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

Promote Scientific Inquiry

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

PROJECT WIKI

SCIENCE CONTENTD R . M I C H A E L F L E M I N G

BREAD THAT BREATHS?

How does cellular respiration affect the

leavening of bread?

BREAD IS A

CENTRAL PART OF

LIFE

THE AVERAGE AMERICAN CONSUMES

ON AVERAGE _____ POUNDS OF BREAD PER

YEAR.

A. 23B. 53C. 83

B. 53

THERE IS A SUPERSTITION THAT IF YOU PUT A PIECE

OF BREAD IN A BABY CRADLE IT WILL KEEP AWAY

_____.

A. GHOSTSB. BUGS

C. DISEASE

C. DISEASE

THE TERM “PUMPERNICKEL” BREAD WAS COINED BY

WHICH FAMOUS LEADER?

A. STALINB. NAPOLEON

C. HENRY VIII

B. NAPOLEON

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.

NONNA’S BREAD

• Light, light doughy

• Tweaked the standard recipe

• Pinch of this…Pinch of that…

Think – Pair - ShareIf you’re making bread,

why would you use yeast in the recipe?

CELLULAR RESPIRATION

C6H12O6 + O2 CO2 + H2O + ENERGY Carbon Dioxide

OxygenGlucose WaterATP

Adenosine Triphosphate

PICTORIAL INPUT

The Yeast CellVocabulary Words:• Cell Wall• Cell Membrane• Vacuole• Mitochondria

• Daughter Cell• Cellulose• Nucleus• Bub Scar

MANY PRODUCTS…• Alcohol

• Beer & Ales• Rootbeer• Vegemite• Probiotics• Ethanol Fuel

…and baked goods, like BREAD!

FOCUS QUESTION:

Which yeast recipe produces the most CO2

through cellular respiration?

Which recipe is Nonna’s secret recipe?

KIT INVENTORY• “Water”

(Hydrogen Peroxide)• Quick-rise Yeast

Packets• Sugar packets• Empty water

bottles

• Balloons• Blue tape• Graduated

Cylinder

GENERAL PLANIndependent Variable? (What Ingredient are you changing in your recipe?)

Dependent Variable? (What will you measure?)

Controls? (What stays the same to make it fair?)

OPERATIONAL PLAN

What is your procedure for

conducting your

experiment?

TIPS

• Add ingredients in order:1.Water2.Sugar3.Yeast

• Quickly and carefully place balloon on bottle• Swishing is ok…do it consistently• Keep sticky side of tape away from balloon

DATA

What data will you need to collect in order to answer

the focus questions?

How can you organize this information?

CLAIMS AND EVIDENCE

Write a claim that answers the focus questions. Support your claim with specific evidence from your data.

Which yeast recipe produces the most CO2

through cellular respiration?

CONCLUSION

If you want to maximize cellular respiration in yeast,

be sure to…

REFLECTION

What is a future experiment you could do with yeast to learn more about cellular

respiration?

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.