These curricular options are available for 3rd through 5th grade classes. These lessons are full 50-minute, hands-on science experiments related to agricultural concepts.


The Colorful Bean        G    NR     P

(an investigation and demonstration)
Students are introduced to the scientific method as they experiment to decide if petroleum or soybean based crayons produce the brightest color with the least flakiness and best covering power.  Students end the session with a crayon making demonstration where each student receives a soy-based crayon.

The Mighty Smooth Bean     G    NR     P

(an investigation and demonstration)

The Mighty Bean – The power of a soybean is revealed to students as they “plant” a soybean in plaster of Paris.  Observations amaze students as the soybean shows its strength.

The Smooth Bean – Students end the session with a demonstration, complete with take home samples, of lip balm made from soybean products.  Interesting discussion on changing states of matter that happen while producing a usable product occurs. 

**final observations completed back in the classroom**

Glue from Milk        G    NR     P    

Students act as chemists and laboratory technicians as they produce glue from milk and then test the strength of their milk glue against Elmer’s glue using a peel test, tensile strength test, and sheer strength test. 

**final observations completed back in the classroom**
**MUST have full 50 minutes**

Cream to Butter    **    N    NR     P

Students make butter from creams with varying levels of fat content to discover properties necessary for butter production.  They will also learn about enzymes (ex. lactase) in dairy foods.  Label reading will be employed.

How Well Do You Wash?        FS

Students apply “germs” to their hands and then perform several hand washing test to determine which method of washing most effectively removes “germs”.  Effectiveness of removal is measured with a special “glo-germ” light.  The need for clean hands while handling food products and the washing of produce will be stressed.

Snack Attack    N

Students test several popular snack food items for the presence of fat within the snack food.  Nutritional labels for all the snack foods are read and the nutritional content of the foods examined in order to determine healthy snack foods.

Tree Story        E     NR

Students are introduced to tree dendrology where they date two tree samples and identify patterns of tree growth.  Various parts of the tree and their purposes are identified.  Students examine the properties of two similar trees and learn how those properties affect the ways in which the trees can be used.

Where’s the Juice?    **    N

Students taste test four different fruit beverages to determine the amount of juice and sugar contained within the beverage.  Nutritional labels are read and students reach a conclusion about the nutritional value of the different fruit beverages.

Pigment Power        N

Using different fruit beverages, students test for the presence of Phytochemicals, naturally occurring plant chemicals that give plants their color and provide health benefits.  Students are encouraged to include a variety of fruits and vegetables in their diet to ensure healthy bodies and prevent disease.

It Comes from WHERE?        FS    N

Using a dichotomous key, students identify and classify different cuts of meat.  Students will identify the needs of animals to provide us with the nutrients found in meat, as well as understand the animal care procedures farmers follow to ensure healthy meat products.

Ewesful Fibers         NR    P 

Students conduct a variety of tests on three different fabric fibers (cotton, wool, and polyester) in order to determine and compare their unique properties.  Through their tests, students identify the types of fabric, their origins, the processes by which they are made, and determine which fabrics are best for certain uses.

**MUST have full 50 minutes**