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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.

In this laboratory activity, learners use a simple procedure to bait oomycetes from water and/ or soil and then examine these fungus-like organisms with the microscope to see how they look.

In this activity, learners explore the behavior of cold-blooded animals. Learners discover what happens when they change a fly's temperature.

In this activity, learners investigate the process of osmosis by adding salt to a sealed bag of raw carrots and comparing it to a control.

Learners use a universal indicator to test the amount of sodium hydroxide needed to change the pH of plain water compared with the amount needed to change the pH of gelatin.

In this activity on page 4 of the PDF, learners investigate the importance of washing their hands.

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 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

This is a chemistry lab activity about solutions (page 7 of the PDF). Learners see firsthand how chemicals in a solution can combine to form an entirely different substance.

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.

In this activity, learners perform a simulated blood test procedure.

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.

In this activity, learners extract DNA from a strawberry and discover that DNA is in the food they eat.

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

Learners place cut flowers in colored water and observe how the flowers change. The flowers absorb the water through the stem and leaves.