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In this laboratory activity, learners design an experiment to evaluate how environmental factors influence the growth of molds.

In this activity, learners explore cooked chicken wings and identify the various parts including: bones (radius, ulna, humerus, shoulder joint, elbow joint), tendons, and cartilage.

Learners make kimchee or sauerkraut, which is really just fermented cabbage, in a 2-liter plastic bottle.