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In this math activity, learners use a variety of sensory modalities to gain experiences with identifying, describing and creating repeating patterns.

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.

In this activity (25th on the page) about learning and memory, learners explore a training method that animal trainers employ called "shaping." Working in pairs, learners will attempt to "shape" each

In this outdoor, freshwater activity, learners explore the behavior and food preferences of crawdads (or crabs) by "fishing" for them with various baits.

In this data analysis activity, learners quantify the abundance and distribution of sea scallops in and adjacent to the Mid-Atlantic closed areas.

This laboratory exercise is designed to show learners how DNA can be extracted from a chunk of thymus (sweetbread) or liver.

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

This activity (on page 3 of the PDF under GPS: Animal Scent Activity) is a full inquiry investigation into animal behavior.

The Ancient Egyptians used a naturally-occurring salt from the banks of the Nile River, called natron, to mummify their dead.

In this data analysis activity, learners use data collected by the Commission for the Conservation of Antarctic Marine Living Resources (CCAMLR) to study Chilean sea bass populations.

In this activity on page 7 of the PDF, learners investigate the solubility of gas in water at different temperatures. This experiment will help learners determine if temperature affects solubility.

In this activity related to Archimedes' Principle, learners use water displacement to compare the volume of an expanded gummy bear with a gummy bear in its original condition.

In this activity, learners build one or more edible coral polyps and place them together to form a colony.

In this activity (located on page 5 of PDF), learners work in groups to create dig sites for display.

In this activity, learners explore cooked chicken wings and identify the various parts including: bones (radius, ulna, humerus, shoulder joint, elbow joint), tendons, and cartilage.

In this activity, groups of learners work together to create edible models of chemicals involved in autotrophic nutrition.

Learners observe the outside and inside of raw chicken eggs, record descriptions, and hypothesize what will happen when a facilitator drops an egg on the floor.

In this activity, learners use a model for how fishing affects marine life populations, and will construct explanations for one of the reasons why fish populations are declining.

This three-part lab helps learners understand the essential principles governing diffusion and osmosis.

In this fun snack and craft activity, young learners make "Ants on a Log" and their own model of an insect. The purpose is to learn the three main insect body parts—head, thorax and abdomen.