Sarah Reeves Young Utah State Office of Education Science Specialist

Sarah Reeves Young

Utah State Office of Education

Science Specialist

Albert Einstein Distinguished

Educator Fellow

Salt Lake City, UT

Agenda• Utilizing Food in your Classroom• SAFETY 101• Quick Food Based Activities to Show

General Science Approaches• Popcorn Lab and CORE connections

Sarah Reeves Youngsarah.young@schools.utah.gov

Benefits of Food in the Classroom

• Creates a context for student learning

• Promotes curiosity and innovation• Improves lab techniques such as

procedure review and measuring precision with investment in final product

• Learning that translates from the classroom to the homeSarah Reeves Young

sarah.young@schools.utah.gov

Food in the classroom?• SAFETY IS NUMBER ONE!

Sarah Reeves Youngsarah.young@schools.utah.gov

Science is really the study of what’s around you!

• “It’s Getting Hot in Here…”– Hershey Kisses and Thermal Energy

Transfer– Is heat going in or cold going out? What

do you think and WHY do you think that in 1,2,3?

–What is causing the variation in melting time? Ideas?

Sarah Reeves Youngsarah.young@schools.utah.gov

There is even STEM in food…• Popcorn Lab– SCIENCE: Mass vs. Volume– TECHNOLOGY: Microwave technology– ENGINEERING: Reverse Engineering a

Microwavable Popcorn Bag–MATH: Solving for Equilibrium

• PLUS, everyone loves a good movie snack!

Sarah Reeves Youngsarah.young@schools.utah.gov

Chapter 2 – Exploding Corn• Too much energy.. And then you

explode. • When was the last time you ate

popcorn?• Focus is physical science, looking at

mass, volume, and conservation of mass and energy

• Includes math in data analysis, and compare contrast skills with a Venn diagram

Sarah Reeves Youngsarah.young@schools.utah.gov

• Safety Highlights:– Bunsen Burners… OR Hot plates– Foil can pop off Erlenmeyer Flasks, so

goggles are a must!– Sterilized Workspace for potential spills

when transferring the popped corn– Broken glass can occur so safe disposal

container is another good “plan ahead” step in preparation

Sarah Reeves Youngsarah.young@schools.utah.gov

Chapter 2 – Exploding Corn

• Questions?• Comments?

Sarah Reeves Youngsarah.young@schools.utah.gov

Chapter 2 – Exploding Corn

Best piece of advice for Gourmet LABS…

“ABC”ALWAYS BE CLEANING

Sarah Reeves Youngsarah.young@schools.utah.gov

More labs to follow this up• Experiment 3 – Melting Apples for Phase Change

with Temperature• Experiment 6 – Acidic Milk for pH changes in

making cheese• Experiment 10 – The density of a cinnamon roll,

yeast and the role of a control• From Milk to Cheese • Seed to Shelf• There are lots of options in content and

presentation to help you meet the needs of your class

Sarah Reeves Youngsarah.young@schools.utah.gov

Questions?

Thank you!Please feel free to contact me,

to ask about the activities presented, other labs from

the book, or science education.

sarah.young@schools.utah.govSarah Reeves Youngsarah.young@schools.utah.gov