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In this activity, learners examine the properties of different seaweeds, investigate what happens when powdered seaweed (alginate) is added to water, and learn about food products made with seaweed.

In this chemistry meets cooking activity, learners compare the stability of egg white foams with various additives.

In this design challenge, learners will use microbes to design and grow a custom biomaterial at home and make something creative with it.

Learners use Benedict’s solution and heat to test for the presence of simple sugars in glucose, sucrose, starch, and starch combined with amylase.