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In this activity (on pages 10-15), learners investigate starch in human diets and how plants make starch (carbohydrates) to use as their food source.

$5 - $10 per group Ages 8 - 14 45 to 60 minutes
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In this activity, learners burn a peanut, which produces a flame that can be used to boil away water and count the calories contained in the peanut.

$5 - $10 per group Ages 11 - 18 10 to 30 minutes
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In this chemistry activity, learners will separate a mixture of FD&C dyes (colors certified and allowed by the US for the Food, Pharmaceutical, Cosmetics & Personal Care industry) to practice

$5 - $10 per group Ages 8 - 18 30 to 45 minutes
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In this four-part activity, learners explore how the body works and the chemistry that happens inside living things.

$5 - $10 per group Ages 8 - 14 45 to 60 minutes
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In this experiment, learners test multiple food items to see if they are an acid or base using an indicator solution created with red cabbage.

$5 - $10 per group Ages 6 - 14 10 to 30 minutes
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In this activity on page 7 of the PDF (Get Cooking With Chemistry), learners conduct an experiment to get an idea of how cheese is made.

$5 - $10 per student Ages 8 - 14 10 to 30 minutes
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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 test different food items by timing how long it takes each liquid to slide from the top of a ramp to the bottom.

$5 - $10 per group Ages 6 - 11 10 to 30 minutes
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In this activity, learners extract DNA from wheat germ. Use this activity to introduce learners to DNA, biotechnology and genetic engineering.

$5 - $10 per group Ages 11 - 14 45 to 60 minutes
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In this chemistry challenge, learners identify which plants have the enzyme "catalase" that breaks hydrogen peroxide into water and oxygen.

$5 - $10 per group Ages 4 - 14 10 to 30 minutes
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In this food science activity, learners conduct an experiment that demonstrates the importance of light to plants.

$5 - $10 per group Ages 8 - 14 1 to 4 weeks
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In this chemistry challenge, learners work to figure out which of four juices are real, and which is just food coloring and sugar.

$5 - $10 per group Ages 8 - 14 10 to 30 minutes
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In this chemistry activity, learners make indicator solution from red cabbage. Then, learners test everyday foods and household substances using the cabbage juice indicator.

$5 - $10 per group Ages 11 - 18 45 to 60 minutes
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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 use oil, water, food coloring and antacid tablets to create a bubbling lava lamp. Use this activity to introduce concepts related to density, hydrophobicity vs.

$5 - $10 per student Ages 6 - 11 10 to 30 minutes
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In this activity, high voltage is applied across a pickle to emit a yellow glow. This activity should only be conducted by skilled adults and is best suited as a demonstration.

$5 - $10 per group Ages 8 - 14 10 to 30 minutes
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In this activity on page 9 of the PDF, learners test how flavoring extracts move through the walls of a balloon.

$5 - $10 per student Ages 8 - 14 10 to 30 minutes
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In this activity, learners experiment with hydrogen peroxide, vinegar, yeast, and baking soda to produce hot and cold reactions. Use this activity to demonstrate exothermic and endothermic reactions.

$5 - $10 per student Ages 8 - 18 10 to 30 minutes
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In this exciting and tasty chemistry activity which requires adult supervision, learners explore how chemistry affects a simple everyday activity like cooking.

$5 - $10 per group Ages 8 - 11 45 to 60 minutes
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In this activity, learners conduct a series of hands-on experiments that demonstrate how the working of plants' veins, known as capillary action, enables water to travel throughout the length of a pla

$5 - $10 per student Ages 11 - 14 1 to 7 days