Pancakes and Acid?!
Food Science. This is my new adventure! I co-teach this science credit course with the Chemistry teacher! For each unit, he presents an topic we need to cover the sciences standers on, and I create a food lab to go along with it. In the case of acids and bases - Pancakes! Here is his presentation
I had our little scientists put on their aprons and create 2 batches of pancakes, one with the traditional vinegar-milk souring process, and one with just milk. Recipe
They of course made predictions ahead of time, we discussed convince, and the sciences of soured milk (the acids/bases part) and for the most part they were correct, but still pleasantly surprised with the results. Here is the worksheet they filled out: Pancake Questions
Not strange at all that hungry high school kids ate both batches anyhow!
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| The Good - with Acid |
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| The not so good - without Acid |
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ReplyDeleteMy students complete a similar lab all about the chemical reactions of acids in food. During the unit students are learning about the different types of leavening agents including chemical, physical, and biological. During the chemical leavening section we discuss the difference between baking soda and baking powder. Students compare the two and how baking powder is simply baking soda that already contains a base. For baking soda you have to add the base yourself. During their lab they make both pancakes and waffles. The waffle recipe uses baking powder, which means they can use regular milk and they will rise. The pancake recipe uses baking soda, which means they have to use buttermilk, as it is acidic. Students are not told which ingredients are acidic and have to create a venn diagram and write a reflection to explain their findings. It is great to see how we are all teaching the same thing in different ways!
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