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This is an activity about a very important ingredient in most baked goods - gluten! Why is gluten so important? Without it, there would be nothing to hold the gas that makes bread rise.

In this activity (Page 30 of PDF), learners investigate the evolution of wheat by conducting sedimentation tests on different flours.

In this activity, learners use chemistry to “self-assemble” gummy shapes. Learners discover that self-assembly is a process by which molecules and cells form themselves into functional structures.

In this activity, learners explore chemistry and the microbial world by making their own sourdough starter and bread at home using only flour and water.

In this activity, learners explore deoxyribonucleic acid (DNA), a nanoscale structure that occurs in nature.

Learners combine different plant solutions -- made from fruits, vegetables, and flowers -- with equal amounts of vinegar (acid), water (neutral), and ammonia (base).

DNA is the thread of life. Encoded in its genetic sequence is the information that makes each of us unique. This activity allows you to see long, stringy strands of DNA extracted from wheat germ.

This is an activity about robotics programming. Learners will discover how precise programmers have to be as they instruct a friend to make a peanut butter and jelly sandwich.

In this activity, learners discover the principles of edible glass by making a supersaturated sugar solution.

Learners combine hydrogen peroxide with three different forms of potato: raw chunks, ground chunks, and boiled chunks.

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.

In this activity (Page 22 of PDF), learners investigate the evolution of wheat by washing different types of dough with water and comparing the results.

In this activity (Page 25 of PDF), learners investigate the evolution of wheat by creating dough from different flours, observing the samples of dough as they rise, and then baking the dough.

In this activity, learners use three types of cheesy snacks--cheese balls, cheese puffs, and Cheetos--to learn about polymers.

This experiment allows learners to experience a small scale "epidemic," demonstrating the ease with which disease organisms are spread, and enables learners to determine the originator of the "epidemi

Why does milk make some people sick? In this activity learners explore this question and explore the chemistry of milk, and our bodies!

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.

Learners use Benedict’s solution and heat to test for the presence of simple sugars in glucose, sucrose, starch, and starch combined with amylase.

In this activity, learners investigate vitamin C.

In this activity, learners create a necklace of wheat germ DNA. Learners add alcohol to wheat germ so that the DNA clumps together.