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Integrating STEM in Middle Level Food Science. Peggy Templeton M.Ed. NBCT Kathryn Wilkie NBCT 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 Presentation
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Integrating STEM in Middle Level Food Science
Peggy Templeton M.Ed. NBCTKathryn Wilkie NBCTCentral Kitsap School District
Contact Information• Peggy Templeton • [email protected]• http://moodle.cksd.wednet.edu/
View Secondary Schools, to CKJH and click on Templeton
• Kathryn Wilke• [email protected] Kitsap SchoolsPO Box 8Silverdale, WA 98383
Scientific Literacy• Use scientific knowledge in physics,
chemistry, biological sciences, and earth/space sciences
• process to understand the natural world but to participate in decisions that affect life, health, earth, and environment
Technology Literacy• Ability to use, manage, and
access technology. Students should know how to use the technologies how they are developed, and have skills to analyze how new technologies affect us, our nation, and the world.
Engineering Literacy• Systematic and creative
application of scientific and mathematic principles to practical ends such as design, manufacture and operation of efficient and economical structures, machines, processes and systems
Mathematics Literacy• Ability to analyze, reason,
and communicate ideas effectively as they pose, formulate, solve and interpret solutions to math problems in a variety of situations.
STEM philosophy• Science• Technology• Engineering• MathIs integratedDaily in the classroom.
What Alcohol is the found in your glass of wine?• Isopropyl Alcohol
• Ethyl Alcohol
• Methyl Alcohol
• Propel Alcohol
C2H5OH
• C2H5OH
Correct Answer
•Ethyl AlcoholC2H5OHEthanol 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.
What gives tomatoes the red color?
• Beta Carotene
• Fructose
• Lycopene
• Limonene
Correct Answer
Lycopene
Lycopene'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 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.
Fast Food Visuals• As a class, students select
a meal from a favorite fast food restaurant. With science scales and metric measurement students create a visual and share with class.
Burger King Triple Whooper1160 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?
Food chemical reaction
Home Made Geyser
• What You Need:• roll of mentos candies• 2-liter bottle of diet soda• index card• What do you think happens in your
stomac
Outside• 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.• Run fast.
http://www.stevespanglerscience.com/experiment/00000109
Physics!• 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 RingHard 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 acid1 x 10-2 2 Lemon juice1 x 10-3 3 Vinegar1 x 10-4 4 Soda1 x 10-5 5 Rainwater1 x 10-6 6 Milk
Neutral 1 x 10-7 7 Pure water
Bases
1 x 10-8 8 Egg whites1 x 10-9 9 Baking soda1 x 10-10 10 Tums® antacid1 x 10-11 11 Ammonia1 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.
Rubber Eggs??• Effect of acid on calcium carbonate?
Hypothesize what will happe.• 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?
Hard cooked egg in vinegar
Carbohydrates
Fats & Adipose Cells
VITAMINS
PHYTONUTRIENTS