Integrating STEM in Middle & High School Level Food Science - PowerPoint PPT Presentation

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Integrating STEM in Middle & High School Level Food Science

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  1. Integrating STEM in Middle & High School Level Food Science Peggy Templeton M.Ed 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 Central Kitsap Junior High School PO Box 8 Silverdale, WA 98383

  3. To the teacher! • I am a very visual learner and instructor as most students. • I have created this Power Point to show you what I do in the classroom, much different than the curriculum framework model. • I have divided these lessons in folders to share units I do as a short and simple introduction into food science and lab activities. These are mini lessons

  4. To the teacher part 2 • They are meant to include science, math and the use of technology and some engineering as a small part of the FACS instruction. They are not meant as the full focus of the lesson. • Students come some prior knowledge but learn STEM in a fun and hands on environment.

  5. Food Science philosophy • “The only difference between science classes and food science is we get to eat our experiments when we are done in the lab.” JH students

  6. Food Chemistry Challenge Solo, what do you think is the correct answer? Write it on your card. Pair, find just one other person at your table and share answers. Explain your choice.

  7. What Alcohol is the found in fermentation of grapes from Eastern Washington? • Isopropyl Alcohol • Ethyl Alcohol • Methyl Alcohol • Propel Alcohol

  8. C2H5OH • C2H5OH Red: oxygen Black: carbon White: hydrogen

  9. 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.

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

  11. (Na3HCO3CO3·2H2O),

  12. 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.

  13. Why know this? • Sodium bicarbonate will be used in our food labs to make: • Biscuits • Muffins • Cookies • Clean out the drains every Friday.

  14. What leavening agent contains 2 compounds? • These chemical ingredients combine together make a fast rising baked good when liquid is added; • Baking Soda • Cream of Tarter • NaHCO3 + H+ → Na+ + CO2 + H2O

  15. Baking Powder • Baking powder is a dry chemical leavening agent, a mixture of a weak alkali and a weak acid, and is used for increasing the volume and lightening the texture of baked goods. Baking powder works by releasing carbon dioxide gas into a batter or dough through an acid-base reaction, causing bubbles in the wet mixture to expand and thus leavening the mixture.

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

  17. 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.

  18. What makes bubbles in champagne? • Carbon Dioxide • Hydrogen • Nitrogen • Oxygen

  19. 2 O + C in a double bond

  20. Carbon dioxide • It is a gas at standard temperature and pressure and exists in Earth's atmosphere in this state • Carbon dioxide was one of the first gases to be described as a substance distinct from air. In the seventeenth century, the Flemish chemist Jan Baptist van Helmont observed that when he burned charcoal in a closed vessel

  21. Hot peppers get their heat from? • Acetic acid • Capsaicin • Lycopene • Sulfuric Acid

  22. Capsaicin • In 1878, the Hungarian doctor Endre Hőgyes[6] (calling it capsicol) isolated it and proved that it not only caused the burning feeling when in contact with mucous membranes but also increased secretion of gastric juices.

  23. How do you measure heat in peppers? • The Scoville scale is the measurement of the pungency (spicy heat) of chili peppers. • The number of Scoville heat units (SHU)[1] indicates the amount of capsaicin present. Capsaicin is a chemical compound that stimulates chemoreceptor nerve endings in the skin, especially the mucous membranes.

  24. Scoville Heat Units • The scale is named after its creator, American pharmacist Wilbur Scoville, 1912 • Scoville heat units Examples • 16,000,000,000 Resiniferatoxin • 5,300,000,000 Tinyatoxin • 16,000,000 Capsaicin • 15,000,000 Dihydrocapsaicin • 9,200,000 Nonivamide • 9,100,000 Nordihydrocapsaicin • 8,600,000 Homocapsaicin, homodihydrocapsaicin • 160,000 Shogaol • 100,000 Piperine • 60,000 Gingerol • 16,000 Capsiate

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

  26. Sulfuric Acid

  27. 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.

  28. What gives leafy greens their color? • Carotene • Chlorophyll • Mitochondria • Xanthophylls

  29. Chlorophyll

  30. Chlorophyll is a green pigment found in most plants, algae, and cyanobacteria. Its name is derived from the Greekχλωρός (chloros "green") and φύλλον (phyllon "leaf").

  31. Table sugar is • Fructose • Monosaccharide • Sucrose • Maltose

  32. Sucrose

  33. Biochemists regard sugars as relatively simple carbohydrates. Sugars include monosaccharides, disaccharides, trisaccharides and the oligosaccharides - containing 1, 2, 3, and 4 or more monosaccharide units respectively.

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

  35. 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

  36. 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

  37. 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

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

  39. Set up Experiment

  40. 5 minutes

  41. 10 minutes gases cause balloon to fly off flask

  42. After 60 minutes, gases still present

  43. 24 Hours Later

  44. YEAST (fungi kingdom) • 200 ML H2O+ 1 TABLESPOON YEAST • 200 ML H2O+ 1 TEASPOON SUGAR+ YEAST • 200 ML H20+ 1 TEASPOON SUGAR= ½ TEASPOON SALT

  45. Set up

  46. 20 minutes

  47. 45 minutes

  48. 1 hour

  49. 2 hours