integrating stem in middle & high school level food science
DESCRIPTION
Integrating STEM in Middle & High School Level Food Science. Peggy Templeton M.Ed Central Kitsap School District. Contact Information. Peggy Templeton [email protected] http://moodle.cksd.wednet.edu/ View Secondary Schools, to CKJH and click on Templeton - PowerPoint PPT PresentationTRANSCRIPT
Integrating STEM in Middle & High School Level Food
SciencePeggy Templeton M.Ed
Central Kitsap School District
Contact Information
Peggy Templeton [email protected] http://moodle.cksd.wednet.edu/ View
Secondary Schools, to CKJH and click on Templeton
Central Kitsap Junior High School
PO Box 8
Silverdale, WA 98383
To the teacher!
I am a very visual learner and instructor as most students.
I have created this Power Point to show you what I do in the classroom, much different than the curriculum framework model.
I have divided these lessons in folders to share units I do as a short and simple introduction into food science and lab activities. These are mini lessons
To the teacher part 2
They are meant to include science, math and the use of technology and some engineering as a small part of the FACS instruction. They are not meant as the full focus of the lesson.
Students come some prior knowledge but learn STEM in a fun and hands on environment.
Food Science philosophy
“The only difference between science classes and food science is we get to eat our experiments when we are done in the lab.” JH students
Food Chemistry Challenge
Solo, what do you think is the correct answer? Write it on your card. Pair, find just one other person at your table and share answers. Explain your choice.
What Alcohol is the found in fermentation of grapes from Eastern Washington?
Isopropyl Alcohol
Ethyl Alcohol
Methyl Alcohol
Propel Alcohol
C2H5OH
C2H5OHRed: oxygenBlack: carbonWhite: hydrogen
Correct Answer
Ethyl Alcohol C2H5OH
Ethanol has been used by humans since prehistory as the intoxicating ingredient of alcoholic beverages. Dried residues on 9,000-year-old pottery found in China imply that alcoholic beverages were used even among Neolithic people.
What is sodium bicarbonate?
Baking Powder
Alum
Baking Soda
Cream of tarter
(Na3HCO3CO3·2H2O),
Correct Answer
Baking Soda In 1791, a French chemist,
Nicolas Leblanc, produced sodium bicarbonate as we know it today. In 1846 two New York bakers, John Dwight and Austin Church, established the first factory to develop baking soda from sodium carbonate and carbon dioxide.
Why know this?
Sodium bicarbonate will be used in our food labs to make: Biscuits Muffins Cookies Clean out the drains every Friday.
What leavening agent contains 2 compounds?
These chemical ingredients combine together make a fast rising baked good when liquid is added; Baking Soda Cream of Tarter
NaHCO3 + H+ → Na+ + CO2 + H2O
Baking Powder
Baking powder is a dry chemical leavening agent, a mixture of a weak alkali and a weak acid, and is used for increasing the volume and lightening the texture of baked goods. Baking powder works by releasing carbon dioxide gas into a batter or dough through an acid-base reaction, causing bubbles in the wet mixture to expand and thus leavening the mixture.
What gives tomatoes the red color?
Beta Carotene
Fructose
Lycopene
Limonene
Correct Answer
LycopeneLycopene's eleven conjugated double bonds give it its deep red color and are responsible for its antioxidant activity. Although lycopene is chemically a carotene, it has no vitamin A activity.
What makes bubbles in champagne?
Carbon Dioxide
Hydrogen
Nitrogen
Oxygen
2 O + C in a double bond
Carbon dioxide
It is a gas at standard temperature and pressure and exists in Earth's atmosphere in this state
Carbon dioxide was one of the first gases to be described as a substance distinct from air. In the seventeenth century, the Flemish chemist Jan Baptist van Helmont observed that when he burned charcoal in a closed vessel
Hot peppers get their heat from?
Acetic acid
Capsaicin
Lycopene
Sulfuric Acid
Capsaicin
In 1878, the Hungarian doctor Endre Hőgyes[6] (calling it capsicol) isolated it and proved that it not only caused the burning feeling when in contact with mucous membranes but also increased secretion of gastric juices.
How do you measure heat in peppers?
The Scoville scale is the measurement of the pungency (spicy heat) of chili peppers.
The number of Scoville heat units (SHU)[1] indicates the amount of capsaicin present. Capsaicin is a chemical compound that stimulates chemoreceptor nerve endings in the skin, especially the mucous membranes.
