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Ripening of Fruits and Vegetables
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In this activity, learners test the rate of ripening fruit and vegetables and use a chemical to inhibit the ripening process.
This Bitter Be Good
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In this health and genetics activity, learners determine whether tasting the bitter compound PTC (phenylthiocarbamide) influences which vegetables a person likes.
Dye Like A Natural
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In this activity, learners stain fabrics--on purpose!
Plant Parts You Eat
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In this food science activity, learners observe different plant-originated foods.