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In this food science activity, learners explore digestion and proteins by observing the action of meat tenderizer on luncheon meat.

In this outdoor activity, learners review the parts of the synapse and their functions by playing a game.

Why does milk make some people sick? In this activity learners explore this question and explore the chemistry of milk, and our bodies!

In this forensics activity, learners solve a mystery using “DNA” taken from the scene of the crime.

Learners use Benedict’s solution and heat to test for the presence of simple sugars in glucose, sucrose, starch, and starch combined with amylase.

In this activity that can be used as a lab or demonstration, learners use Lactaid® and lactose to demonstrate the concept of enzyme action.

In this activity, learners cut wells in JELL-O© and load the wells with different detergent solutions.

Many common household cleaners are antimicrobials.

In this activity, learners use beads, which represent amino acids, to create protein bracelets. Learners examine the relationship between amino acids and proteins.

In this activity, learners construct a 3-D paper model depicting how histone, acetyl and methyl molecules control access to DNA and affect gene DNA expression.

In this activity related to plant biotechnology, learners use restriction enzymes to cut up DNA from a virus called Bacteriophage λ, a process known as restriction digestion.