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In this food science activity, learners explore digestion and proteins by observing the action of meat tenderizer on luncheon meat.

This investigation provides learners with a hands-on activity that simulates the changing relationship of surface areas-to-volume for a growing cell.

This activity was designed for blind learners, but all types of learners can use it to investigate how, in a one-celled organism such as a bacterium, the division of cells increases the number of cell

This activity investigates how bark beetles can threaten forests by having learners estimate the number of infected trees from a photo.

In this activity (page 59 of the PDF), learners spin and observe false eyelashes in jars of water (prepared at least 1 day ahead of time) to investigate the effects of different types of motion on the

In this activity about molecular diffusion (located on page 2 of the PDF under Nanosilver Activity), learners will make predictions and move molecules of iodine through a seemingly solid plastic sandw

In this activity on page 7 of the PDF, learners investigate the solubility of gas in water at different temperatures. This experiment will help learners determine if temperature affects solubility.

In this activity about the relationship between food and energy (page 5 of PDF), learners conduct an experiment to compare how much energy is released as heat from two different foods.

In this activity about the relationship between food and energy (page 1 of PDF), learners observe and quantify the growth of yeast when it is given table sugar as a food source.

Through discussion and hands-on experimentation, learners examine the geological (ancient) carbon cycle.

In this activity related to microbes, learners make slides of cells from an onion skin and Elodea (American or Canadian waterweed) to observe under a microscope.

This neuroscience activity introduces learners to how messages are sent and received by neurons. Learners use modeling clay and pipe cleaners to build model neurons.

In this activity, learners cut wells in JELL-O© and load the wells with different detergent solutions.

In this activity related to microbes, learners use water drops and hand lenses to begin the exploration of magnification. This activity also introduces learners to the microscope.