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Investigating Fat in Butter Making: The Science of Churning Butter

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29 MB|19 pages
Product Description
Investigate emulsions in this hands on activity geared for 2nd-5th grade. Correlates to the *Next Generation Science Standards 2nd grade Structures and Functions of Matter and 2nd-5th grade Science and Engineering Practices. Students will follow the scientific method to answer the question:

Does the amount of fat in cream affect the thickness of butter?

Students will
*Brainstorm what they know about butter.
*Write and state if they supported their hypothesis.
*Record and rank detailed observations.
*Create a bar graph.
*Summarize data and make a conclusion.
*Explain the steps in making butter.

Included in 20 page digital download
*Correlation to the *Next Generation Science Standards 2nd Grade
*Background information with teacher tips
*7 Page investigation journal differentiated with two different data table and conclusion pages to choose from depending on grade level.
*Assessment Questions
*Answer Key
*Scoring Rubric

Supplies per group
Heavy Whipping Cream
Half and Half Cream
Fat-Free Half and Half Cream
3 clean marbles
3 baby soda bottle test tubes or 6oz. baby bottles
Plastic Knife or popsicle stick
Graduated Cylinder
3 small bowls

Teachers will love its' ease of use, simple materials, and watching the kids get excited about science. Students will enjoy uncovering how easy it is to make butter. Great for homeschooling, science fair, Thanksgiving fun, and hands on science. This is a great addition as a STEM activity. Take it further and explore jobs in the dairy industry.

Thank you for reviewing my journal.

Yours in Science,

Kimberly Scott

ButterBasics by KimberlyScott is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.
Total Pages
Answer Key
Included with rubric
Teaching Duration
90 minutes
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