REAL Science Odyssey Biology 2 Teacher Guide ... - Pandia Press

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Biology Level 2 Teacher Guide
Math This Week
Food Canning
1. Measuring volume.
2. Diving into parts.
involving peanut buer, and the second was an E. coli scare affecng spinach. Both
of these events resulted in illnesses caused by unicellular prokaryoc pathogens. It
is important to include a food safety lab in this course, and apropos when teaching
prokaryotes. I want students to understand the potenal devastaon something
microscopic can cause if we aren’t careful with the food we eat.
Most people take it for granted that the food we eat is safe. Canning is an
important method of preserving food. In this lab, students will learn how food
is canned and how harmful pathogens in food are killed. They will also learn the
interesng history of canning. The process of canning food was invented so that
Napoleon could beer feed his troops during warme.
Students will make applesauce in this lab. They will divide it into four parts, one
part is to be eaten right away, but one part will be le sing out. This part will go
bad because it is not processed. It should NOT be eaten and will be thrown away.
You will know when it has spoiled. The other two parts will be processed. One of
these will be eaten in two weeks, the other in two months. The canned applesauce
would be good for longer than that, but there needs to be an end date for this
experiment.
Usually when a person cans food, they can a larger quanty than that canned
for this experiment. The amount to be canned is kept small for those students and
teachers who do not want to peel a bushel of apples. If you want to increase the
amount, just be consistent with the amounts of the ingredients.
Lab Sheet Suggested Answers
If old rong apples were used . . . Rong is caused by bacteria and other
microorganisms. The more bacteria on the fruit, the harder it is to get rid of. The
whole point is to eat non-roen food.
If bruises were not cut from the apples . . . Bruised apples are damaged. Bruised
sites can have small tears in them, which increases the threat that bacteria might
have goen inside.
If the jars, rims, and lids were not clean . . . You are cleaning away things that
might spoil your food and make it unsafe to eat.
If the seal between the jar and rim was not ght . . . Microorganisms can get
into the jars and spoil the food.
If the applesauce was not cooked as long as it should have been . . . You might
not have killed all the microorganisms.
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