Probing Pancakes A lab activity by: Idil Abdulkadir Sarah Deluca Kathleen Lacelle Kamila Shakarchi...
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Transcript of Probing Pancakes A lab activity by: Idil Abdulkadir Sarah Deluca Kathleen Lacelle Kamila Shakarchi...
![Page 1: Probing Pancakes A lab activity by: Idil Abdulkadir Sarah Deluca Kathleen Lacelle Kamila Shakarchi Scott Webb.](https://reader035.fdocuments.in/reader035/viewer/2022062717/56649e625503460f94b5ddd7/html5/thumbnails/1.jpg)
Probing Pancakes
A lab activity by:Idil AbdulkadirSarah DelucaKathleen LacelleKamila ShakarchiScott Webb
![Page 2: Probing Pancakes A lab activity by: Idil Abdulkadir Sarah Deluca Kathleen Lacelle Kamila Shakarchi Scott Webb.](https://reader035.fdocuments.in/reader035/viewer/2022062717/56649e625503460f94b5ddd7/html5/thumbnails/2.jpg)
Background Information
• Grade: 10• Course: SNC2D
Academic Science• Unit: Chemical Reactions
• Timing: 30 min(5min setup, 5min prep, 10min cook time, 5min observations, 5min cleanup)
![Page 3: Probing Pancakes A lab activity by: Idil Abdulkadir Sarah Deluca Kathleen Lacelle Kamila Shakarchi Scott Webb.](https://reader035.fdocuments.in/reader035/viewer/2022062717/56649e625503460f94b5ddd7/html5/thumbnails/3.jpg)
Learning Objectives
• Prior knowledge• Physical and chemical changes• Properties of acids and bases• Proper method of writing chemical
formulae
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Requirements of Learners
• Setup equipment.• Mix batter.• Cook pancakes.• Clean up work area.• Observe “fluffiness” of pancakes.• Observe “taste” of pancakes.• Understand chemical reaction.• Explain observations.
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Safety Issues
• Working with food.• Sanitary conditions are necessary.• Participants should wash their hands.• Chemical free environment is best.• Use school kitchen if possible.
• Working with high temperatures.• Procedures for the safe use of hot plates
must be explained.• First aid kit with burn treatments should
be available.
![Page 6: Probing Pancakes A lab activity by: Idil Abdulkadir Sarah Deluca Kathleen Lacelle Kamila Shakarchi Scott Webb.](https://reader035.fdocuments.in/reader035/viewer/2022062717/56649e625503460f94b5ddd7/html5/thumbnails/6.jpg)
Other Management Concerns
• Students should ensure that the work area remains clean and tidy.
• If groups are too large, the activity may lead to disruptions.
• Timing and management of transitions is essential.
![Page 7: Probing Pancakes A lab activity by: Idil Abdulkadir Sarah Deluca Kathleen Lacelle Kamila Shakarchi Scott Webb.](https://reader035.fdocuments.in/reader035/viewer/2022062717/56649e625503460f94b5ddd7/html5/thumbnails/7.jpg)
Equipment
• 1 Hot plate / station• 1 Frying pan (non-stick) / station• 1 Flipper (spatula) / station• 1 Brush / station• 1 Whisk / station• 1 Mixing bowl / station• 2 Paper plates / station• Plastic wrap• Plastic utensils• Measuring spoons
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Materials• Cooking oil to apply to the frying pan• Dry pancake ingredients
o 120 mL flouro 2.5 mL salto 15 mL sugar
• x ml baking soda (x = 0, 2.5, 5, 7.5 mL)• Wet pancake ingredients
o 1/2 eggo 150 mL buttermilko 30 mL cooking oil
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Demonstration and Procedure
• Use of hot plate.• Safety concerns.• Mixing the batter.• Overview how to tell “doneness”.
• Procedure shown on handout.
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General Observations
• Procedure• Share pancakes between groups
• Expectations• Pancakes will have varying degrees
of “fluffiness”.• Some pancakes may taste bitter.• Some pancakes may taste sour.
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Accommodations for ESL and Special Ed. Learners
• Large, clear labels on measuring cups and spoons.
• Images to accompany measurements on procedure sheet.
• Grouping ESL and Special Ed. Learners with stronger students.
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Student Handouts
• Available as a separate document.
Evaluation
• Rubric provided with the handout.
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Follow-up to cement learning
• Take up the pre-lab and analysis questions.
• Discuss the effects of CO2 gas.• Discuss alternate recipes and their
chemical reactions:• Baking powder versus baking soda.• Buttermilk versus regular milk.