Curriculum Materials
Phenomena Bank
This phenomenon explores how bioluminescent algae and other anti-predator adaptations can increase an organism’s chances of survival and reproduction through natural selection.
This phenomenon examines the factors that make basil less susceptible to insect herbivory than lettuce in a school garden.
This phenomenon explores how butter is made from cream.
This phenomenon explores why some individuals sensitive to lactose eat some fermented dairy foods without any issues.
This phenomenon explores why milk provides relief after eating spicy peppers.
This phenomenon explores why swimmers who added chocolate milk to their regular post-training routine swam faster than swimmers who used carbohydrate sports drinks or calorie-free beverages.
This phenomenon explores the frequencies of lactase persistence worldwide. It offers an opportunity for students to see the changing nature of science.
