Sarah Reeves Young Utah State Office of Education Science Specialist Albert Einstein Distinguished Educator Fellow Salt Lake City, UT

Agenda Utilizing Food in your Classroom SAFETY 101 Quick Food Based Activities to Show General Science Approaches Popcorn Lab and CORE connections Sarah Reeves Young

Benefits of Food in the Classroom Creates a context for student learning Promotes curiosity and innovation Improves lab techniques such as procedure review and measuring precision with investment in final product Learning that translates from the classroom to the home Sarah Reeves Young

Food in the classroom? SAFETY IS NUMBER ONE! Sarah Reeves Young

Science is really the study of what’s around you! “It’s Getting Hot in Here…” –Hershey Kisses and Thermal Energy Transfer –Is heat going in or cold going out? What do you think and WHY do you think that in 1,2,3? –What is causing the variation in melting time? Ideas? Sarah Reeves Young

There is even STEM in food… Popcorn Lab –SCIENCE: Mass vs. Volume –TECHNOLOGY: Microwave technology –ENGINEERING: Reverse Engineering a Microwavable Popcorn Bag –MATH: Solving for Equilibrium PLUS, everyone loves a good movie snack! Sarah Reeves Young

Chapter 2 – Exploding Corn Too much energy.. And then you explode. When was the last time you ate popcorn? Focus is physical science, looking at mass, volume, and conservation of mass and energy Includes math in data analysis, and compare contrast skills with a Venn diagram Sarah Reeves Young

Safety Highlights: –Bunsen Burners… OR Hot plates –Foil can pop off Erlenmeyer Flasks, so goggles are a must! –Sterilized Workspace for potential spills when transferring the popped corn –Broken glass can occur so safe disposal container is another good “plan ahead” step in preparation Sarah Reeves Young Chapter 2 – Exploding Corn

Questions? Comments? Sarah Reeves Young Chapter 2 – Exploding Corn

Best piece of advice for Gourmet LABS… “ABC” ALWAYS BE CLEANING Sarah Reeves Young

More labs to follow this up Experiment 3 – Melting Apples for Phase Change with Temperature Experiment 6 – Acidic Milk for pH changes in making cheese Experiment 10 – The density of a cinnamon roll, yeast and the role of a control From Milk to Cheese Seed to Shelf There are lots of options in content and presentation to help you meet the needs of your class Sarah Reeves Young

Questions? Thank you! Please feel free to contact me, to ask about the activities presented, other labs from the book, or science education. Sarah Reeves Young