Virtual Labs: Adjusting pH of Food Lesson Plan
Grade Levels: 6-8, 9-12
NOTE TO EDUCATORS:
This lesson plan accompanies Virtual Labs: Adjusting pH of Food, which is adaptable for grades 6-12. This interactive lab familiarizes students with food science lab equipment and teaches standard techniques for sampling. The lab addresses theory and practice of adjusting pH, so learners have concepts and procedures when encountering them in a real lab.
Lesson Plan Common Core State Standards Alignments
Grade: 08
CCSS.ELA-Literacy.RI.8.7
Evaluate the advantages and disadvantages of using different mediums (e.g., print or digital text, video, multimedia) to present a particular topic or idea.
Grade: 11-12
CCSS.ELA-Literacy.RST.11-12.3
Follow precisely a complex multistep procedure when carrying out experiments, taking measurements, or performing technical tasks; analyze the specific results based on explanations in the text.
Grade: 11-12
CCSS.ELA-Literacy.RST.11-12.7
Integrate and evaluate multiple sources of information presented in diverse formats and media (e.g., quantitative data, video, multimedia) in order to address a question or solve a problem.
Grade: 06, 07, 08
CCSS.ELA-Literacy.RST.6-8.3
Follow precisely a multistep procedure when carrying out experiments, taking measurements, or performing technical tasks.
Grade: 06, 07, 08
CCSS.ELA-Literacy.RST.6-8.7
Integrate quantitative or technical information expressed in words in a text with a version of that information expressed visually (e.g., in a flowchart, diagram, model, graph, or table).
Grade: 06, 07, 08
CCSS.ELA-Literacy.RST.6-8.9
Compare and contrast the information gained from experiments, simulations, video, or multimedia sources with that gained from reading a text on the same topic.
Grade: 06
CCSS.ELA-Literacy.SL.6.2
Interpret information presented in diverse media and formats (e.g., visually, quantitatively, orally) and explain how it contributes to a topic, text, or issue under study.
Grade: 07
CCSS.ELA-Literacy.SL.7.2
Analyze the main ideas and supporting details presented in diverse media and formats (e.g., visually, quantitatively, orally) and explain how the ideas clarify a topic, text, or issue under study.
Lesson Plan Next Generation Science Standards Alignments
HS-PS1-3
Plan and conduct an investigation to gather evidence to compare the structure of substances at the bulk scale to infer the strength of electrical forces between particles.
MS-ETS1-1
Define the criteria and constraints of a design problem with sufficient precision to ensure a successful solution, taking into account relevant scientific principles and potential impacts on people and the natural environment that may limit possible solutions.
MS-ETS1-2
Evaluate competing design solutions using a systematic process to determine how well they meet the criteria and constraints of the problem.
MS-LS1-1
Conduct an investigation to provide evidence that living things are made of cells, either one cell or many different numbers and types of cells.
MS-LS1-5
Construct a scientific explanation based on evidence for how environmental and genetic factors influence the growth of organisms.
Students will:
- Use an online "virtual" laboratory to explore food science lab equipment.
- Identify standard techniques for sampling.
- Explain how adjusting a food's acidity can keep it safe.
Materials:
- Computers with internet access
- Interactive whiteboard
Preparation:
This lesson plan uses an interactive virtual lab called Adjusting the pH of Food. Through the virtual lab, students will explore proper sampling techniques and learn how adjusting a food’s acidity can keep it safe. The virtual lab also familiarizes students with food science lab equipment and teaches standard techniques for sampling. The interactive animation guides students through theory and practice of adjusting pH so they have familiarity with the equipment and procedures when encountered in a real lab.Lesson Procedure:
- Play the Acids and Bases or Food Safety movie for the class, depending on your learning objectives.
- Discuss how adding acidic ingredients affects food sources. Guide students to understand that doing so can protect food from dangerous toxins produced by organisms like C. botulinum, which is a common and harmless microbe in the environment but deadly when sealed with food in a jar.
- Project Virtual Labs: Adjusting pH of Food on a white board. Have student volunteers complete the first part of the interactive as you help them make connections to prior learning and learn how to utilize the interactive.
- Provide 10-15 minutes for students to complete the interactive on their own computer. Alternatively, you can have students work with a partner.
- If possible, allow students to conduct a similar chemistry investigation in the science lab.
