Don’t Cry Over Spoiled Milk!

During a biology lesson, scholars research microbes, design a lesson plan using an outline, and present the lesson to the class. 

You can't b. cereus until you see this lesson! Young microbiologists learn to prepare deep well slides, observe two types of microorganisms, and compare and contrast their physical characteristics in this interactive and lively activity.

The problem of protecting food from spoilage has been with us since prehistoric times. The solutions to this problem have changed with advances in technology and knowledge about what causes food to spoil. This project uses liquid...

The gourmands and foodies in your class will love this gastronomical video! Educational and entertaining, the video explains the natural and added microorganisms that occur with food production, including yeast in bread, carbonation in...

[Free Registration/Login may be required to access all resource tools.] Imagine you open a gallon of milk, and you suddenly smell a foul odor. Your sense of smell has informed you that the milk has spoiled. So you pour the spoiled milk...

Being able to absorb the abilities of other life forms may seem like something taken from a superhero movie, but sometimes reality is stranger than fiction. Join the narrator as he takes viewers back billions of...

All mammals have warm blood, are vertebrates, breathe with their lungs, have hair or fur on their bodies, and produce milk for their young. But not all mammals give birth to their young in the same manner. Watch a video that explains how...

We have all heard the old saying, "One bad apple spoils the whole bunch." Due to the production of the plant hormone ethylene during the ripening process, this saying proves true. This experiment will investigate the role of ethylene in...

Compare sizes of microscopic items. Given a set of labels of microscopic objects, pupils try to place them in order from smallest to largest. Scholars then compare their lists to the actual comparisons along with the measurements of the...

Young scholars create a KWL chart about food. In this chemistry lesson, students differentiate physical and chemical changes. They explain how microorganisms are used in food preparation.