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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 dioxide.

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

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.

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 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 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 create scale models of microorganisms and compare relative sizes of common bacteria, viruses, fungi and protozoa using metric measures: meters, centimete

In this four-day activity, learners grow bacteria and/or fungi from a variety of locations and compare the results.

In this activity, learners use sets of cards to assign microorganisms to different groups.