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...

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...

Students explore the organisms that live on counters or surfaces in the classroom. In this mold experiment, students observe mold in different conditons.  Students record their observations on a worksheet. Students understand how mold...

Students analyze the nutritional content of different cereals. In this health science activity, students apply their knowledge about nutrition to create a healthy granola cereal. They design a package and market their product.

How long do fresh foods last in space at the International Space Station? Which foods perish quicker than others? How can astronauts preserve their foods to make them last longer in space? Young scientists test the rates at which some...

In this fermentation activity, students conduct an experiment to illustrate how the yeast fermentation process is used to produce carbonation. This activity has 5 short answer questions.

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.

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