Sour Power

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Description

In this weeklong activity, learners explore how the growth of additional bacteria after pasteurization is slowed in colder temperatures. Learners discover how non-refigerated milk sours and how the bacteria produce lactic acid, which causes the milk to curdle.

Quick Guide

  • Preparation Time: Under 5 minutes
  • Learning Time: 1 to 7 days
  • Estimated materials cost: $1 - $5 per group of students
  • Age Range: Ages 6 - 11
  • Language: English

Materials List (per group of students)

  • two clear plastic cups per group
  • pasteurized milk
  • refrigerator
Subjects

Informal Category

  • Food and Cooking

Subjects

  • Life Sciences
    • Cells
      • Cell Metabolism
    • Diversity of Life
      • Viruses and Bacteria
    • Human Body
      • Health and Nutrition
  • Physical Sciences
    • Heat and Thermodynamics
      • Heat and Temperature
  • The Nature of Science
    • The Scientific Process
      • Conducting Investigations
      • Gathering Data
      • Formulating Explanations
      • Communicating Results
Audience

To use this activity learners need to

  • see
  • see color
  • read
  • smell
  • touch

Learning styles supported

  • Involves hands-on or lab activities
Other

This resource is part of

By

Discovery Education

Rights

All Rights Reserved, Discovery Education, ©2012

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