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

In this activity, learners conduct tests for proteins, glucose, and starch.

In this activity/demo, learners investigate biobarcodes, a nanomedical technology that allows for massively parallel testing that can assist with disease diagnosis.

In this chemistry meets cooking activity, learners compare the stability of egg white foams with various additives.

In this activity, learners use an origami template to design eight amino acids. Learners configure the amino acids to form a protein. Use this activity to introduce proteins and amino acids.

In this four-part activity, learners explore how the body works and the chemistry that happens inside living things.

In this activity, learners take on the role of various parts of the cell in order to model the process of protein synthesis.