Science: Comparing Beer and Bread

Scholars learn about kinetics and buffers as they use qualitative and quantitative methods to understand enzyme rates and buffer capacity. The application of Beer's Law and spectrophotometry solidifies pupils' knowledge in the first of...

Students produce bread by making a yeast dough.  In this exploratory lesson students explore, observe, analyze and evaluate their bread dough as they create it from scratch. 

What is the universal breakfast? The resource includes two activities, the first one observing oatmeal to understand the texture of the universe. Then, scholars measure raisin bread dough before and after it rises to represent the...

Information about digestion of various food components is given in this PowerPoint. The diets of herbivores and carnivores are compared, and there are many diagrams giving details of their digestive system specializations. The labelled...

The general characteristics of fungus types are presented here. Your class will love the pictures of the amazing features found on these strange living things. The internal and external structures and their functions are highlighted. By...

Fossils—not just intriguing, but helpful too! Scientists use the fossil record to support ideas throughout history. The video highlights some of the incorrect ideas that came from the fossil record. From cyclopes and griffins to...

The gourmands and foodies in your class will love this gastronomical video! Educational and entertaining, the video explains the natural and added microorganisms that occur with food production, including yeast in bread, carbonation in...

Students listen to an explanation of yeast cells and how they effect bread and beer. They discuss the ways alcohol affects the human body and participate in an indirect observation about cell respiration in yeast-molasses cultures.

People associate calories with food, but what is a calorie? Young scientists measure the number of calories in samples of food to better understand the concept. They test a variety of samples, take measurements, and compare their results...

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