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    Lawrence Hall of Science
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    In this outdoor activity, learners find the swollen bumps known as "galls" on various plants and get a closeup look at the parasitic animals living inside. Galls form on various plants...

    $5 - $10 per group Ages 8 - 18 45 to 60 minutes
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    Oregon Museum of Science and Industry
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    In this chemistry activity, learners prepare two petri dishes, one filled with water and one filled with milk. Using food coloring and soap, they discover that milk is an emulsion, a special...

    $1 - $5 per group Ages 4 - 18 5 to 10 minutes
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    BioEd
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    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...

    $1 - $5 per group Ages 8 - 14 1 to 2 hours
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    Oregon Museum of Science and Industry
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    In this chemistry activity (on page 2 of the PDF), learners make a layered drink with liquids of different densities. The molecules of a denser liquid, like chocolate syrup, are arranged more...

    $1 - $5 per student Ages 6 - 14 5 to 10 minutes
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    American Museum of Natural History
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    In this activity, learners make a model of the solid Earth's layers that's good enough to eat! Learners use tasty foodstuffs to simulate Earth's inner core, outer core, mantle, and...

    $1 - $5 per student Ages 6 - 14 30 to 45 minutes
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    University of Nebraska State Museum
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    In this graphing activity (on pages 33-40), learners investigate how much and what kinds of food sea otter pups eat during their first year of life. Learners discover that young sea otters eat more...

    1 cent - $1 per group Ages 8 - 14 1 to 2 hours
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    BioEd
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    In this food science activity, learners explore digestion and proteins by observing the action of meat tenderizer on luncheon meat. This lesson guide includes background information about digestion...

    $1 - $5 per group Ages 8 - 14 30 to 45 minutes
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    National Geographic Society
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    In this activity, learners create a map showing the origins of spices and herbs from a favorite recipe(s). Learners first research the origins of the ingredients and then locate them on a world map...

    $1 - $5 per student Ages 8 - 14 30 to 45 minutes
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    University of Nebraska State Museum
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    In this activity (on pages 10-15), learners investigate starch in human diets and how plants make starch (carbohydrates) to use as their food source. Testing with a dropper of iodine in Part One,...

    $5 - $10 per group Ages 8 - 14 45 to 60 minutes
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    Children's Museum Of Houston
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    In this activity, learners are introduced to division and fractions as they share snacks with a group of friends.

    1 cent - $1 per group Ages 4 - 8 10 to 30 minutes

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