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    Biotechnology and Biological Sciences Research Council
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    In this activity (p.8-9 of PDF), learners investigate the evolution of wheat by conducting sedimentation tests on different flours. The evolution of wheat from wild grasses demonstrates the...

    $5 - $10 per group Ages 8 - adult 10 to 30 minutes
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    Biotechnology and Biological Sciences Research Council
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    In this activity (p.6-7 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. The...

    $10 - $20 per group Ages 8 - adult 1 to 2 hours
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    The Exploratorium
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    This is an activity about a very important ingredient in most baked goods - gluten! Why is gluten so important? Without it, there would be nothing to hold the gas that makes bread rise. Learners...

    $1 - $5 per group Ages 11 - adult 45 to 60 minutes
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    Biotechnology and Biological Sciences Research Council
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    In this activity (page 5), learners investigate the evolution of wheat by washing different types of dough with water and comparing the results. The evolution of wheat from wild grasses...

    $10 - $20 per group Ages 8 - adult 1 to 2 hours
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    Lawrence Hall of Science
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    In this arts and craft related activity, learners combine various ingredients to make glue. To test the glue's stickiness, they create a decorative project such as a collage, mosaic picture,...

    $1 - $5 per student Ages 6 - 14 45 to 60 minutes