Students explore the phenomenon of what makes bread dough rise. Using baker's yeast, students will observe alcoholic fermentation and its connection to cellular respiration as they are challenged to act as food scientists and develop the best recipe for quick-rising bread dough. Grades 9-12

Students will understand how photoperiodism impacts plants and animals in the environment and learn how egg farms use this science to manage the laying of eggs by their hens. Grades 9-12