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 Templetonhttp://moodle.cksd.wednet.edu/ 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

10. Correct Answer Ethyl Alcohol C 2 H 5 OH 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.alcoholic beveragesNeolithic

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

12. (Na 3 HCO 3 CO 3 ·2H 2 O),

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.Nicolas Leblanccarbon 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.conjugated double bonds antioxidantvitamin A

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

18. 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= Saccharomyces cerevisiae Saccharomyces cerevisiae

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

29. 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

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.stevespanglerscien ce.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 CookedHard 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".acidsmeans Bases taste bitter.

51. [H + ]pHExample Acids 1 X 10 0 0HCl 1 x 10 -1 1Stomach acid 1 x 10 -2 2Lemon juice 1 x 10 -3 3Vinegar 1 x 10 -4 4Soda 1 x 10 -5 5Rainwater 1 x 10 -6 6Milk Neutral1 x 10 -7 7Pure water Bases 1 x 10 -8 8Egg whites 1 x 10 -9 9Baking soda 1 x 10 -10 10Tums ® antacid 1 x 10 -11 11Ammonia 1 x 10 -12 12Mineral lime - Ca(OH) 2 1 x 10 -13 13Drano ® 1 x 10 -14 14NaOH

52. NAMES TO KNOW Here are a couple of definitions you should know: Acid: A solution that has an excess of H+ ions. It comes from the Latin word acidus that means "sharp" or "sour". Base: A solution that has an excess of OH- ions. Another word for base is alkali. Aqueous: A solution that is mainly water. Think about the word aquarium. AQUA means water.

53. Rubber Eggs?? Effect of acid on calcium carbonate? Hypothesize what will happe. Hard cook an egg. Place egg in a jar of vinegar. Lids help keep the room less odiferous. Observe what reaction happens when the egg is placed in the vinegar. Leave the egg for 3 days. Remove the egg and rinse. Results ?

54. Hard cooked egg in vinegar

55. Carbohydrates

56. Fats & Adipose Cells

57. VITAMINS

58. PHYTONUTRIENTS