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 perfect? This experiment uses the creation of strawberry jam to teach students about the implications of acid on bacteria as part of the sterilization and preservation of fruit. The lab initiates a discussion about how acids can be used to change the chemical composition of a substance to prevent bacteria growth. It also presents
students with an opportunity to learn about culturing bacteria and making a quantitative analysis of bacteria growth using graph paper and percentages. The lab brings chemistry and biology together in a way that is informative and fulfilling.
Details
Type Book ChapterPub Date 4/30/2011Stock # PB290X_7