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The Ancient Egyptians used a naturally-occurring salt from the banks of the Nile River, called natron, to mummify their dead.

In this food science activity, learners conduct an experiment that demonstrates the importance of light to plants.

In this activity, learners will conduct an experiment to discover methods of reventing foot mold growth on food.

In this activity (on pages 19-24 of PDF), learners soak chicken bones or eggshells in vinegar for several days.

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

This activity (page 2 of the PDF under SciGirls Activity: Bogs) is a full inquiry investigation into decomposition.