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Molecular gastronomy is the scientific study of food preparation. Learners use self-assembly techniques to create edible capsules of chocolate syrup (food grade ingredients are required).

In this demonstration, cook a cake using the heat produced when the cake batter conducts an electric current.

This activity was designed for blind learners, but all types of learners can explore the process used to cast and mold molten metal, glass, and plastics.

In this activity, learners create a gelatinous slime using guar gum powder and borax. Educators can use this simple activity to introduce learners to colloids.

In this activity, learners separate the components of Gatorade using a home-made affinity column.

This laboratory exercise is designed to show learners how DNA can easily be extracted from wheat germ using simple materials.

In this activity, learners make self-assembled polymer spheres.

In this activity, learners create a necklace of wheat germ DNA. Learners add alcohol to wheat germ so that the DNA clumps together.

In this activity related to plant biotechnology, learners extract DNA from fruit to investigate how it looks and feels.

In this collection of demonstrations, learners explore Newton's Laws of Motion.

This laboratory exercise is designed to show learners how DNA can be extracted from a chunk of thymus (sweetbread) or liver.

In this activity, learners use chemistry to “self-assemble” gummy shapes. Learners discover that self-assembly is a process by which molecules and cells form themselves into functional structures.

In this lab exercise, learners explore diffusion, cell membranes and particle size using beets and three alcohols.

This laboratory exercise is designed to show learners how DNA can easily be extracted from lima bean bacteria. This experiment requires the use of a centrifuge (not included in cost of materials).

In this activity, learners test the pH of safe liquids available at home by creating a pH indicator from mashed blueberries.

In this activity, learners explore trebuchet design. Teams of learners construct trebuchets from everyday materials.

This activity uses Jell-O(R) to introduce learners to microfluidics, the flow of fluids through microscopic channels.

In this cooperative learning activity, learners visit ten stations and are challenged to think critically about various conservation questions and issues.

In this activity, learners will discover why there are holes in bread.

In this activity, learners explore how engineers have met the challenge of keeping foods, liquids, and other items cool.