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This activity was designed for blind learners, but all types of learners can use it to learn to differentiate between qualitative and quantitative observations and to practice data collection.

In two separate bags, learners mix water with Epsom salts and detergent.

In this math lesson, learners explore and investigate measurement using standard and non-standard units.

This is an activity about friction as well as kinetic and potential energy.

In this earth science activity (page 14 of the PDF), learners use layers of closed-cell foam to create their own model of the mid-ocean ridge in order to simulate seafloor spreading.

In this chemistry activity, learners will separate a mixture of FD&C dyes (colors certified and allowed by the US for the Food, Pharmaceutical, Cosmetics & Personal Care industry) to practice

In this water pollution activity, learners create pond water cultures and investigate the effects of adding chemicals or natural nutrients.

In this activity, learners of all ages can become food scientists by experimenting with flour and water to make basic pasta.

In this activity, learners work in teams to construct human lung models from small plastic beverage bottles and balloons.

In this activity, learners act as epidemiologists by mapping the prevalence of HIV/AIDS worldwide.

Put on a pair of gloves and be the conductor of your invisible orchestra!

In this environmental health activity, learners investigate their own vital lung capacities.

In this yummy earth science activity (page 5 of the PDF), learners use fudge to learn about different kinds of lava.

In this activity, learners mix ingredients in a plastic bag, and then identify three characteristics of a chemical reaction: production of heat, color change, and production of a gas.

Some animals can swallow food whole, but humans have to chew. In this activity, learners will investigate what saliva does chemically to food before we even swallow.

In this activity (4th activity on the page), learners use their sense of smell to rate and arrange containers filled with different dilutions of a scent (like cologne or fruit juice) in order from wea

In this activity (on pages 25-31 of PDF), learners soak sponges with different amounts of plaster of paris to simulate different levels of calcification in bone formation.

In this activity, learners track their movements with jumping and leaping graphs.

This guided inquiry three-part activity engages learners in thinking about the mechanism of natural selection by encouraging them to formulate questions that can be answered through scientific investi

In this activity, learners use edible models of the DNA molecule to transcribe an mRNA sequence, and then translate it into a protein.