeast and paramecia. Educator will need to prepare the yeast solution one day before the activity.

In this lab, learners evaluate the relative effectiveness of various chemical substances (i.e. garlic powder, bathroom cleaner, mouthwash, etc.) as antimicrobial agents.

In this activity about food safety and nutrition, learners investigate safe food preparation by making fruit ice cream.

In this activity, learners make balloon models of disease-causing bacteria.