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Showing results 1 to 11 of 11
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Digestion
Source Institutions
In this food science activity, learners explore digestion and proteins by observing the action of meat tenderizer on luncheon meat.
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Synaptic Tag
Source Institutions
In this outdoor activity, learners review the parts of the synapse and their functions by playing a game.
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DNA Fingerprinting
Source Institutions
In this forensics activity, learners solve a mystery using “DNA” taken from the scene of the crime.
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Enzyme Action
Source Institutions
In this activity that can be used as a lab or demonstration, learners use Lactaid® and lactose to demonstrate the concept of enzyme action.
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Testing Antimicrobials:: Antibacterial Soap? Do They All Work the Same?
Source Institutions
Many common household cleaners are antimicrobials.
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There's Always Room For JELL-O
Source Institutions
In this activity, learners cut wells in JELL-O© and load the wells with different detergent solutions.
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Milk Makes Me Sick: Exploration of Lactose Intolerance
Source Institutions
Why does milk make some people sick? In this activity learners explore this question and explore the chemistry of milk, and our bodies!
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DNA and Histone Model
Source Institutions
In this activity, learners construct a 3-D paper model depicting how histone, acetyl and methyl molecules control access to DNA and affect gene DNA expression.
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Protein Bracelets
Source Institutions
In this activity, learners use beads, which represent amino acids, to create protein bracelets. Learners examine the relationship between amino acids and proteins.
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Restriction Enzyme Digestion: How does it work? Why is it useful?
Source Institutions
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.
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Starch Breakdown
Source Institutions
Learners use Benedict’s solution and heat to test for the presence of simple sugars in glucose, sucrose, starch, and starch combined with amylase.