In this lesson, we will introduce two of the most important energy sources from foods: starches and fats. In this lesson, we will explore the topic by introducing each substance separately but comparatively. We will do a series of experiments on both substances to understand the underlying chemistries.
0 Comments
In this lesson, we will introduce the students to the idea of protein and the state of denaturation. We will teach the students the key building blocks of proteins, amino acids, and how the bond between the amino acids can change in the presence of acids or heat. The key experiments are: 1. Milk with vinegar 2. Milk with salt We will then observe the changes in the milk after we mix the materials.
In today's lesson, we will try to explain the idea of the basic forms of lives - cells and DNA. We will try to extract DNA from Strawberry and Cheek cells. The major portion of this lesson is composed of two major activities: 1. The extraction of strawberry DNA; 2. A demo of a large sample of DNA.
Today, we will explore the mystery of magic milk. How can milk be so colorful, and what is the principle behind this exploding formation of colors? The key principle behind this lesson is surface tensions of different liquids, which will be introduced to the students by the end of the lesson. In this lesson, we will first create our own magic milk with food coloring and soap. Then, we will do experiments on types of milk, water and switching food coloring with pepper to see the difference of different formations.
In this lesson, we will introduce the students to the basic ideas of freezing and melting through ice cream. The key point today is to show the big picture on states of matter and the transformation between each of them. To explore the idea thoroughly, we will start with a work sheet on matter changing. Then, to enhance the impression of the students, we will have a demo of the effects of salts on ice melting. Lastly, we will wrap up the course by teaching the students how to make ice cream.
In this lesson, we will introduce the students to the ideas and relationships between the tastes and smells we experience while eating food. The important points of the class are to introduce the students to how we experience food: does the smell of the food influence how we taste it, what is necessary for tasting foods? To further explore the topic, we will have two major parts: A. Tastes: 1. Group discussion on how we can tell the flavor of food; 2. Do we need Saliva to taste food? 3. Can we tell apples from tomato without smelling them? B. Smells: 1. Tell the difference between lemon and orange with smelling them only; 2. Distinguish mint from caraway seed by only smelling them.
In this lesson, we will introduce the students to the basic ideas of Acids and Bases. There are 3 take-away points of this lesson: 1. Food, along with many other things (Basically everything), can be categorized as either Acidic or Basic; 2. Sour things are acidic (but necessarily the other way around); 3. Acidic and Basic things are opposites and create chemical reactions. To further explore the topic, we will have 2 major discussions: 1. Acids: Students will taste various drinks and identify them as acid or not. 2. Acids and Bases: Students will perform various experiments by mixing acids and bases together.
In this lesson, we will explore all of the colors we can find in food. To get started, we will first demonstrate how food coloring can be mixed into water. Then, we will introduce the topic with 2 activities:
|