Search Results

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

In this nutrition activity, learners explore food labels and consider the nutritional value of foods. Learners also explore units of measurement commonly used on food labels.

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 dioxide.

In this activity, learners compare and contrast their own skin (including the area covered) with that of an orange.

In this environmental health activity, learners investigate their breathing and pulse rates, and learn how these measurements are affected by physical activity.

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

This is a series of quick activities/demos and pre-assessment tools that evaluate learners' current understanding of microbes and introduce them to basic information about microbes.

In this activity, learners use a microscope to examine three different microbes: bacteria, yeast and paramecia. Educator will need to prepare the yeast solution one day before the activity.

This activity generates learner excitement about light through the creation of a room-sized rainbow.

This activity helps learners visualize the Human Immunodeficiency Virus (HIV) by constructing three-dimensional HIV particle models from paper.

In this activity, learners construct possible food webs for six different ecosystems as they learn about the roles of different kinds of living organisms.

In this activity related to microbes, learners make slides of cells from an onion skin and Elodea (American or Canadian waterweed) to observe under a microscope.

In this water pollution activity, learners create pond water cultures and investigate the effects of adding chemicals or natural nutrients.

In this activity, learners act as epidemiologists by mapping the prevalence of HIV/AIDS worldwide.

In this environmental health activity, learners investigate their own vital lung capacities.

In this activity about combustion and energy, learners observe a burning candle in a sealed jar and the burning of white sugar.

In this food science activity, learners observe different plant-originated foods.

In this environmental health activity, learners grow and observe bread mold and other kinds of common fungi over the course of 3-7 days.

In this activity related to microbes, learners use water drops and hand lenses to begin the exploration of magnification. This activity also introduces learners to the microscope.

In this activity related to microbes, learners create scale models of microorganisms and compare relative sizes of common bacteria, viruses, fungi and protozoa using metric measures: meters, centimete