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Spoiler Alert! (Mini-TLE)

How can the chemistry of food preservation help us eat well and live sustainably?

Colorful jars with fermented foods

Creative Artifact

Students will make a preserved food creation, and a “recipe page” including preparation and storage instructions alongside photographs.

Written Commentary

On the back of their recipe page, students will create an explanatory model of the chemical process by which their food is preserved, including illustrations showing how preservation is happening at the molecular level.

Exhibition

Students, staff, and community members will come together for a tasting day (or Preserved Food Fair), at which each student group will share a sample of their preserved food, their recipe and model, and ideas about how their creation connects to local sustainability issues.

Implementation Notes

Credit Eligibility

  • microscope icon

    Science

Prerequisites Needed

Knowledge of acid-base chemistry, KMT, and solutions chemistry are assumed.

Modular Suggestions

This mini-TLE is specially designed as an end-of-year supplement to the OpenSciEd Chemistry sequence but can be used in any Chemistry or Physical Science course.

TLE-Based Semester/Full-Year Course Suggestions

Coming soon!

Standards Addressed

The following standards are applied/reinforced:

  • HS-PS1-5: Apply scientific principles and evidence to provide an explanation about the effects of changing the temperature or concentration of the reacting particles on the rate at which a reaction occurs.
  • HS-PS1-2 Construct and revise an explanation for the outcome of a simple chemical reaction based on the outermost electron states of atoms, trends in the periodic table, and knowledge of the patterns of chemical properties.
  • HS-ETS1-1: Analyze a major global challenge to specify qualitative and quantitative criteria and constraints for solutions that account for societal needs and wants.
  • HS-PS1-11. (NY-specific) Plan and conduct an investigation to compare properties and behaviors of acids and bases.
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