PATHWAY BASED ON SCIENTIFIC CONCEPTS
Carbon dioxide (CO2): a friend or an enemy?
Goals:
- 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
Stage I
Introducing the concept of carbon dioxide as a gas – observing the process of CO2 emission and the consequences
Stage II
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
Stage III
Summary – Carbon dioxide – useful or danger?
- Homemade Lava Lamp with Alka Selzer
- How to blow the balloon with yeast – investigating the qualities of yeast
Assessment
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
Final assessment
Drawing the mind-map: What have we learnt about carbon dioxide (CO2)?
Voting for the most interesting/exciting experiment.