Curated OER
Leaves
Students engage in a lesson which gives them a better understanding of how the water system of a plant works. They make leaves that demonstrate how the water moves through them. Students use coffee filters, water and food coloring to...
Curated OER
Yo! Gert-making yogurt
Young scientists or chefs culture yeast to produce yogurt. The materials and a general description of how make yogurt are provided, but there is very little detail otherwise. You could use this as an activity when your biology class is...
Science Friday
Ugh, a Bug!
Young entomologists familiarize themselves with the physical characteristics of insects. Composed of two activities, each instructional activity involves your scientists tapping into their prior knowledge of bugs and making observations...
Teach Engineering
All Fats Are Not Created Equal
Apply robotics to connect physical properties to chemical properties. Future engineers use robots to determine the melting points of various fats and oils. The robots can do this by measuring the translucency of the fats as they heat up.
Biology Junction
Strawberry DNA
Humans eat around 93,205 miles of DNA in an average meal. Scholars learn how to extract DNA from a strawberry using a presentation. It walks through each step and explains why the process works. Comprehension questions encourage...
Curated OER
M&M Science and Math
A series of math and science activities feature M&M's® as manipulatives to help kids work through equations. The resource includes exercises on finding averages, percent of compositions, moles in chemical reactions, genotypes and...
Chymist
Alum from Waste Aluminum Cans
Turn aluminum cans into pickles! An engaging experiment has learners chemically change aluminum into a substance with many purposes including the manufacture of pickles. After performing the chemical conversion, the experimenters verify...
Cornell University
Bacteria Take Over and Down
Bacteria outnumber all other forms of life on Earth. Scholars observe the growth of bacteria in petri dishes to understand their role in maintaining good health. Then, they observe the growth of bacteria after they introduce...
Curated OER
Kitchen Equip and Lab Procedures - Level I
Students, 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.
Curated OER
Being Safe While Growing Up
Second graders identify ways that both insects and humans protect themselves from physical and biological hazards in their environment. They rear moths from egg to adult and consider the importance of trusting their own instincts.
Curated OER
"CREATE YOUR OWN COMMUNITY"
Second graders, after spending several weeks developing skills necessary to become a "Community Development Team," create and build their vision of a community. Consideration is given for needs and wants, food, shelter, safety concerns,...
Curated OER
Vocational: Kitchen Appliance Care and Safety
Students discover how to use, operate, and clean stoves and refrigerators. Using the appliance manuals, they examine self-defrosting and frost-free refrigerators as well as manual clean, self clean, and continuous clean stoves. The...
Curated OER
Frightening Factory Farms
Students discuss existence of and conditions on factory farms, and identify alternatives to factory farms that provide sustainable solutions for food production and environmental safety.
Curated OER
Burning Snacks in Chem Lab
High schoolers determine the energy content of various snack foods. They measure the temperature changes in various snack foods as the foods are burned in order to determine the foods' energy content. Students create graphs and data...
Curated OER
Clever Cooking Book Review Directions
In this literature and literacy worksheet, students select a recipe from a cookbook to review. They investigate the type of food it entails, the ingredients and tools need to make the food, and the safety concerns. They cook the recipe...
Curated OER
Kitchen Introduction Unit Test
Students complete a test demonstrating their knowledge of kitchen safety, sanitation, equipment, measuring, cooking terms, abbreviations, substitutions, equivalents, reading and parts of a recipe, and the microwave oven.
Curated OER
Taste Buds
Students sample several sweet, sour, bitter and salty foods. They determine what part of their tongue tasted each flavor.
Curated OER
The Solar System: Why do we Explore?
Third graders act as scientists. In this property discovery lesson plan, 3rd graders explore the substance "Oobleck" (cornstarch, water, food coloring). They work in groups to investigate the substance and make observations as a...
Curated OER
Leavening
Learners experiment with the various types of leavening agents and complete a muffin lab. They review the basics of lab management and safety procedures: sanitation, measuring, altering recipes, table setting and mealtime manners, basic...
Curated OER
Icecream in a Baggie
Students apply their comprehension of colligative properties to real-world situations. They review the concepts of physical and chemical changes. Students are reminded that science is used extensively in food-production. They are...
Curated OER
Bubble and Squeak
Students complete a unit on the chemical and technological processes of food preparation. They observe various experiments, describe changes in materials through cooking, identify safety and hygiene issues, and cook various recipes.
Curated OER
Jungle Survival
Students make a chart with columns for water, food, shelter, fire, and other needs.Then list whatever each person thinks they might need in each column to survive for at least a week in the outdoors during that season.
Curated OER
Glucose Factory
Fourth graders determine, through laboratory activity, the presence or absence of glucose in a variety of plant leaves and stems. They work in groups and perform a three part laboratory which shows them how plants convert sunlighht to food.
Curated OER
A Seed for All Needs
Students identify uses for plants. In this agricultural lesson, students read the book Spring Gardening and distinguish between food plants and flowers. Students plant flower in cups as a follow-up activity.
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