 |
 |
    |
|
|||
|
|||
 SEARCH
 |
Product InformationThe study of bread ties in such diverse disciplines as biology, technology, history and cultural mores, as well as the scientific method and the importance of following proper lab procedure.In this lab, students observe the expansion of bread dough as a result of yeast respiration. They then design an experiment to test the effect of one variable (temperature, light, concentration, type of yeast, additives, etc.) on that respiration. Developed by teacher Barbara Holbart. Includes materials for 40 student groups and instructions. Grades 9–12. Due to the nature of this item, it cannot be shipped by air under any circumstances. Please select ground shipping at time of checkout.  Tell a Friend about this item
Customers Ratings and Reviews
|
||||||||||
|
|||
 Home | Terms and Conditions | Customer Bill of Rights | Privacy Statement Contact Us | About Us | How To Request a Quote | Site Map | FAQs 5100 West Henrietta Road • PO Box 92912 • Rochester, NY 14692 585-321-9104 • www.sciencekit.com • (Fax) 585-321-9105 Science Kit(R), TheSKope(TM), Boreal(R) and Teacher Developed-Classroom Tested(TM) are trademarks of Science Kit Inc.(R). Copyright(C) 2005, 2003, 2001 • Science Kit, Inc.(R). |
 |
||
