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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 chemistry challenge, learners identify which plants have the enzyme "catalase" that breaks hydrogen peroxide into water and oxygen.

Learners use a simple process to extract DNA from strawberries.

In this activity, learners mix milk, vinegar, baking soda, and water to create sticky glue. Use this activity to explain how engineers develop and evaluate new materials and products.

In this activity (page 32 of PDF), learners investigate the nutritional needs of healthy bones and muscles.

In this health, cooking, and math activity, learners explore nutrition and examine nutrition labels.

In this activity (on page 2 of the PDF), learners make a plastic protein polymer from milk. Adding vinegar to milk causes the protein casein to solidify or curdle.

In this activity, learners construct a cereal chain as a model of how proteins are made in the cell.

In this activity, learners cut wells in JELL-O© and load the wells with different detergent solutions.

In this chemistry activity (page 5 of the PDF), learners will use milk and a few other basic ingredients to create a chemical change to make a color wheel.