Most people are not quick to associate the word cheese with the word acid. But
the process of making cheese actually begins by raising the acidity of a liquid
to cause proteins to curdle to make sour milk. That’s right; acid is used to make
sour milk. Acids and bases can be a challenging topic for students to grasp. Because the
concepts rest on an understanding of hydrogen and hydroxide interactions among
molecules, many students struggle to explain what makes an acid acidic and how
it can impact other molecules. This experiment introduces acids in a way that
integrates a familiar food: cheese. Using the process of making cheese, students
are introduced to acids, hydrogen ions, and the pH scale of measuring acidic
strength. The lab also models the cumulative nature of science by having each of
the student groups complete one test and then compile the results with the rest of
the class to find the relationship between the data. This combination of content,
skills, and curdled milk makes for an engaging learning experience for the class.
Details
Type Book ChapterPub Date 4/30/2011Stock # PB290X_6