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How to Get a Rise Out of Life

How to Get a Rise Out of Life. Sandra Davis Mary Ritke Tim Duman University of Indianapolis. Project Goal. Develop an interdisciplinary nonmajors course Different areas of science will be introduced around the topic of food

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How to Get a Rise Out of Life

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  1. How to Get a Rise Out of Life Sandra Davis Mary Ritke Tim Duman University of Indianapolis

  2. Project Goal • Develop an interdisciplinary nonmajors course • Different areas of science will be introduced around the topic of food • Instead of “Biology of Food” or “Chemistry of Food”, this will be “Science of Food”

  3. University Mandate • Nonmajors are required to take a one semester natural science course • Natural Science Requirement • Science by Inquiry

  4. Course Structured around “Problem Based Learning” • Several Modules will be covered throughout the semester • Bread • Eggs • Apples • Corn • Each Module will cover several aspects of science

  5. AFETERIA

  6. Our Team MATHEMATICIAN PHYSICIST CHEMIST BIOLOGIST

  7. Humanities Team POET MODERN LINGUIST PHILOSOPHER TEXTILE ARTIST

  8. Your Mission • Bake Bread!

  9. The Ingredients

  10. WHERE THE $%&^!! IS THE SUGAR?!

  11. Heh, heh, heh! We got this in the bag…..

  12. Session 1 • What are the basic ingredients in bread? • Activity 1: What are the physical characteristics of bread?

  13. Students will observe different types of bread WHEAT BREAD WHITE BREAD

  14. Testing Bread’s Elasticity

  15. Real Data

  16. What are yeast? How are they different from bacteria? What are some other types of cells? HUMAN CHEEK CELLS MICROCOCCUS REAL YEAST

  17. Gluten • Brightfield micrographic image (20x) of thin section of high gluten bread dough (?) (translated from French) • Electron micrographic image of gluten fibers (long glutenin crosslinked with shorter gliadins)

  18. The Pyromaniac’s Guide to Calorie Counting

  19. Calculations-Real Numbers

  20. Other Activities in Bread Unit • Molecular structure of sugars and starches • Measuring fermentation of yeast using different sugars • Independent investigation of yeast fermentation using sugar sources of student choice • Texture analyses of bread dough during kneading

  21. Future Endeavors • Develop additional modules that provide opportunities for experiencing: • Objective observations (scientific method) • Measurement, Quantification, and Math • Chemistry • Physics • Biology

  22. For Examples in the Rough

  23. Go Lay an Egg! • Engaging conversations • Why don’t you need roosters to get eggs? • If you are a vegetarian should you eat “organic” or “free range” chicken eggs? • Why are eggs an essential ingredient in baked goods? • What are some possible substitutes • Is there a difference between large or extra large eggs? • Are Heart Healthy Eggs that different from “ordinary” eggs? • How do you make a perfect meringue?

  24. Observation Bird, Mammal Eggs Invertebrate, Plant Eggs Sea Urchin Fertilization Measurement/Math Vol (displacement vs. elipsoid measurement) Physics Density/buoyancy Chemistry Protein and lipids Cholesterol Egg substitutes Egg Investigation Lab

  25. What’s Apple’n • Conversation starters • What exactly are fruits? • Will “eating an apple a day keep the doctor away?” • History of the cultivation of today’s apples • How have humans selected for apples • Why did Johnny Appleseed plant so many apple trees? • From apple cider to apple juice • From apple cider to hard cider to apple cider vinegar • What happens to our apple supply if there are no bees?

  26. Other possibilities • Corn • Potatoes • Coffee, Tea, Chocolate • Food poisoning • Preservatives • Chemical • Heat/Canning • Irradiation • Refrigeration

  27. How to Get a Rise Out of Life • Module Outline • Case Study & Analysis • Critical Reading • Core Investigations • Active Learning • Lab Based Inquiry

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