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Ripening of Fruits and Vegetables
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In this activity, learners test the rate of ripening fruit and vegetables and use a chemical to inhibit the ripening process.
Smell the Maillard Reaction
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In this activity, learners cook amino acids and sugar to explore the range of aromas released.
Apples with Appeal
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In this activity, learners investigate why apples turn brown. Learners discover that lemon juice interferes with the reaction that causes the browning.