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In this activity, groups of learners work together to create edible models of chemicals involved in autotrophic nutrition.

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

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