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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 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.

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 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.

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