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

No Saliva, No Taste?
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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.

Food Forensics: A Case of Mistaken Identity
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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.

Digestive System: A Kinesthetic Lesson
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In this simulation, learners act out each digestive function of the organs, tissues, and cells in the digestive tract.

DNA From an Onion
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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.

Candy Chemosynthesis
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In this activity, groups of learners work together to create edible models of chemicals involved in autotrophic nutrition.

Vegetable Revival
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In this activity, learners use food scraps from the kitchen to grow new vegetables.

Make a "Mummy"
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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.

The Jelly Bean Problem (JBP)
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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.

Testing for Life's Molecules
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In this activity, learners conduct tests for proteins, glucose, and starch.

Biotech in a Bag
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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.

Yeast-Air Balloons
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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.

Experimenting with Naked Eggs
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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.

Color-Changing Carnations
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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.

Isolation of DNA from Onion
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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.

Breakfast Proteins
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In this activity, learners construct a cereal chain as a model of how proteins are made in the cell.

Milk Makes Me Sick: Exploration of Lactose Intolerance
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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!

Have Your DNA and Eat It Too
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In this activity, learners build edible models of DNA, while learning basic DNA structure and the rules of base pairing.

Pom Pom Potential
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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.

Reading DNA
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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.