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Wild Sourdough
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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.
Demonstrating An Epidemic
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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
Kimchee Fermentation Chamber
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Learners make kimchee or sauerkraut, which is really just fermented cabbage, in a 2-liter plastic bottle.