1. Biology Do Now
1) Why don’t plants live at the bottom of the ocean?
2) What is the name of the sugar-producing chemical reaction that occurs around hydrothermal vents at the bottom of the ocean?
3) What type of organism is able to use hydrogen sulfide to make sugars?
4) What are the reactants in chemosynthesis?
5) What are the products in chemosynthesis?

2. Biology Do Now Key
1) Why don’t plants live at the bottom of the ocean? Sunlight cannot reach the bottom of the oceans so plants cannot live down there.
2) What is the name of the sugar-producing chemical reaction that occurs around hydrothermal vents at the bottom of the ocean? chemosynthesis
3) What type of organism is able to use hydrogen sulfide to make sugars? bacteria
4) What are the reactants in chemosynthesis? Carbon dioxide, water and hydrogen sulfide
5) What are the products in chemosynthesis? Sugars and sulfur compounds

3. Announcement/Reminders
3rd quarter grading window opened TODAY & will close on Tuesday, 4/9/19.

4. Objective
Students will know how respiration occur in the presence or absence of oxygen and chemosynthesis by taking notes and answering concept check questions.
Students will make two foods that are produced by lactic fermentation.

5. Pre-Lab Questions – Pickles & Yogurt Lab
BEFORE, you perform the labs, answer each question.
1) Why do you think people fermented cucumbers and milk?
2) What type of fermentation do you predict the cucumbers and milk will do? Alcoholic or Lactic Acid?
3) What type of organism do you think will do the fermenting?
4) How many ATP molecules does fermentation make?

6. Measuring Ingredients 101 – The Basics
Measuring equipment
Liquid Measuring Dry Measuring Measuring Spoons
Cups Cups

7. Dry Measuring Cups are used to measure dry, moist and solid ingredients
Flour sugar
Peanut butter Chocolate chips

8. There are four sizes of dry measuring cups: 1 cup, ½ cup, 1/3 cup and ¼ cup
You often need to combine several cups to measure amounts such as ¾ cup (1/2 cup and ¼ cup)
The size of the cup is on the handle.

9. Measuring Dry Ingredients
Always use dry nested measuring cups to measure dry ingredients such as flour and sugar.

10. Measuring spoons are used to measure small amounts of any type of ingredient.

11. There are four sizes of measuring spoons: 1 tablespoon, ½ tablespoon
1 teaspoon
½ teaspoon
¼ teaspoon & 1/8 teaspoon
The size of the spoon is on the handle.
Combine spoons when needed.

12. PLEASE READ THE PICKLE RECIPE!!!

13. Foods made from fermentation –
Pickles
Yogurt
Today, you will make dill pickles by following a simple recipe.
Each group of 3-4 students will receive 1 cucumber (ONLY). You may cut the cucumber however you want, but sliced cucumbers work the best.
All of the pickle ingredients will be placed into a ziploc bag and incubated (on the top shelf) in the warm incubator oven overnight.
Today, you will make plain yogurt by:
Heating up milk to scald
Letting the milk cool to lukewarm
Adding a tsp of live yogurt bacterial cultures
Pouring the mixture into small dixie cups halfway and incubate them overnight.

14. Wear gloves (You will be working with garlic which will make your hands stink.)
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15. Rinse the cucumber
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16. CAREFULLY, slice the cucumber
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17. Label your sandwich bag and place your sliced cucumbers into the sandwich bag
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18. Add water (read the recipe for the correct amount)
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19. Add vinegar (read the recipe for the correct amount)
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20. Add salt (read the recipe for the correct amount)
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21. Add sugar, if desired (read the recipe for the correct amount)
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22. Add chopped dill, if you want your pickles to taste like dill pickles (read the recipe for the correct amount).
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23. Add chopped garlic, if desired
Add chopped garlic, if desired. It will make your pickles to taste garlicky (read the recipe for the correct amount).
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24. Add pickling spice (read the recipe for the correct amount)
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25. Zip up & “BURP” your sandwich bag
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26. Mix, mix, mix
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27. Place your sandwich bag into the warm incubator oven.
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28. Post-Lab Questions – Pickles & Yogurt Lab
Now that you have performed the labs, answer each question.
1) Write 3 observations for the pickles.
2) Write 3 observation for the yogurt-milk mixture.
3)Why do you think both foods have to be placed in a warm incubator oven instead of sitting out on a counter?
4) Explain why pickles and yogurt last longer in a refrigerator than cucumbers and milk.

29. Extend/Evaluation
Students write an approximately one-page position essay in response to the statement, “Chemosynthesis could be the power source of the future because…”.
Rubric for your 1 page essay:
5 paragraphs – 100%
At least 15 sentences
4 paragraphs – 80%
At least 12 sentences
3 paragraphs – 60%
At least 9 sentences
<3 paragraphs – 40%