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    The Exploratorium
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    In this activity, learners cook amino acids and sugar to explore the range of aromas released. When amino acids and sugars are heated, learners will observe a phenomenon known as the Maillard...

    Ages 6 - 14
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    The Exploratorium
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    In this activity about osmosis, learners use a naked egg (one with a dissolved eggshell) to learn about selectively permeable membranes. This is a great activity to easily show the qualities of...

    Ages 11 - 18
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    The Exploratorium
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    In this activity, learners separate the components of Gatorade using a home-made affinity column. In doing so, learners model the basic principle of affinity chromatography, a technique used to...

    Ages 11 - 18

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