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Digestion
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In this food science activity, learners explore digestion and proteins by observing the action of meat tenderizer on luncheon meat.
Mold Growth
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In this activity learners observe mold growth on different types of bread by measuring and recording the growth rate.
Comparing the Density of Different Liquids
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Learners carefully pour vegetable oil, water, and corn syrup in any order into a cup and discover that regardless of the order they are poured, the liquids arrange themselves in layers the same way.
Membrane Permeability with Beets
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In this lab exercise, learners explore diffusion, cell membranes and particle size using beets and three alcohols.
Beginning Statistical Inquiries into the Scientific Method: Jelly-Side-Down
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This activity allows learners to explore the scientific method in an open-ended fashion, using the 4-P Approach to Science Inquiry developed by the University of Wisconsin, Beloit.
Living Bones, Strong Bones
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In this activity about engineering, nutrition, and physical activity, learners design and build a healthy bone model of a space explorer which is strong enough to withstand increasing amounts of weigh
Our Chemical Senses: Olfaction
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In this activity, learners investigate the olfactory system by conducting several experiments.
Ripening of Fruits and Vegetables
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In this activity, learners test the rate of ripening fruit and vegetables and use a chemical to inhibit the ripening process.
Super Gelatin
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Can gelatin (like Jell-O ®) change the speed of light?
Amphibian Skin
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In this activity, learners explore the concept of permeability to better understand why amphibians are extremely sensitive to pollution.
DNA Nanotechnology
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In this activity, learners explore deoxyribonucleic acid (DNA), a nanoscale structure that occurs in nature.
Mapping Sea Level Rise
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In this activity related to climate change, learners create and explore topographical maps as a means of studying sea level rise.
Experiment with Fat
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In this nutrition/food science activity, learners conduct an experiment and record data to compare the amount of fat in different foods.
Neural Network Signals
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In this activity, learners create an electrical circuit and investigate how some dissolved substances conduct electricity.
Measuring and Protecting Skin
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In this activity, learners compare and contrast their own skin (including the area covered) with that of an orange.
Exploring at the Nanoscale
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This lesson focuses on how nanotechnology has impacted our society and how engineers have learned to explore the world at the nanoscale.
Making Regolith
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This lesson will helps learners answer the question: How does the bombardment of micrometeoroids make regolith on the moon?
Muscle Fibers
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In this activity about human anatomy (page 20 of PDF), learners investigate the structure of muscles by comparing yarn and cooked meat.
Do Plants Need Light?
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In this food science activity, learners conduct an experiment that demonstrates the importance of light to plants.
This Bitter Be Good
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In this health and genetics activity, learners determine whether tasting the bitter compound PTC (phenylthiocarbamide) influences which vegetables a person likes.