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Wheat Evolution: Sedimentation Testing
Source Institutions
In this activity (Page 30 of PDF), learners investigate the evolution of wheat by conducting sedimentation tests on different flours.
Wheat Evolution: Dough Rising and Baking
Source Institutions
In this activity (Page 25 of PDF), learners investigate the evolution of wheat by creating dough from different flours, observing the samples of dough as they rise, and then baking the dough.
Natural Selection of Antibiotic Resistant Bacteria
Source Institutions
In this activity (p.3-4 of PDF), learners learn about disease transmission and antibiotic resistance.