Students will demonstrate the amount of energy found in a peanut by burning it and measuring temperature change in water heated by the burning peanut.
Students will extract DNA from strawberries and observe first hand that DNA is in the food they eat.
Students will see first hand the difference between the use of fresh, frozen, and canned pineapple in gelatin. They will develop a hypothesis as to why the fresh and frozen pineapple did not allow the gelatin to solidify. Ultimate learning outcome is that of enzyme denaturation at hight emperatures, which occurs during the canning process, and the idea of optimum temperatures for enzyme function.
Students will have a chance to try to determine species through a series of experiments. To test the definition of species, students will cross several varieties of plants with fast grow Brassica rapa plants and observe the results of these crosses.
Students will use their own creative way to construct lipid, proteins and carbohydrates and compare their differences and similarities in a report (oral and/or written). This assignment will emphasize the differences in the chemical structure of the molecules, how they are classified and why each of them is significant to living organisms.
In this inquiry-based lesson, students learn the steps of the scientific method as they conduct an experiment to explore the behavior of termites.
Students will learn about the biological processes that are involved in vaccine immunization. This understanding will be shown by creating a poster describing different types of vaccines.
Students will use Wisconsin Fast-Plants to explore how members of plant families and populations vary, and what significance this has for the population.
Students learn about water hardness, polar and non-polar molecules, and anions and cations.