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Cinnamon Rolls: Creating a Control Set to Analyze the Role of Yeast in Baked Goods
Book Chapter |
Have you ever taken part in a food fight? There are foods flying left and right, and all you can think about is how you don’t want to get mustard on your new shirt. But instead of worrying about stains, you really…
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Growing a Pancake: How Environmental Factors Impact Fungi Growth in a Sourdough Starter
Book Chapter |
Many people spend time cultivating and tending gardens that grow items such as tomatoes, herbs, strawberries, and other produce. But how many people do you know who can grow pancakes? This experiment is all about…
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Book Chapter |
This experiment presents a different approach to using the biological agent of yeast in a liquid format. Rather than using the yeast in a baking procedure, the fermentation process is highlighted as part of the creation…
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Book Chapter |
If your students are ready to take on more responsibility in the lab, then this is the experiment for you. This experiment guides students through the process of creating their own procedure to test a given independent…
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Book Chapter |
This experiment takes a molecular view of sugar formation, introducing the sucrose molecule and how it can be arranged in different formations to create materials with very different qualities. The lab introduces…
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Book Chapter |
This experiment uses the scientific method skills in a guided inquiry of sugar structure for different classes of candy. The lab is structured to help students use their problem-solving skills to create an experiment…
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Exploding Corn: Differences Between Mass and Volume Changes With Popcorn
Book Chapter |
The average American eats about 52 quarts of popcorn per year. Think about that the next time you sit down for a movie with a big bowl of popcorn. The science behind corn popping is as simple as boiling water. The…
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“Melting” Apples: Using a Temperature Graph to Show Phase Changes in Applesauce
Book Chapter |
Have you heard the old saying “An apple a day keeps the doctor away?” This experiment allows students to study a phase change in a way that is accessible and edible. The experiment models a physical change from solid…
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Cold Milk: Measuring Energy Transfer in the Creation of Ice Cream
Book Chapter |
I scream, you scream, we all scream for ice cream! This experiment demonstrates endothermic reactions in a way that creates a learning experience that connects science with the popular dessert ice cream. Students are…
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Gummy Invertebrates: Changing Independent Variables in Gelatin Recipes
Book Chapter |
This hands-on experiment allows students to witness a clear phase change from solid to liquid, while learning key vocabulary about variables and implementing the scientific method. The lab focuses on giving students the…
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Acidic Milk: Measuring PH changes When Acid is Introduced in Cheese Making
Book Chapter |
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…
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Berries and Bacteria: Measuring How Acids and Heat Impact Bacteria in Jam
Book Chapter |
Have you ever had a ripe apple, a juicy strawberry, or a succulent peach? Did the juices flow into your mouth with each bite as you devoured it? On the other hand, have you ever had a piece of fruit that was less than…
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American Mozzarella: Calculating Rates of Change for Rennet in Cheese Making
Book Chapter |
Legend has it that mozzarella was first made when cheese curds accidentally fell into a pail of hot water in a cheese factory near Naples, Italy...and presto—a new cheese was made, and pizza shops starting popping up…
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Ballpark Pretzels: Using Microscopes to Observe Yeast Fermentation of Sugar
Book Chapter |
The experiment in this free chapter provides a hands-on lab experience for students to being their investigation into yeast and the fermentation of sugars. The experiment allows students to view the yeast under the…
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Book Chapter |
The purpose of this assessment probe is to elicit students’ ideas about characteristics of life. Viruses are used as a context to uncover students’ ideas about what determines whether something is considered a living or…
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