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Project Day 9/15

Project Day 9/15. Workshop Goals. Provide Adult-level Content & Hands-On Experiences Provide Standards-based Activities to Support Content Provide Opportunity for Teachers to Refine Their Lessons and Schedule Lesson Studies Incorporate SDAIE/EL Strategies When Possible

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Project Day 9/15

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  1. Project Day 9/15

  2. Workshop Goals • Provide Adult-level Content & Hands-On Experiences • Provide Standards-based Activities to Support Content • Provide Opportunity for Teachers to Refine Their Lessons and Schedule Lesson Studies • Incorporate SDAIE/EL Strategies When Possible • Promote Scientific Inquiry

  3. Workshop Agenda • 8:30-10:15 - Content • 10:15-10:30 – Break • 10:30-12:00 - Evolution • 12:00-1:00 - Lunch • 1:00-2:15 – Cellular Respiration Activity • 2:15-2:45 - Cellular Respiration Content Debrief • 2:45-3:00 - Student Pretests/Units Paperwork • 3:00-4:00 - Lesson Study Planning

  4. Project Wiki

  5. Science ContentDr. Michael Fleming

  6. Bread that breaths? How does cellular respiration affect the leavening of bread?

  7. Bread is a central part of life

  8. The average American consumes on average _____ pounds of bread per year.A. 23B. 53C. 83

  9. B. 53

  10. There is a superstition that if you put a piece of bread in a baby cradle it will keep away _____.A. GhostsB. BugsC. Disease

  11. C. Disease

  12. THE TERM “PUMPERNICKEL” BREAD WAS COINED BY WHICH FAMOUS LEADER? STALINB. NAPOLEON C. HENRY VIII

  13. B. NAPOLEON

  14. Big Idea: Plants and animal cells break down sugar to obtain energy in a process called CELLULAR RESPIRATION, which results in the production of CO2.

  15. Nonna’s Bread • Light, light doughy • Tweaked the standard recipe • Pinch of this… • Pinch of that…

  16. Think – Pair - Share If you’re making bread, why would you use yeast in the recipe?

  17. Cellular Respiration C6H12O6 + O2CO2 + H2O + ENERGY ATP Adenosine Triphosphate Carbon Dioxide Oxygen Glucose Water

  18. Pictorial Input The Yeast Cell • Vocabulary Words: • Cell Wall • Cell Membrane • Vacuole • Mitochondria • Daughter Cell • Cellulose • Nucleus • Bub Scar

  19. Many Products… • Alcohol • Beer & Ales • Rootbeer • Vegemite • Probiotics • Ethanol Fuel • …and baked goods, like BREAD!

  20. Focus Question: Which yeast recipe produces the most CO2 through cellular respiration? Which recipe is Nonna’s secret recipe?

  21. Kit Inventory • “Water” (Hydrogen Peroxide) • Quick-rise Yeast Packets • Sugar packets • Empty water bottles • Balloons • Blue tape • Graduated Cylinder

  22. General Plan Independent Variable? (What Ingredient are you changing in your recipe?) Dependent Variable? (What will you measure?) Controls? (What stays the same to make it fair?)

  23. Operational Plan What is your procedure for conducting your experiment?

  24. Tips • Add ingredients in order: • Water • Sugar • Yeast • Quickly and carefully place balloon on bottle • Swishing is ok…do it consistently • Keep sticky side of tape away from balloon

  25. Data What data will you need to collect in order to answer the focus questions? How can you organize this information?

  26. Claims and Evidence Which yeast recipe produces the most CO2 through cellular respiration? Write a claim that answers the focus questions. Support your claimwith specific evidence from your data.

  27. Conclusion If you want to maximize cellular respiration in yeast, be sure to…

  28. Reflection What is a future experiment you could do with yeast to learn more about cellular respiration?

  29. Background: Yeast and cellular respiration Yeast are tiny single-celled (unicellular) fungi. The organisms in the Kingdom Fungi are not capable of making their own food. Fungi, like any other organism, need food for energy. They rely on sugar found in their environment to provide them with this energy so that they can grow and reproduce. Yeast, like bacteria grow in or on their food source. They produce and release digestive proteins (enzymes) into their environment where the sugar molecules are found. Complex sugar molecules then break down into monosaccharides that can be absorbed by the yeast and used for food (energy). There are many species of yeast, and each has a particular food source. Certain yeast feed on a variety of natural sources of sugar such as fruits, nectar from plants, and molasses from the plant crop called sorghum. Others break down wood and corn stalks. In doing this, a compound called ethanol is produced. This compound can be used in our cars like gasoline. Another species break down sugar from grain into alcohol. Others break down fruits into wine, which is another type of alcohol. Bread recipes rely on yeast to break down sugar in flour.

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