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Learners investigate the concept of humidity by using a dry and wet sponge as a model. They determine a model for 100% humidity, a sponge saturated with water.

In this food science activity, learners explore digestion and proteins by observing the action of meat tenderizer on luncheon meat.

In this environmental science lesson, learners will examine the dangers of mercury and how humans contribute to growing mercury emissions on Earth.

In this activity, learners explore the different salinities of various sources of water by taste-testing.

In this outdoor activity, learners investigate the relationship between the slope of a trail and soil erosion.

In this outdoor biology and math activity, learners estimate the size of a population of organisms too numerous to count.

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 activity related to the human circulatory system (on page 10 of the PDF), learners observe the dispersion of a drop of food coloring in water, draw conclusions about the movement of dissolved

In this activity, learners estimate risks associated with different events and compare their estimates to the real possibilities.

In this activity (18th on the page), learners conduct an experiment to examine memory.

Learners use M&Ms® (or any other multi-color, equally-sized small candy or pieces) to create a pie graph that expresses the composition of air.

This activity (on page 2 of the PDF under SciGirls Activity: Extreme Sounds) is a full inquiry investigation into sound.

In this activity, learners explore how the area of Arctic sea ice has changed over recent years. First, learners graph the area of Arctic sea ice over time from 1979 to 2007.

In this activity, learners use whale count data from the Hawaiian Islands Humpback Whale National Marine Sanctuary to compare whale counts in relation to environmental factors.

In this activity related to plant biotechnology, learners transform a strain of E. coli using green fluorescent protein from a bioluminescent jellies.

In this activity related to plant biotechnology, learners use the tissue culture process to rapidly produce clones (genetic copies) of a particular plant (cauliflower, rose cuttings, African violet le

In this activity, learners practice counting and multiplication as they figure out how many animal body parts they have to examine as "Dr. Vet."

In this data analysis activity, learners quantify the abundance and distribution of sea scallops in and adjacent to the Mid-Atlantic closed areas.

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

In this oceanography and data collection activity, learners cast real time sea state conditions using buoys from NOAA's National Data Buoy Center.