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In this activity (on pages 19-24 of PDF), learners soak chicken bones or eggshells in vinegar for several days.

The Ancient Egyptians used a naturally-occurring salt from the banks of the Nile River, called natron, to mummify their dead.

In this food science activity, learners conduct an experiment that demonstrates the importance of light to plants.

This activity (page 2 of the PDF under SciGirls Activity: Bogs) is a full inquiry investigation into decomposition.

In this chemistry activity (page 1 of the PDF), learners will observe a physical change.

In this biology activity (page 3 of the PDF), learners will explore how plants turn sunlight into food through a process called photosynthesis.

Make your own mummy! Using a combination of salts, transform an apple into a mummy and discover how the Ancient Egyptians used drying as one step in the mummification process.

Learners make kimchee or sauerkraut, which is really just fermented cabbage, in a 2-liter plastic bottle.