9th November 1996
Food
Classroom and Workshop Tasks
Teaching and Learning Resources
Teaching and Learning Resources
Food
Classroom and Workshop Tasks
Biotechnology
Access Excellence, US
Biotechnology in a Bag: Using Grape Juice to Ferment Grape Sugar
Biotechnology in a Bag: Cheesemaking
Biotechnology in a Bag: Breadmaking
A Simulation of What Happens to Food as it Passes Through The Digestive System
Columbia_Presbyterian Medical Center, US
An Exercise in Extracting DNA from a White Onion
The Family Explorer, US
Amazing Microbes: Homemade Yoghurt
Hydrogen Sulphide From a Boiled Egg
The National Science and Technology Centre, Canberra, Australia
A Stirring Sight - A Practical Exercise to Demonstrate the Elasticity of Soup
National Centre for Biotechnology Education, University of Reading, UK
Clarification of Apple Juice - Cloudy Juice Becomes Clear With Added Enzymes
Prove It! Bread Dough, and the Factors that Influence How it Rises
Yoghurt With a Difference - Yoghurt Fermentation With Two Different Substrates
Physical Sciences Activity Manual, US
Investigating Red Cabbage Juice as an Acid/Base Indicator
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