Details
| Type of Product: | e-Book (our e-books are in PDF format and can be viewed on your computer or any compatible reading device) (also see print version of this book) |
| Publication Date: | 6/1/2011 |
| Pages: | 344 |
| Stock Number: | PB290Xe |
| ISBN: | |
| Grade Level: | Middle School, High School |
Description
Hands-on, inquiry-based, and relevant to every student’s life, Gourmet Lab serves up a full menu of activities for science teachers of grades 6–12. This collection of 15 hands-on experiments—each of which includes a full set of both student and teacher pages—challenges students to take on the role of scientist and chef, as they boil, bake, and toast their way to better understanding of science concepts from chemistry, biology, and physics. By cooking edible items such as pancakes and butterscotch, students have the opportunity to learn about physical changes in states of matter, acids and bases, biochemistry, and molecular structure.
The Teacher pages include Standards addressed in each lab, a vocabulary list, safety protocols, materials required, procedures, data analysis, student questions answer key, and conclusions and connections to spur wrap-up class discussions. Cross-curricular notes are also included to highlight the lesson’s connection to subjects such as math and literacy. Finally, optional extensions for both middle school and high school levels detail how to explore each concept further. What better topic than food to engage students to explore science in the natural world?
Additional Info
| Intended User Role: | High-School Educator, Middle-Level Educator, Teacher |
Contents
Introduction
National Science Education Standards: Incorporating Gourmet Lab Into Your Curriculum
Safety Protocol: How to Make Cooking Safe in a Laboratory
Gourmet Lab Reminders
Part One: Changes in Matter
Experiment 1: Butter Battle: Physical Changes Versus Chemical Changes
Student Pages
Teacher Pages
Skills: Metric Units and
Conversions
Content: Physical Changes
Experiment 2: Exploding Corn: Differences Betwen Mass and Volume Changes With Popcorn
Student Pages
Teacher Pages
Skills: Metric Measurement Using a Balance and Graduated Cylinder
Content: Measuring the Difference Between Mass and Volume
Experiment 3: “Melting” Apples: Using a Temperature Graph to Show Phase Changes in Applesauce
Student Pages
Teacher Pages
Skills: Graphing Data
Content: Atomic Structure and Phase Changes
Experiment 4: Cold Milk: Measuring Energy Transfer in the Creation of Ice Cream
Student Pages
Teacher Pages
Skills: Measurement of Thermal Energy
Content: Endothermic Versus Exothermic Reactions
Experiment 5: Gummy Invertebrates: Changing Independent Variables in Gelatin Recipes
Student Pages
Teacher Pages
Skills: Variations Among Independent Variables
Content: Scientific Inquiry Through Experimental Design
Part Two: Acids and Bases
Experiment 6: Acidic Milk: Measuring pH Changes When Acid Is Introduced in Cheese Making
Student Pages
Teacher Pages
Skills: Measuring pH of Solutions
Content: Properties of an Acid
Experiment 7: Berries and Bacteria: Measuring How Acids and Heat Impact Bacteria in Jam
Student Pages
Teacher Pages
Skills: Growing a Culture of Bacteria
Content: Chemical Change
Experiment 8: American Mozzarella: Calculating Rates of Change for Rennet in Cheese Making
Student Pages
Teacher Pages
Skills: Comparing and Contrasting, Experimental Design
Content: Chemical Reactions and Reaction Rates
Part Three: Biochemistry
Experiment 9: Ballpark Pretzels: Using Microscopes to Observe Yeast Fermentation of Sugar
Student Pages
Teacher Pages
Skills: Use of Microscopes and Creating a Wet Mount Slide
Content: Fermentation of Sugars
Experiment 10: Cinnamon Rolls: Creating a Control Set to Analyze the Role of Yeast in Baked Goods
Student Pages
Teacher Pages
Skills: Manipulation of Controlled Variables
Content: Experimental Design
Experiment 11: Growing a Pancake: How Environmental Factors Impact Fungi Growth in a Sourdough Starter
Student Pages
Teacher Pages
Skills: Growing a Culture of Bacteria
Content: Bacteria Growth in Ideal Environments
Experiment 12: Under Pressure: Determining the Mathematical Relationship for Yeast Fermentation in the Creation of Mint Ginger Soda
Student Pages
Teacher Pages
Skills: Linear Versus Exponential Relationships
Content: Fermentation Process
Experiment 13: Regular or Diet Soda? Developing a Procedure to Test How Sugar Compares to Sugar Substitutes in Yeast Fermentation
Student Pages
Teacher Pages
Skills: Writing a Procedure for a Controlled Experiment
Content: Chemical Properties in Carbon Chains
Part Four: Molecular Structure
Experiment 14: Crystal Carbohydrates: Creating a Data Table to Analyze How Sugar Structure Impacts the Formation of Butterscotch Candy
Student Pages
Teacher Pages
Skills: Creating a Data Table
Content: Molecular Structure of Compounds
Experiment 15: Strong Sugar Science: Developing an Experiment to Find the Relationship Among Heat, Sugar Structure, and Tensile Strength for Candy
Student Pages
Teacher Pages
Skills: Inquiry-Based Experimental Design
Content: Chemical Composition and Experimental Design
Bibliography
About the Author
Acknowledgments
Index
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