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

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

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.

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