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Integrating STEM in Middle Level Food Science

Integrating STEM in Middle Level Food Science. Peggy Templeton M.Ed. NBCT Kathryn Wilkie NBCT Central Kitsap School District. Contact Information. Peggy Templeton peggyt@cksd.wednet.edu http://moodle.cksd.wednet.edu/ View Secondary Schools, to CKJH and click on Templeton

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Integrating STEM in Middle Level Food Science

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  1. Integrating STEM in Middle Level Food Science Peggy Templeton M.Ed. NBCT Kathryn Wilkie NBCT Central Kitsap School District

  2. Contact Information • Peggy Templeton • peggyt@cksd.wednet.edu • http://moodle.cksd.wednet.edu/ View Secondary Schools, to CKJH and click on Templeton • Kathryn Wilke • kathrynw@cksd.wednet.edu Central Kitsap Schools PO Box 8 Silverdale, WA 98383

  3. Scientific Literacy • Use scientific knowledge in physics, chemistry, biological sciences, and earth/space sciences • process to understand the natural world but to participate in decisions that affect life, health, earth, and environment

  4. Technology Literacy • Ability to use, manage, and access technology. Students should know how to use the technologies how they are developed, and have skills to analyze how new technologies affect us, our nation, and the world.

  5. Engineering Literacy • Systematic and creative application of scientific and mathematic principles to practical ends such as design, manufacture and operation of efficient and economical structures, machines, processes and systems

  6. Mathematics Literacy • Ability to analyze, reason, and communicate ideas effectively as they pose, formulate, solve and interpret solutions to math problems in a variety of situations.

  7. STEM philosophy • Science • Technology • Engineering • Math Is integrated Daily in the classroom.

  8. What Alcohol is the found in your glass of wine? • Isopropyl Alcohol • Ethyl Alcohol • Methyl Alcohol • Propel Alcohol

  9. C2H5OH • C2H5OH

  10. Correct Answer • Ethyl Alcohol C2H5OH Ethanol has been used by humans since prehistory as the intoxicating ingredient of alcoholic beverages. Dried residues on 9,000-year-old pottery found in China imply that alcoholic beverages were used even among Neolithic people.

  11. What is sodium bicarbonate? • Baking Powder • Alum • Baking Soda • Cream of tarter

  12. (Na3HCO3CO3·2H2O),

  13. Correct Answer • Baking Soda • In 1791, a French chemist, Nicolas Leblanc, produced sodium bicarbonate as we know it today. In 1846 two New York bakers, John Dwight and Austin Church, established the first factory to develop baking soda from sodium carbonate and carbon dioxide.

  14. What gives tomatoes the red color? • Beta Carotene • Fructose • Lycopene • Limonene

  15. Correct Answer Lycopene Lycopene's eleven conjugated double bonds give it its deep red color and are responsible for its antioxidant activity. Although lycopene is chemically a carotene, it has no vitamin A activity.

  16. What chemical is found in onions causing you to cry? • Acetic Acid • Hydrochloric Acid • Nitric Acid • Sulfuric Acid

  17. Sulfuric Acid

  18. Sulfuric Acid • When you cut an onion, you break cells, releasing their contents. Amino acid sulfoxides form sulfuric acids. This gas reacts with the water in your tears to form sulfuric acid. The sulfuric acid burns, stimulating your eyes to release more tears to wash the irritant away.

  19. Fast Food Visuals • As a class, students select a meal from a favorite fast food restaurant. With science scales and metric measurement students create a visual and share with class.

  20. Burger King Triple Whooper 1160 calories1158.11 • 76g fat76.32000000000001 • 27g saturated fat • 3g trans fat • 205mg cholesterol • 51g carbs • 11g sugar • 68g protein • 1170mg sodium

  21. BK French Fries large size • 580 calories576.96 • 28g fat28.4 • 6g saturated fat6.09 • 0g trans fat0.25 • 0mg cholesterol0.19 • 74g carbs73.91 • 0g sugar0.19 • 6g protein6.42 • 990mg sodium990

  22. BK Large cola drink • 390 calories388.64 • 0g fat0 • 0g saturated fat0 • 0g trans fat0 • 0mg cholesterol0 • 104g carbs104.27 • 104g sugar104.27 • 0g protein0 • 10mg sodium9.48

  23. Experimenting with Leavening Agents: • Baking Soda = Sodium Bicarbonate • Baking Powder = Sodium Bicarbonate, Sodium Aluminum Sulfate. Mono-calcium Phosphate • Yeast=Saccharomycescerevisiae

  24. Set up Experiment

  25. 5 minutes

  26. 10 minutes gases cause balloon to fly off flask

  27. After 60 minutes, gases still present

  28. 24 Hours Later


  30. Set up

  31. 20 minutes

  32. 45 minutes

  33. 1 hour

  34. 2 hours

  35. 3 hours

  36. 6 hours

  37. 24 Hours

  38. What will the yeast look like in 48 hours • Hypothesize at your table group. • Write it down on the note card provided. • Be ready to share with the class.

  39. Are you surprised?

  40. Food chemical reaction Home Made Geyser • What You Need: • roll of mentos candies • 2-liter bottle of diet soda • index card • What do you think happens in your stomac

  41. Outside • Remove lid from diet soda. • Place index card on top. • Place candy in a roll of paper so the candy will drop all at once. • Run fast.

  42. http://www.stevespanglerscience.com/experiment/00000109

  43. Physics! • Sodas contain compressed carbon dioxide. It's the gradual expansion and release of this pressurized gas in the form of bubbles that gives carbonated drinks their characteristic fizz. It's the surface tension of the liquid -- the strong attraction that bonds its water molecules together -- that prevents the gas from escaping all at once

  44. When Mentos are added, that surface tension is disrupted by additives in the candy -- gelatin and gum arabic, to name two likely culprits -- and the outside surfaces of the Mentos provide "nucleation sites" that encourage the rapid formation of bubbles. When you drop Mentos into a carbonated beverage, then, you cause the sudden release of pressurized gas for which the only exit is up and out through the narrow neck of the soda bottle -- hence the spectacular fountain effect

  45. Hypothesize: • What do you think the chemical reaction is in your stomach?

  46. Hard Cooked VS Hard Boiled Hard Cooked • Place eggs in sauce pan. • Cover with cool water • Bring to boil. • Place on lid. • Turn off and let sit 20 minutes Hard Boiled • Place eggs in sauce pan. • Cover with cool water. • Bring to boil. • Place on lid and boil for 20 minutes.

  47. Results: Sulfur Ring Hard Cooked Hard Boiled

  48. pH Acids and Bases • What are the characteristics of Acids? • Think of foods that are acidic & taste: • Lemons and other citric fruit • Vinegars • What are the characteristics of Bases? • Baking soda • What is the reaction when you mix them?

  49. pH scale

  50. History • For thousands of years people have known that vinegar, lemon juice and many other foods taste sour. However, it was not until a few hundred years ago that it was discovered why these things taste sour - because they are all acids. The term acid, in fact, comes from the Latin term acere, which means "sour". • Bases taste bitter.

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