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
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Age Range: Ages 6 - 11
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Resource Types:
-
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
- Cells
- Physical Sciences
- Heat and Thermodynamics
- Heat and Temperature
- Heat and Thermodynamics
- The Nature of Science
- The Scientific Process
- Conducting Investigations
- Gathering Data
- Formulating Explanations
- Communicating Results
- The Scientific Process
Audience
To use this activity learners need to
- see
- see color
- read
- smell
- touch
Learning styles supported
- Involves hands-on or lab activities
Other
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