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In this activity related to microbes, learners create scale models of microorganisms and compare relative sizes of common bacteria, viruses, fungi and protozoa using metric measures: meters, centimete

In this activity learners observe mold growth on different types of bread by measuring and recording the growth rate.

Learners make kimchee or sauerkraut, which is really just fermented cabbage, in a 2-liter plastic bottle.