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In this activity, learners explore cooked chicken wings and identify the various parts including: bones (radius, ulna, humerus, shoulder joint, elbow joint), tendons, and cartilage.

In this activity, learners test what happens when they put baking power on different frozen liquids.

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