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In this laboratory activity, learners design an experiment to evaluate how environmental factors influence the growth of molds.

This lesson is designed to serve as an introduction to the immune system. It can stand alone or it can lead into further studies of the immune system.

In this activity, learners explore cooked chicken wings and identify the various parts including: bones (radius, ulna, humerus, shoulder joint, elbow joint), tendons, and cartilage.

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