Search Results

In this activity, learners look at and touch marine animal skulls to compare them and think about what they eat.

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.

Over 1 or 2 days, learners use vinegar to remove the calcium from a chicken bone. They then explore how the bones have changed. An accompanying video with Mr.

In this activity about endoskeletons (page 8 of PDF), learners observe, compare and contrast different kinds of chicken bones, and relate their chicken bone observations to human bones.