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Name Date

Science Class

Food Production and Preservation Means

Using and Controlling Microbes

1. What kinds of foods do we eat? In class, complete the attached organizer.

2. With your group, choose a food from the organizer that is made with microbes, and/or

that is preserved in a way that controls microbes. Each person picks an assigned task

(list follows).

3. Examples we will discuss in class are yeast bread and raisins.

Job 1 REPORT

In a full paragraph (8-12 sentences), explain how your food

product is made and/or preserved. Use at least two sources.

Fully explain the connection between your food and microbes

Job 2 SUPPORT

Find an educational video (about 3 minutes long) about your

food product. Look for a video that supports or extends what

you say in your report (job 1).

Include at least one image with a caption. A before and after

approach works well.

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Job 3 COORDINATION

Incorporate the report, the video link, and the image into a

single document. Use a word processor and the MLA format.

Include at least 3 full citations. Submit the document

electronically to Mrs. Lutz

Make sure that everyone in the group has an important part

in the presentation (job 4).

Job 4 PRESENTATION

Present your food product to the class, without notes.

Offer a full explanation about how this food product is made

with microbes, and/or how it is preserved in a way to

discourage microbes. Include supporting images and video.

At the end of our presentation, summarize your ideas in an

interactive and/or entertaining way—consider a song, rap, or

game format.

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Student Name

Mrs. Lutz

Science Class

Date

From Grapes to Raisins

Figure 1. Grapes are a fruit that comes in

different types, sizes, and colors.

Figure 2. Grapes dry into raisins that are

shelf-stable for about a year.

Raisins are made from grapes. They taste similar to grapes, but raisins are sweeter because

the drying process used to make them concentrates the sugar. Approximately four pounds of

fresh grapes are used to make one pound of raisins. The drying process, which takes up to eight

weeks, reduces moisture content from 75% to under 15%. The drying process also darkens the

color of the grapes as they turn into raisins. Raisins, which are then sold in boxes, last for about

a year without refrigeration. They resist spoilage by microbes because their low moisture

content and low pH create an environment that discourages microbes. The concentrated sugar

in the raisin causes any bacteria there to dehydrate by osmosis. Without enough water, the

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bacteria cannot grow or divide. We may like raisins because they taste sweet, but this same

sweetness is a key to why they resist spoilage from microbes.

Sources

“11 Impressive Benefits of Raisins.” Natural Food Series, 17 Dec. 2017,

www.naturalfoodseries.com/11-benefits-raisins/.

“How Does Sugar Act as a Preservative?” Science Focus, www.sciencefocus.com/qa/how-does-

sugar-act-preservative

"How Its Made Raisins Discovery Channel." YouTube. YouTube, n.d. Web. 10 May 2015.

https://www.youtube.com/watch?v=7e8DepWX4_4

"How Products Are Made." How Raisins Is Made. N.p., n.d. Web. 10 May 2015.

http://www.madehow.com/Volume-4/Raisins.html

The Zen Cart™ Team and others. “Muscadine Vitus Grape Vine Plant.” RSS Specials,

www.floridahillnursery.com/muscadine-vitus-grape-vine-plant-c-31