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In this activity, learners will explore vegetative propagation while preparing food scraps to grow into plants.

$1 - $5 per group Ages 8 - 18 1 to 7 days
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In this activity (4th activity on the page), learners test to see if saliva is necessary for food to have taste.

$1 - $5 per group Ages 8 - 18 5 to 10 minutes
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This lesson is designed to serve as an introduction to the immune system. It can stand alone or it can lead into further studies of the immune system.

Over $20 per group Ages 14 - adult 2 to 4 hours
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In this simulation, learners act out each digestive function of the organs, tissues, and cells in the digestive tract.

$5 - $10 per group Ages 11 - 18 30 to 45 minutes
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In this genetics activity, learners extract DNA from an onion, using detergent solution, a food processor, and rubbing alcohol. They will also discuss genetic engineering of plants.

$10 - $20 per group Ages 11 - 18 30 to 45 minutes
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In this activity, groups of learners work together to create edible models of chemicals involved in autotrophic nutrition.

$5 - $10 per group Ages 14 - 18 1 to 2 hours
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In this activity, learners use food scraps from the kitchen to grow new vegetables.

$1 - $5 per group Ages 6 - adult 1 to 4 weeks
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The Ancient Egyptians used a naturally-occurring salt from the banks of the Nile River, called natron, to mummify their dead.

$5 - $10 per group Ages 8 - 18 1 to 4 weeks
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In this activity, learners are challenged to eat some candy as a cell would need to as well as to think about some of the problems that arise when a cell ingests food.

1 cent - $1 per group Ages 14 - 18 30 to 45 minutes
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In this activity, learners conduct tests for proteins, glucose, and starch.

Over $20 per group Ages 11 - 18 1 to 2 hours
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In a series of three experiments, learners explore the basics of biotechnology using self-locking plastic baggies. Each experiment demonstrates a phenomenon or principle of biotechnology.

Over $20 per group Ages 14 - 18 4 to 24 hours
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In this activity, learners make a yeast-air balloon to get a better idea of what yeast can do. Learners discover that the purpose of leaveners like yeast is to produce the gas that makes bread rise.

$1 - $5 per group Ages 4 - 18 5 to 10 minutes
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In this activity about osmosis, learners use a naked egg (one with a dissolved eggshell) to learn about selectively permeable membranes.

1 cent - $1 per student Ages 11 - 18 10 to 30 minutes
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Learners place cut flowers in colored water and observe how the flowers change. The flowers absorb the water through the stem and leaves.

$1 - $5 per student Ages 8 - 18 1 to 7 days
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This laboratory exercise is designed to show learners how DNA can easily be extracted from onion cells. It includes an optional test for the presence of DNA.

$5 - $10 per group Ages 11 - 18 45 to 60 minutes
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In this activity, learners construct a cereal chain as a model of how proteins are made in the cell.

1 cent - $1 per student Ages 11 - 18 10 to 30 minutes
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Why does milk make some people sick? In this activity learners explore this question and explore the chemistry of milk, and our bodies!

$5 - $10 per group Ages 14 - adult 45 to 60 minutes
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In this activity, learners build edible models of DNA, while learning basic DNA structure and the rules of base pairing.

$5 - $10 per group Ages 8 - 18 45 to 60 minutes
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In this kinesthetic activity, learners move pom-pom "ions" across a membrane to simulate how an action potential is propagated along an axon.

$5 - $10 per group Ages 11 - 18 45 to 60 minutes
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In this activity, learners use edible models of the DNA molecule to transcribe an mRNA sequence, and then translate it into a protein.

$5 - $10 per group Ages 11 - 18 45 to 60 minutes