Scoville Heat Units
The scale is named after its creator, American pharmacist Wilbur Scoville, 1912
Scoville heat units Examples 16,000,000,000 Resiniferatoxin 5,300,000,000 Tinyatoxin 16,000,000 Capsaicin 15,000,000 Dihydrocapsaicin 9,200,000 Nonivamide 9,100,000 Nordihydrocapsaicin 8,600,000 Homocapsaicin, homodihydrocapsaicin 160,000 Shogaol 100,000 Piperine 60,000 Gingerol 16,000 Capsiate
What chemical is found in onions causing you to cry?
Acetic Acid
Hydrochloric Acid
Nitric Acid
Sulfuric Acid
Sulfuric Acid
Sulfuric Acid
When you cut an onion, you break cells, releasing their contents. Amino acid sulfoxides form sulfuric acids. This gas reacts with the water in your tears to form sulfuric acid. The sulfuric acid burns, stimulating your eyes to release more tears to wash the irritant away.
What gives leafy greens their color?
Carotene
Chlorophyll
Mitochondria
Xanthophylls
Chlorophyll
Chlorophyll is a green pigment found in most plants, algae, and cyanobacteria. Its name is derived from the Greek χλωρός (chloros "green") and φύλλον (phyllon "leaf").
Table sugar is
Fructose
Monosaccharide
Sucrose
Maltose
Sucrose
Biochemists regard sugars as relatively simple carbohydrates. Sugars include monosaccharides, disaccharides, trisaccharides and the oligosaccharides - containing 1, 2, 3, and 4 or more monosaccharide units respectively.
Fast Food Visuals
As a class, students select a meal from a favorite fast food restaurant using technology. With science scales and metric measurement students create a visual and share with class.
Burger King Triple Whooper
1160 calories1158.11 76g fat76.32000000000001 27g saturated fat 3g trans fat 205mg cholesterol 51g carbs 11g sugar 68g protein 1170mg sodium
BK French Fries large size
580 calories576.96 28g fat28.4 6g saturated fat6.09 0g trans fat0.25 0mg cholesterol0.19 74g carbs73.91 0g sugar0.19 6g protein6.42 990mg sodium990
BK Large cola drink
390 calories388.64 0g fat0 0g saturated fat0 0g trans fat0 0mg cholesterol0 104g carbs104.27 104g sugar104.27 0g protein0 10mg sodium9.48
Experimenting with Leavening Agents:
Baking Soda = Sodium Bicarbonate
Baking Powder = Sodium Bicarbonate, Sodium Aluminum Sulfate. Mono-calcium Phosphate
Yeast= Saccharomyces cerevisiae
Set up Experiment
5 minutes
10 minutes gases cause balloon to fly off flask
After 60 minutes, gases still present
24 Hours Later
YEAST (fungi kingdom)
200 ML H2O+ 1 TABLESPOON YEAST
200 ML H2O+ 1 TEASPOON SUGAR+ YEAST
200 ML H20+ 1 TEASPOON SUGAR= ½ TEASPOON SALT
Set up
20 minutes
45 minutes
1 hour
2 hours
3 hours
6 hours
24 Hours
What will the yeast look like in 48 hours
Hypothesize at your table group.
Write it down on the note card provided.
Be ready to share with the class.
Are you surprised?
What do you think happens in your stomach when you mix several chemicals that are present in artificial food?
For example: diet sodas contain all chemicals with no nutritive such as aspartame, artificial color and flavors.
Chemicals in candy to provide flavor, color and stabilize shape.
Food chemical reaction
Home Made Geyser
What You Need: roll of Mentos candies 2-liter bottle of diet soda index card
Outside the classroom
Remove lid from diet soda. Place index card on top. Place candy in a roll of paper so the candy
will drop all at once. Remove the index card to drop candy into
artificial soda Run fast.
http://www.stevespanglerscience.com/experiment/00000109
Physics & Chemical reactions!
Sodas contain compressed carbon dioxide. It's the gradual expansion and release of this pressurized gas in the form of bubbles that gives carbonated drinks their characteristic fizz. It's the surface tension of the liquid -- the strong attraction that bonds its water molecules together -- that prevents the gas from escaping all at once
When Mentos are added, that surface tension is disrupted by additives in the candy -- gelatin and gum arabic, to name two likely culprits -- and the outside surfaces of the Mentos provide "nucleation sites" that encourage the rapid formation of bubbles. When you drop Mentos into a carbonated beverage, then, you cause the sudden release of pressurized gas for which the only exit is up and out through the narrow neck of the soda bottle -- hence the spectacular fountain effect
Hypothesize:
What do you think the chemical reaction is in your stomach?
