Viscosity & Molecular Gastronomy: The Diet Milkshake Investigation

Viscosity & Molecular Gastronomy: The Diet Milkshake Investigation
Viscosity & Molecular Gastronomy: The Diet Milkshake Investigation
Viscosity & Molecular Gastronomy: The Diet Milkshake Investigation
Viscosity & Molecular Gastronomy: The Diet Milkshake Investigation
Viscosity & Molecular Gastronomy: The Diet Milkshake Investigation
Viscosity & Molecular Gastronomy: The Diet Milkshake Investigation
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1 MB|16 pages
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Product Description
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

Also related to this product: "Honey, Slow Down" Viscosity Lesson and Lab.
Total Pages
16 pages
Answer Key
N/A
Teaching Duration
N/A
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