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- Grade Range
- 6th - 12th
- Rating
Students bake a variety of cakes experimenting with the amount of fat and fiber in each. They sample the cakes and compare the effects of differing ratios. Full Review »
- Grade Range
- 6th - 12th
- Rating
Students research fiber and consider its sources, functions and importance to overall health. They sample high-fiber items, complete worksheets and take a quiz on their fiber research. Full Review »
- Grade Range
- 1st - 2nd
- Rating
Students study the process by which the colonists made fabric for clothes and quilts by looking at the trade books and bulletin board displays at the center and recording the information on their fiber investigation sheets. Full Review »
- Grade Range
- 1st - 2nd
- Rating
Students synthesize science information on fibers, social studies background on colonial times, and language skills to write a book that provides concrete information and models an authentic purpose for writing. Full Review »
- Grade Range
- 4th - 5th
- Rating
Students discuss how much fiber and water a person needs each day. They use beans soaked in water to show the benefits of water to the human body. They also learn the health benefits to eating healthy. Full Review »
- Grade Range
- 9th - Higher Ed
- Rating
Students are introduced to how the differences in solubility of materials are used in the manufacture of fibers and films. They are also introduced to the various processes used to make films and fibers. Pupils prepare fibers using wet spinning and melt spinning techniques. Full Review »
- Grade Range
- 9th - 12th
- Rating
Students study written descriptions of what various fibers look like through a microscope and with the naked eye. Then they actually view these fibers through a microscope and sitting on a table. They identify which is which based on the written descriptions. Full Review »
- Grade Range
- 6th - 8th
- Rating
Students identify a commodity, its origin and its steps of production. They compare and analyze the cost of a commodity to its production cost. Students identify the origins and sources of some natural and synthetic fibers and compare the values, benefits, costs, care and differences between natural and synthetic fibers. Full Review »
- Grade Range
- 3rd - 8th
- Rating
Students identify fiber from foods, its sources and function in the body. They also the importance of fiber in the diet and good food sources that one can eat. Finally, students discuss water and its importance with eating fiber and identify why the body needs water when eating fiber using the dried out sponge and the PVC pipe. Full Review »
- Grade Range
- 6th
- Rating
Students investigate the nutritional value of different types of cereal. They take a survey of students that ate breakfast and create a circle graph with the results. Students examine the nutritional information on the sides of the boxes of cereal and discuss the meanings. Full Review »
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