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Extract your DNA from your very own cells! First, learners swish salt water in their mouth to collect cheek cells and spit the water into a glass.

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

This lesson gives full instructions for making cabbage juice indicator, a procedure sheet for learners to record observations as they use the indicator to test materials, and extension activities to d

Learners investigate an iron-fortified cereal by stirring it with a strong magnet. They discover that metallic iron is present in some cereals.

In this activity (on pages 25-31 of PDF), learners soak sponges with different amounts of plaster of paris to simulate different levels of calcification in bone formation.

In this activity, learners grow germs collected from their hands and other objects. They cultivate the germs on a growth medium (such as slices of grapefruit or processed cheese) for a week.

In this activity (on pages 19-24 of PDF), learners soak chicken bones or eggshells in vinegar for several days.

Visitors mix urea with water in one flask and mix calcium chloride with water in another flask. They observe that the urea flask gets cold and the calcium chloride flask gets hot.

Visitors mix water and sodium bicarbonate (baking soda) in a large flask. They then add citric acid to the mixture and stopper the flask. The resulting reaction creates carbon dioxide gas.

Visitors separate a mixture of pebbles, salt crystals, and wood shavings by adding water and pouring the mixture through a strainer.

Visitors incrementally increase the amount of iodate in three different test tubes containing the same amount of a starch solution.

Learners use Benedict’s solution and heat to test for the presence of simple sugars in glucose, sucrose, starch, and starch combined with amylase.

In this activity, learners investigate vitamin C.

Learners add drops of alginate solution to a solution of calcium chloride. The alginate does not mix with the calcium chloride, but forms soft gel beads.