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Food Safety Lab
Learners determine the optimal living conditions for yeast and apply these results to microbes in food. For this microbiology lab lesson, students observe the reaction of yeast to elevated temperatures. They relate these results to safe...
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Laboratory Safety Rules
A one-page contract commits your science pupils to safety in the laboratory. Included in these nine rules is a list to fill in locating emergency equipment and important phone numbers. Every laboratory class should begin with a...
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Genetically Modified Food (GMF)
Explore genetically modified foods through various experiments. In this biology activity, students discuss the safety issues related to GMF's. They conduct a PCR analysis to identify the presence of genetic modification.
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Food Energy
Students compare the energy value of traditional foods eaten by indigenous people with those of modern commercial foods. They use a calorimeter to measure and calculate the amount of stored energy in various food types, and identify the...
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Identifying Food Nutrients
Students pretend they are a food-quality tester. They develop a kit to test food for sugars, starches, proteins and lipids. They answer questions to complete the lesson plan.
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Measuring Calories in Food
Students measure the amount of calories in food. In this food energy lesson, students discuss what a calorie is, how our bodies use a calorie, and how many we need. Then, students use a calorimeter to calculate the amount of energy in a...
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Bacteria's Role in Food
Young scholars grow bacteria cultures on agar in petri dishes and do a plate count. They participate in a yogurt making lab to see how bacteria produce lactic acid. They prepare a recipe and identify fungi, fermentation and the role of...
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Kitchen Equip and Lab Procedures - Level I
Young scholars, in groups, record at least four pieces of equipment that fit a specified category as well as a safety tip to observe when using the equipment.
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Helpful Microorganisms
Students study how some microorganisms are helpful and practical in foods. They work with microorganism in a number of food, such as yeast in bread and yogurt.
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Soil Nutrients - Phosphorus Lab Lesson Plan
Students list sources of phosphorus in soil. They explain how phosphorus is removed from the soil and used by plants. Students list the symptoms of insufficient or excess phosphorus. Students perform experiments to examine the effect of...
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Semipermeable Membranes and Bioaccumulation
Beginning biologists place a drop of food coloring into water of differing temperatures to observe the effect on the diffusion rate. They remove the shells from raw eggs and then experiment with osmosis over the remaining membranes....
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Exploring Ecology
Students explore the basics of ecology through numerous hands-on and relevant activities. They participate in an online food chain demonstration, which explores food web dynamics. They dissect owl pellets, examine the prey's bones, and...
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Microwave Introduction
Middle schoolers take true and false pretest, and explore and practice basic principles of microwave cooking and how to use and care for it properly while preparing foods. Students watch teacher demonstration and then prepare their own...
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How Sweet It is! A Colorful Sugar Solution Density Column
Students examine the affect of density. Using a graduated cylinder and equally prepared volumes of sugar-water solutions and food color, students observe a sugar rainbow. They discover that the greater the amount of sugar in the...
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Sports Helmets and Impact Testing of Polymers
Students examine the importance of good quality safety gear. In this investigative instructional activity, students will tests various polymers, collect data, and analyze the data to determine which polymer is best for safety helmets....
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Geologic Sequestration
Students investigate how geologic sequestration reduces carbon dioxide concentration in the atmosphere. In this earth science lesson plan, students simulate oil mining in the lab. They write down their observations and complete the lab...
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How Strong is the Solution
Young scholars investigate the strength of solutions. In this scientific inquiry lesson plan, students examine various solutions of food color and water as they discover the concentration of the solutions by adding bleach to clear the...
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The Solar System: Why do we Explore?
Third graders act as scientists. In this property discovery lesson, 3rd graders explore the substance "Oobleck" (cornstarch, water, food coloring). They work in groups to investigate the substance and make observations as a scientist...
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Strawberry DNA Extraction
Students explore the DNA of strawberries. In this science instructional activity, students extract the DNA of strawberries. Students complete a lab report.
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Laboratory - Density of a Material
Students conduct a lab (with water, guar gum and sodium borate) and carefully record physical and chemical properties and changes throughout the session, and experiment with weighing by difference.
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Activity #17 Liquid Density and Temperature
Students comprehend that hot water rises up through cold water but cold water does not rixe in hot water. They comprehend that water at temperatures above 4oC decreases in density with increases in temperature. Students answer lab...
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Relationships and Biodiversity
Students examine diversity on the planet and the differences within a species. In this investigative lesson students complete a lab that allows students to better understand the relatedness between plants.
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The Influence of Carbon Dioxide on the Chemistry of Soda
Students investigate the carbon dioxide content of different sodas. In this chemistry lesson, students explain why PET containers are preferable than HDPE for soda bottles. They collect data and graph them.
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Waste Management
Four different activities focus on the amount of trash generated and how humans can better manage waste. Learners analyze two days' worth of household garbage, test materials for biodegradability, and rate recyclability of various...