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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 lab (Activity #2 on page), learners compare bacteria growth on two petri dishes containing nutrient agar. Learners touch the doors, faucets, etc.

In this highly collaborative activity, learners design and complete a controlled experiment which attempts to answer a simple question about the slime mold Physarum.

In this activity that can be used as a lab or demonstration, learners use Lactaid® and lactose to demonstrate the concept of enzyme action.

In this activity, learners construct a model of DNA to better understand the structure of DNA and protein synthesis.

In this lab (Activity #1 on page), learners explore how we see color.

In this activity, learners bake cookies by following different recipes to better understand genetic mutations. Everyone in the group bakes the same type of cookie: chocolate chip.

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 activity, learners calculate the number of milliliters of water a nearby tree transpires per day.

Learners take a field trip along a local body of water and conduct a visual survey to discover information about local land use and water quality.

This "concept demonstration" provides learners with a concrete example (a pair of shoes in a classroom "cell") of what homology means.

In this exercise (Activity #2 on page), learners test their distance vision to evaluate their overall eyesight.

In a series of three experiments, learners explore the basics of biotechnology using self-locking plastic baggies. Each experiment demonstrates a phenomenon or principle of biotechnology.

In this activity, learners make critters out of recyclables and apply the rules of mathematics to solve genetics problems.

In this lab (Activity #1 on page), learners compare bacteria growth on two petri dishes containing nutrient agar: one that has been touched by a finger washed only with water and one that has been tou