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Digestion
Source Institutions
In this food science activity, learners explore digestion and proteins by observing the action of meat tenderizer on luncheon meat.
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Fuel for Living Things
Source Institutions
In this activity, learners observe what happens when yeast cells are provided with a source of food (sugar). Red cabbage "juice" will serve as an indicator for the presence of carbon dioxide.
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Measuring and Protecting Skin
Source Institutions
In this activity, learners compare and contrast their own skin (including the area covered) with that of an orange.
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Plant Parts You Eat
Source Institutions
In this food science activity, learners observe different plant-originated foods.
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Fungus Among Us
Source Institutions
In this environmental health activity, learners grow and observe bread mold and other kinds of common fungi over the course of 3-7 days.