Curated OER
Food Safety Lab
Learners determine the optimal living conditions for yeast and apply these results to microbes in food. In this microbiology lab lesson, students observe the reaction of yeast to elevated temperatures. They relate these results to safe...
Curated OER
Food Safety Lab
Students use the scientific method to investigate the role of temperature in microbial growth. In this food preservation lesson plan, students set up an experiment with fruit in room temperature and in a refrigerator. They record the...
Curated OER
Educate Yourself About Food Borne Illness
Students explore the rules to food safety and how to keep foods from growing bacteria. In this food illness instructional activity students view a demonstration about bacteria complete a food safety test online.
Curated OER
Food Safety Lab-Part 3 Cross Contamination andHygiene
Students observe the effect of croos contamination as they inoculate orange juice with penicillin mold from the refrigeration lab and active yeast solution from the sterilization lab. They experience a simulation of passing bacteria...
Curated OER
Genetically Modified Food (GMF)
Explore genetically modified foods through various experiments. In this biology lesson, students discuss the safety issues related to GMF's. They conduct a PCR analysis to identify the presence of genetic modification.
Curated OER
Food Energy
Students compare the energy value of traditional foods eaten by indigenous people with those of modern commercial foods. They use a calorimeter to measure and calculate the amount of stored energy in various food types, and identify the...
Curated OER
Food Safety and Quality Assurance
Students identify and interpret how milk is processed and learn important concepts in food safety and quality assurance. They identify how milk is processed, the importance of food safety, and the quality assurance process. Students also...
Curated OER
What Is Special About Polyethylene Food Storage Bags?
Young scholars participate in an investigation in which they compare a polyethylene bag designed for recycling or disposal with a polyethylene food storage bag. Students use hexane to determine the differences between the low density...
Curated OER
Providing Safe Food to the Consumer
Students identify safe practices that must be followed to assure the food chain from the farm or ranch to dinner table is providing safe and quality food for the consumer. Students visit websites to examine numbers of food borne...
Cornell University
Discovering Enzymes
Explore the function of enzymes through a series of lab investigations. Learners use household enzymes such as hydrogen peroxide to model the role of enzymes. The enzymes break down proteins with and without a catalyst.
Curated OER
Manufacture of Cheese
Pupils examine the steps and safety procedures in the cheese making process. They make and taste a variety of cheeses comparing their properties.
Curated OER
How Many Bacteria on Your Food?
Pupils discuss and conduct a food safety experiment which looks at bacteria and food poisoning. They swab the other area of some food and grow bacteria in an agar plate.
University of Georgia
Heating and Cooling of Land Forms
Compare heating and cooling rates of different land forms. A lab activity has groups collect data on the rate of heating and cooling of soil, grass, saltwater, fresh water, and sand. An analysis of the rates shows how the different land...
Curated OER
Identifying Food Nutrients
Students pretend they are a food-quality tester. They develop a kit to test food for sugars, starches, proteins and lipids. They answer questions to complete the instructional activity.
Curated OER
Measuring Calories in Food
Students measure the amount of calories in food. In this food energy lesson, students discuss what a calorie is, how our bodies use a calorie, and how many we need. Then, students use a calorimeter to calculate the amount of energy in a...
Curated OER
Bacteria's Role in Food
Young scholars grow bacteria cultures on agar in petri dishes and do a plate count. They participate in a yogurt making lab to see how bacteria produce lactic acid. They prepare a recipe and identify fungi, fermentation and the role of...
Cornell University
The Science of Snowflakes
Who can grow the best crystals? Challenge class members to develop strategies for enhancing growth in the crystals. Through a lab investigation, learners study the properties of crystals and test the effectiveness of different growth...
Curated OER
Food Pyramid Lab
Third graders complete a lab to review the Food Guide Pyramid and prepare a food item using all of the food groups.
Curated OER
Burning Snacks in Chem Lab
Learners determine the energy content of various snack foods. They measure the temperature changes in various snack foods as the foods are burned in order to determine the foods' energy content. Students create graphs and data tables of...
Curated OER
Helpful Microorganisms
Students study how some microorganisms are helpful and practical in foods. They work with microorganism in a number of food, such as yeast in bread and yogurt.
University of Georgia
Density and Texture of Soil
All soil is not created equal! A lab activity asks learners to collect and analyze soil. Specific calculations determine the amount of sand, silt, and clay in a sample and allow individuals to identify the soil texture.
Curated OER
Applied Science - Science and Math Lab
Although it was written to use in a science class, this measurement instructional activity is adaptable to Common Core standards in math for measurement and data. Youngsters are introduced to two types of measurement systems. They use...
Curated OER
Soil Nutrients - Phosphorus Lab Lesson Plan
Learners list sources of phosphorus in soil. They explain how phosphorus is removed from the soil and used by plants. Students list the symptoms of insufficient or excess phosphorus. Learners perform experiments to examine the effect of...
Curated OER
Semipermeable Membranes and Bioaccumulation
Beginning biologists place a drop of food coloring into water of differing temperatures to observe the effect on the diffusion rate. They remove the shells from raw eggs and then experiment with osmosis over the remaining membranes....