PATHWAY BASED ON SCIENTIFIC CONCEPTS
Carbon dioxide (CO2): a friend or an enemy?
Introducing the concepts of: carbon dioxide, gas emission, fermentation
Developing understanding of food processing involving CO2 (yeast fermentation and producing bubbles in drinks)
Strengthening the curiosity and engagement in science
Intended Learning Outcomes
The child will be able to:
- explain the CO2 function in baking cakes;
- explain how the bubbles in sparkling drinks are produced;
- recognize the explosive nature of CO2;
- name the kitchen ingredients which can be used to run the experiment with CO2
The structure of the learning pathway
Introducing the concept of carbon dioxide as a gas – observing the process of CO2 emission and the consequences
- Baking soda and vinegar – or other „kitchen explosions” (e.g. Coca-cola and Alka seltzer)
Exploring the possibilities of using CO2 qualities in the kitchen – usefulness of carbon dioxide in producing a lemonade and yeast fermentation.
Observing the consequences of CO2 emission for the meals’ taste and appearance.
- Fizzy lemonade with baking soda – explaining the process of producing bubbles in sparkling/ fizzy drinks
- How does yeast work? The science behind the yeast: observing the function of CO2 in the process of baking cakes/ breads or (according to teacher’s choice) Using a zip bag to make bread
- Why is honeycomb full of bubbles
Summary – Carbon dioxide – useful or danger?
- Homemade Lava Lamp with Alka Selzer
- How to blow the balloon with yeast – investigating the qualities of yeast
Initial -Explaining the concept of „gas” – activating the commonsense knowledge: What states of matter do we know? What is gas? Where can we find (observe) gas? What kinds of gases do you know?
Ongoing – described in every resource
Drawing the mind-map: What have we learnt about carbon dioxide (CO2)?
Voting for the most interesting/exciting experiment.