Search Results

In this activity, learners investigate color vision as well as plan and conduct their own experiments.

In this activity, learners investigate the olfactory system by conducting several experiments.

In this kinesthetic activity, learners move pom-pom "ions" across a membrane to simulate how an action potential is propagated along an axon.

In this food science activity, learners conduct an experiment that demonstrates the importance of light to plants.

In this activity, learners investigate the touch sensory system and discover how to plan and carry out their own experiments.

In this simulation, learners act out each digestive function of the organs, tissues, and cells in the digestive tract.

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 four-part activity, learners explore how the body works and the chemistry that happens inside living things.

Why does milk make some people sick? In this activity learners explore this question and explore the chemistry of milk, and our bodies!

In this activity on page 8 of the PDF, learners make a slimy substance very similar to mucus, and sprinkle it with glitter to imitate the way that allergens are trapped.

In this activity, learners test exhaled breath for carbon dioxide and learn how to use an indicator as a simple way to measure pH.

In this activity on page 9 of the PDF, learners test how flavoring extracts move through the walls of a balloon.

In this activity (page 26 of the PDF), learners make observations, formulate hypotheses and design a controlled experiment, based on the reaction of carbon dioxide with calcium hydroxide.

In this activity, learners use beads, which represent amino acids, to create protein bracelets. Learners examine the relationship between amino acids and proteins.

In this activity (page 12), learners apply the concepts of pixilation and pointillism to the world of biomedical science.