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

In this yummy biology activity (page 3 of the PDF), learners participate in a demonstration of natural selection.

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 count and measure kidney beans to explore natural selection and variation. Learners measure the length of 50-100 beans.

This guided inquiry three-part activity engages learners in thinking about the mechanism of natural selection by encouraging them to formulate questions that can be answered through scientific investi

This guided inquiry three-part activity engages learners in thinking about the mechanism of natural selection through data collection and pattern recognition.