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Good Chemistry Investigation

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215 views2 pages

Good Chemistry Investigation

Uploaded by

api-247663890
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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SCIENCE INVESTIGATIVE ACTIVITY

THE CHEMICAL REACTION MAKING YOGHURT ALIVE!!!


SUB STRAND: Chemistry Science Understanding: Chemical sciences
(in a biological system)
YEAR LEVEL: 9
CURRICULUM OUTCOMES:

ACSSU225: Chemical change involves substances reacting to form new substance.

ALTERNATIVE CONCEPTION:

Struggles with identifying the difference between and chemical change and a physical
change.
Yoghurt is not a living culture
Yoghurt comes from the supermarket
There is no science in food

INTRODUCTION

This investigation aims to show students that science is everywhere, even in our supermarkets!
Food science is an important industry. Students will gain an understanding into how different
bacteria can work together with some foods to make new foods, foods that they probably eat every
day!

Start by asking the students what they have in their lunch box today?
-Yoghurt? Cheese? Bread?
All of these foods have been produced with the help of BACTERIA!!!

What do students conjure up when you say the word BACTERIA??!?! Something disgusting?
Something that may cause you harm???

Ensure that it is highlighted that there are thousands of different types of bacteria that cause
chemical reactions in with food, there are many very dangerous bacteria out there!!! Some that can
be fatal if ingested by humans! Bacteria are also essential for our health and help digest the food
that we consume making the nutrients more readily available.

Our focus today is on how milk can be turned into yoghurt!

This investigation also aims to point out the difference between a chemical change and a physical
change. As it is sometimes difficult for students to understand the difference we will predict if the
fermentation of milk is chemical or physical. How can we prove that it is in fact a chemical change?

STUDENTS PREVIOUS KNOWLEDGE:

Has anyone seen yoghurt being made before? Do their parents make it at home?
Have they heard of the word probiotics?

QUESTIONING AND PREDICTING

When bacteria are added to milk is it a chemical reaction or a physical reaction?
Why does the consistency of milk turn from liquid to a thick and creamy?
Why do we have to heat the milk before we add the culture?

ACTIVITY
EQUIPMENT:






METHOD

1. Heat 1L of non homogenized milk on the stove. Using the thermometer, heat till milk reaches
90-95 C. Do not allow the milk to boil.
2. Leave the thermometer in the milk, Take off heat and allow to cool to approximately 32 C.
3. Once the milk has cooled, add cup of the plain store bought yoghurt and stir gently.
4. Pour mixture into plastic Easiyo container and screw lid on tight.
5. Follow instructions for the Easiyo to prepare incubator (add water boiled from kettle into
baffle)
6. Place Container into the Easiyo incubator, place lid on and leave incubator for 8-12 hours.

Stove top Kettle Saucepan
Thermometer Large Metal spoon Milk
Incubator Starter Culture Containers
PPE
PROCESSING AND ANALYSIS DATA AND INFORMATION

How can we prove that this was in fact a chemical change and not just a physical one?? Can we try
to reverse this change, separate the milk from the bacteria?


PROBLEM-SOLVING

Why does yoghurt have a sour taste? Where does it come from?
What are the bubbles that are on top of the set yoghurt?
Whats actually working in this system (bacteria, enzymes whats a catalyst?)

Notes
Bacteria contain enzymes, enzymes are proteins that enable a chemical reaction to occur
chemical reaction is conversion of lactose to lactic acid and coagulation of milk proteins.

Fermentation will produce alcohol alcohol is oxidised to carboxylic acid = sour taste.

Protein in yoghurt is mostly bacteria, most milk is 4% milk protein only


COMMUNICATING

Students are asked to present the chemical reaction that has occurred in an artist visual form on
large A3 posters that will be for display. Students are also asked to discover the name of the
mystery culture and investigate how fermentation has been used in the past 1000 years.

RISK ASSESSMENT:

There is a small level of risk involved in this investigation due to heating the milk.
Over all this investigation is low risk and will be carefully monitored and supervised.

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