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In this activity, learners explore the concept of permeability to better understand why amphibians are extremely sensitive to pollution.

In this activity, learners conduct tests for proteins, glucose, and starch.

In this activity, learners explore deoxyribonucleic acid (DNA), a nanoscale structure that occurs in nature.

In this activity related to climate change, learners create and explore topographical maps as a means of studying sea level rise.

In this nutrition/food science activity, learners conduct an experiment and record data to compare the amount of fat in different foods.

In this activity, learners conduct a series of hands-on experiments that demonstrate how the working of plants' veins, known as capillary action, enables water to travel throughout the length of a pla

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 create an electrical circuit and investigate how some dissolved substances conduct electricity.

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

This lesson focuses on how nanotechnology has impacted our society and how engineers have learned to explore the world at the nanoscale.

This lesson will helps learners answer the question: How does the bombardment of micrometeoroids make regolith on the moon?

In this activity about human anatomy (page 20 of PDF), learners investigate the structure of muscles by comparing yarn and cooked meat.

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

In this genetics activity, learners discover how to extract DNA from green split peas.

In this "Sid the Science Kid" activity from Episode 108: My Ice Pops, learners observe reversible change while thinking about ways to make ice melt.

In this health and genetics activity, learners determine whether tasting the bitter compound PTC (phenylthiocarbamide) influences which vegetables a person likes.

In this activity that can be used as a lab or demonstration, learners use Lactaid® and lactose to demonstrate the concept of enzyme action.

In this activity, learners explore trebuchet design. Teams of learners construct trebuchets from everyday materials.

In this activity, learners work in groups to design a parachute out of household items that keeps an egg secure when dropped from a certain height.

In this activity about the relationship between food and energy (page 5 of PDF), learners conduct an experiment to compare how much energy is released as heat from two different foods.