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In this activity (on pages 10-15), learners investigate starch in human diets and how plants make starch (carbohydrates) to use as their food source. Testing with a dropper of iodine in Part One,...

In this biology activity (page 8 of the PDF), learners will explore how saliva assists in the beginning of the digestive process. By comparing chewed and unchewed crackers, they will see first hand...

Learners are given mysterious white powders and have to determine their identity with chemical tests. This resource includes background information about how to identify detergent, citric acid,...

In this activity on page 7 of the PDF, learners use iodine to identify foods that contain starch. Compare the starch content of a ripe banana, an overripe banana, milk, and flour mixed with water....

In this chemistry activity (page 5 of the PDF), learners will see that chewing is more than just the crushing up of food; there is actually a chemical change going on at the same time. This...

In this activity, learners investigate vitamin C. Using a simple starch and iodine demonstration, learners discover that vitamin C is an antioxidant, and protects us by reacting with toxic...

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

In this activity, learners use a chemical reaction to visualize where moisture forms on the body. Learners use the Minor's iodine-starch test, a diagnostic test that doctors use to detect...