Gourmet lab : the scientific principles behind your favorite foods / Sarah Reeves Young.

Format:

Book

Author/Creator:

Young, Sarah Reeves.

Language:

English

Subjects (All):

Food--Analysis--Popular works.

Food.

Chemistry--Laboratory manuals.

Chemistry.

Physical Description:

1 online resource (369 pages) ; illustrations.

Edition:

1st ed.

Place of Publication:

Arlington, Va. : National Science Teachers Association, 2011.

Language Note:

English

Summary:

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?.

Contents:

pt. 1. Changes in matter

pt. 2. Acids and bases

pt. 3. Biochemistry

pt. 4. Molecular structure.

Notes:

Includes bibliographical references and index.

ISBN:

9781936137480

9781760015930

9781936137084

1-936137-48-8

OCLC:

751962237