Viscosity & Molecular Gastronomy SuperBundle Unit

Viscosity & Molecular Gastronomy SuperBundle Unit
Viscosity & Molecular Gastronomy SuperBundle Unit
Viscosity & Molecular Gastronomy SuperBundle Unit
Viscosity & Molecular Gastronomy SuperBundle Unit
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2 MB|40 pages
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Product Description
The Super Bundle is both "Honey, Slow Down" & "Molecular Gastronomy: Xanthan Gum & Diet Milkshake Lab" combined.

The individual product descriptions are below:

"Honey, Slow Down"

Viscosity is commonly referred to as the 'thickness' of a liquid. But why are some liquids thick while others are thin? Do your students know? In this lesson and lab, students will learn about the reasons for varying viscosity in liquids. They will design an experiment that investigates the relationship between viscosity of honey and temperature. Students must use their critical thinking skills to not only design the experiment but the method for data collection.

This lesson and lab is designed for High School or higher level Middle School students and should take anywhere from three to five 60 minute class periods.

Included in this product:

15 slide PowerPoint presentation on viscosity

8 page student lab investigation requiring students to:
-Complete a background reading and prelab questions
-Design a data collection method for viscosity
-Design an experiment to determine the relationship between temp & viscosity
-Construct a data table to collect quantitative data
-Two options for final products from students depending on their abilities.
Option 1: Students will write a formal lab conclusion
Option 2: Students will answer follow up questions


"Molecular Gastronomy: Xanthan Gum & Diet Milkshake"
Everyone loves a milkshake but not the fat and calories. With this two day lesson/lab, your students will learn how food scientists use natural thickeners(polysaccharides) to increase the viscosity of a liquid and make a fat free smoothie taste like a milkshake. Students will create several different samples diet smoothie using varying concentrations of xanthan gum. They will measure the viscosity of each sample, plot the data and perform taste tests to determine the preferential amount of xanthan gum.

Skills and concepts covered in this lab:
-Basic lab skills
-Designing data collection methods(IB standard)
-Collecting and analyzing data
-Working in a group/team
-Carbohydrates, colloids, starches, viscosity, bacteria

Included in this product:
-14 slide PowerPoint on xanthan gum, viscosity & carbohydrates.
-3 page student lab with background reading, data table and follow up questions.
-Teacher tips & frequently asked questions
Total Pages
40 pages
Answer Key
N/A
Teaching Duration
1 Week
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$6.50
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