Curated OER
Nutrient Biochemistry
In this lipids instructional activity, students review the different types of lipids and how lipids are used by the body. This instructional activity has 3 drawings and 27 fill in the blank statements.
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Polymers and Crystals
Students experiment with crystals and polymers and examine their roles in food science.
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Goofy Putty
Students examine mixtures and solution properties by making a borax polymer. In this chemical reactions lesson, students make a putty out of borax solution mixed to create a polymer.
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Bouncing Balls
Young scholars create a polymer to demonstrate its properties and develop an awareness of the wide variety of uses for polymers.
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Mystery of the Eleven Unknown Substances
Fourth graders identify eleven white substances that are commonly found in the household. They, in pairs, perform experiments on a variety of substances, and must identify them based on the reactions they observe.
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Putting on Mass: Just how do Trees grow?
Students articulate an explanation of photosynthesis. They identify problems they have with comprehension of how a plant gains mass. Students describe a historical experiment.
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Reading Labels For Fat Types
Students analyze a variety of cooking oils to determine the amount and types of fats included in each.
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Micro-Magic With Sticky Ions
Students view a video about the formation of precipitates. They complete a worksheet that asks them to identify what makes a compound form and what holds it together.
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Hurricanes Katrina and Rita: Stories To Be Told
Students listen to stories about the tradegies of Hurricane Katrina and Rita. Using their own experiences from the hurricanes, they try to put their own story into words. They are to focusing on getting the information and their feelings...
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A TOUGH NUT TO CRACK
Based on a set of criteria, students will evaluate the quality of pecans.1. Bring a gram scale and papershell pecans. Provide five pecans for each student. 2. Divide the class into groups of five and provide each member with five pecans....