Search Results
Showing results 1 to 11 of 11
Digestion
Source Institutions
In this food science activity, learners explore digestion and proteins by observing the action of meat tenderizer on luncheon meat.
Crossing the Synaptic Gap
Source Institutions
In this neuroscience activity, learners conduct a simulation to demonstrate how multiple incoming signals influence the action of neurons.
Drugs, Risks and the Nervous System
Source Institutions
In this activity, learners estimate risks associated with different events and compare their estimates to the real possibilities.
Fuel for Living Things
Source Institutions
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.
Neural Network Signals
Source Institutions
In this activity, learners create an electrical circuit and investigate how some dissolved substances conduct electricity.
Do Plants Need Light?
Source Institutions
In this food science activity, learners conduct an experiment that demonstrates the importance of light to plants.
What Do You Know About Microbes?
Source Institutions
This is a series of quick activities/demos and pre-assessment tools that evaluate learners' current understanding of microbes and introduce them to basic information about microbes.
Lungometer
Source Institutions
In this environmental health activity, learners investigate their own vital lung capacities.
Finding the Carbon in Sugar
Source Institutions
In this activity about combustion and energy, learners observe a burning candle in a sealed jar and the burning of white sugar.
Tools of Magnification
Source Institutions
In this activity related to microbes, learners use water drops and hand lenses to begin the exploration of magnification. This activity also introduces learners to the microscope.
Comparing Sizes of Microorganisms
Source Institutions
In this activity related to microbes, learners create scale models of microorganisms and compare relative sizes of common bacteria, viruses, fungi and protozoa using metric measures: meters, centimete