Hard Cooked VS Hard Boiled
Hard Cooked Place eggs in sauce
pan. Cover with cool
water Bring to boil. Place on lid. Turn off and let sit
20 minutes
Hard Boiled Place eggs in sauce
pan. Cover with cool
water. Bring to boil. Place on lid and boil
for 20 minutes.
Results: Sulfur Ring
Hard Cooked Hard Boiled
pH Acids and Bases
What are the characteristics of Acids? Think of foods that are acidic & taste:
Lemons and other citric fruit Vinegars
What are the characteristics of Bases? Baking soda
What is the reaction when you mix them?
pH scale
History
For thousands of years people have known that vinegar, lemon juice and many other foods taste sour. However, it was not until a few hundred years ago that it was discovered why these things taste sour - because they are all acids. The term acid, in fact, comes from the Latin term acere, which means "sour".
Bases taste bitter.
[H+] pH Example
Acids
1 X 100 0 HCl
1 x 10-1 1 Stomach acid
1 x 10-2 2 Lemon juice
1 x 10-3 3 Vinegar
1 x 10-4 4 Soda
1 x 10-5 5 Rainwater
1 x 10-6 6 Milk
Neutral 1 x 10-7 7 Pure water
Bases
1 x 10-8 8 Egg whites
1 x 10-9 9 Baking soda
1 x 10-10 10 Tums® antacid
1 x 10-11 11 Ammonia
1 x 10-12 12 Mineral lime - Ca(OH)2
1 x 10-13 13 Drano®
1 x 10-14 14 NaOH
NAMES TO KNOW
Here are a couple of definitions you should know:Acid: A solution that has an excess of H+ ions. It comes from the Latin word acidus that means "sharp" or "sour". Base: A solution that has an excess of OH- ions. Another word for base is alkali.Aqueous: A solution that is mainly water. Think about the word aquarium. AQUA means water.
http://chemistry.about.com/
Acid and Bases
Effect of Acids and Bases on the Browning of Apples - Chemistry Experiments
By Anne Marie Helmenstine, Ph.D., About.com
Supplies for the experiment
Five slices of apple (or pear, banana, potato, or peach)
Five plastic cups or other clear containers Vinegar (or dilute acetic acid) Lemon juice Solution of baking soda Solution of milk of magnesia and water Water Graduated cylinder or measuring cups
Day 1
Label the cups: Vinegar Lemon Juice Baking Soda Solution Milk of Magnesia Solution Water
Add a slice of apple to each cup. Pour 50 ml or 1/4 cup of a substance over the apple in its labeled cup.
You may want to swirl the liquid around the cup to make sure the apple slice is completely coated.
Make note of the appearance of the apple slices immediately following treatment.
Set aside the apple slices for a day.
Day 2
Observe the apple slices and record your observations. It may be helpful to make a table listing the apple slice treatment in one column and the appearance of the apples in the other column. Record whatever you observe, such as extent of browning (e.g., white, lightly brown, very brown, pink), texture of the apple (dry? slimy?), and any other characteristics (smooth, wrinkled, odor, etc.)
If you can, you may want to take a photograph of your apple slices to support your observations and for future reference.
You may dispose of your apples and cups once you have recorded the data.
Results
What does your data mean? Do all of your apple slices look the same? Are some different from others? If the slices look the same, this would indicate that the acidity of the treatment had no effect on the enzymatic browning reaction in the apples. On the other hand, if the apple slices look different from each other, this would indicate something in the coatings affected the reaction. First determine whether or not the chemicals in the coatings were capable of affecting the browning reaction.
Sharing results
If an effect was observed (results), draw a conclusion about the type of chemical (acid? base?) capable of inactivating the enzymatic reaction.
Rubber Eggs??
Effect of acid on calcium carbonate? Hard cook an egg. Place egg in a jar of vinegar. Lids help keep
the room less odiferous. Observe what reaction happens when the
egg is placed in the vinegar. Leave the egg for 3 days. Remove the egg and rinse. Results? Hypothesize what happened.
Hard cooked egg in vinegar