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Learners discover the bubble power of living cells in this multi-hour experiment with baker's yeast. Learners make a living yeast/water solution in a bottle, and add table sugar to feed the yeast.

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 turn empty 2-liter bottles into a see-through compost container.

Many germs spread by our hands, and often times, people don't wash their hands well enough to get rid of germs.

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, learners use Styrofoam to collect organisms from a pond, estuary or marine environment and then examine what they have caught with a microscope.

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 laboratory exercise, learners will discover how many different plant hosts they can find that are infected by the same genus of a powdery mildew fungus, or how many different genera of powdery

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 lesson introduces learners to the world of nematodes (roundworms).

After an interest-generating discussion about "dirt" and microbes, learners select and collect soil samples from a variety of locations (schoolyard, home, etc.).

In this health activity (page 7 of the PDF), learners will discover the importance of handwashing as a factor in reducing the spread of pathogens.

In this activity, learners make a yeast-air balloon to get a better idea of what yeast can do. Learners discover that the purpose of leaveners like yeast is to produce the gas that makes bread rise.

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.