Students will examine dietary sources of protein and generally understand the relationship between protein synthesis and amino acids while completing an activity to use beads as a representation of amino acids to construct proteins (polypeptide chains). Students will identify complete and/or incomplete proteins found in both animal and plant food sources. Grades 6-8

Students will learn the role of bacterial fermentation and evaluate the effect of fat content, sugar content (lactose), and temperature in bacterial fermentation as they make yogurt. Grades 6-8