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Investigating Starch
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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.

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.

What Does Spit Do?
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Some animals can swallow food whole, but humans have to chew. In this activity, learners will investigate what saliva does chemically to food before we even swallow.

Energy Sources
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In this activity about the relationship between food and energy (page 5 of PDF), learners conduct an experiment to compare how much energy is released as heat from two different foods.

Swirling Milk
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In this chemistry activity, learners prepare two petri dishes, one filled with water and one filled with milk.

Digestion
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In this food science activity, learners explore digestion and proteins by observing the action of meat tenderizer on luncheon meat.

Iron for Breakfast
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Did you know that some breakfast cereals are fortified with ferric phosphate, while others contain tiny pieces of reduced iron?

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.

Energy For Life
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In this activity about the relationship between food and energy (page 1 of PDF), learners observe and quantify the growth of yeast when it is given table sugar as a food source.

Biochemistry Happens Inside of You!
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In this four-part activity, learners explore how the body works and the chemistry that happens inside living things.

Iodine Investigators!
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In this activity on page 7 of the PDF (Chemistry—It’s Elemental), learners use iodine to identify foods that contain starch.

Fuel for Living Things
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In this activity, learners observe what happens when yeast cells are provided with a source of food (sugar). Red cabbage "juice" will serve as an indicator for the presence of carbon dioxide.

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

Spit Test
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In this biology activity (page 8 of the PDF), learners will explore how saliva assists in the beginning of the digestive process.

A Feast for Yeast
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In this activity on page 6 of the PDF (Get Cooking With Chemistry), learners investigate yeast. Learners prepare an experiment to observe what yeast cells like to eat.

Bendy Bones
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In this activity (on pages 19-24 of PDF), learners soak chicken bones or eggshells in vinegar for several days.

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.

A Simply Fruity DNA Extraction
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In this activity, learners extract DNA from a strawberry and discover that DNA is in the food they eat.