Search Results
Showing results 1 to 20 of 97
Digestion
Source Institutions
In this food science activity, learners explore digestion and proteins by observing the action of meat tenderizer on luncheon meat.
DNA Extraction
Source Institutions
In this activity related to plant biotechnology, learners extract DNA from fruit to investigate how it looks and feels.
Is That DNA in My Food?
Source Institutions
In this activity, learners extract DNA from wheat germ. Use this activity to introduce learners to DNA, biotechnology and genetic engineering.
Changing the Density of a Liquid: Adding Salt
Source Institutions
Learners see that a carrot slice sinks in fresh water and floats in saltwater.
Animal & Plant Cell Slides
Source Institutions
In this activity, learners make slides of onion cells and their own cheek cells. Use this lab to teach learners how to prepare microscope slides and use a microscope.
Cooking with Chemistry
Source Institutions
In this activity, learners experiment with different variables in making hollandaise sauce to achieve the correct texture and consistency.
Mold Growth
Source Institutions
In this activity learners observe mold growth on different types of bread by measuring and recording the growth rate.
Kool Colors
Source Institutions
Learners investigate how temperature affects the rate of chemical reactions by observing how steel wool reacts with various types of Kool-Aid solutions at different temperatures.
Comparing the Density of Different Liquids
Source Institutions
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.
Leaves: Extracting Pigments
Source Institutions
In this fun, hands-on autumn activity, learners experiment to discover whether the colored substances in leaves can be separated from the leaves.
Membrane Permeability with Beets
Source Institutions
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
Source Institutions
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
Source Institutions
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
Plant Parts and Their Diseases
Source Institutions
This exercise is designed to teach young learners the different parts of a plant (root, stems, leaves, flowers, fruit, and seeds), the basic functions of each part, and to show that tiny microscopic o
Our Chemical Senses: Olfaction
Source Institutions
In this activity, learners investigate the olfactory system by conducting several experiments.
Oily Ice
Source Institutions
In this activity, learners experiment with the density of ice, water, and oil. Learners will discover that the density of a liquid determines whether it will float above or sink below another liquid.
Ripening of Fruits and Vegetables
Source Institutions
In this activity, learners test the rate of ripening fruit and vegetables and use a chemical to inhibit the ripening process.
DNA Extraction
Source Institutions
Learners use a simple process to extract DNA from strawberries.
Bend a Carrot
Source Institutions
In this activity, learners investigate the process of osmosis by adding salt to a sealed bag of raw carrots and comparing it to a control.
Super Gelatin
Source Institutions
Can gelatin (like Jell-O ®) change the speed of light?