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Ice cream lesson plans

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Ice cream lesson plans Document Transcript

  • 1. Date:November 28 to November 30, 2005<br />Subject Matter:Chemical Interactions<br />Course/Grade Level:Science 7, Science 8, Physical Science<br />Lesson Title:How Ice Cream is Frozen<br />Time Period:3 Days<br />. <br />Objectives: The students will be able to (SWBAT):<br />Language Arts Standards:<br />Indiana LA Standard (6.2.4) Clarify an understanding of texts by creating outlines, notes, diagrams, summaries, or reports.Example: Take notes while reading to create an outline or graphic organizer, such as a concept map, flow chart, or diagram, of the main ideas and supporting details from what is read. Read an informational book and summarize the main ideas.<br />Science Standards:<br />Indiana Science Standard (CP.1.4) Know and explain that physical properties can be used to differentiate among pure substances, solutions, and heterogeneous mixtures.<br />Indiana Science Standard (7.3.13) Explain that many substances dissolve in water. Understand that the presence of these substances often affects the rates of reactions that are occurring in the water as compared to the same reactions occurring in the water in the absence of the substances.<br />Indiana Science Standard (7.3.14) Explain that energy in the form of heat is almost always one of the products of an energy transformation, such as in the examples of exploding stars, biological growth, the operation of machines, and the motion of people. <br />Materials/Equipment/Technology/Resources Needed:<br />Computers for each student, Microsoft Word and Power Point Presentation software, LCD projector. When making ice cream: 5lb bag of road salt, 6 bags of ice, 100 small zip-lock bags, 50 large zip-lock bags, 50 newspapers to cover floor, 8 gallons of milk, 1 bottle of vanilla flavor, three 5lb bags of sugar, 150 styrofoam cups <br />Procedures for meeting objectives:<br />(7.3.13, 7.3.14) The freezing point of a liquid solvent decreases when a solute is dissolved in it. Pure water, which freezes at 0°C (32°F) under normal conditions, will freeze at somewhat lower temperatures when a solute is dissolved in it. This is the reason why salt is often placed on icy roads: it lowers the freezing point of the water and causes the energy transformation for ice to melt. Heat energy is absorbed from the surrounding air to accomplish this task. The same holds true for freezing ice cream. Heat is absorbed from everything in contact with the ice, including the milky ice cream ingredients. <br />Run Power-Point presentation on making ice cream and actually make ice cream in class. <br />(CP.1.4) Vocabulary<br />Solution<br />Solvent<br />Solute<br />Complete the four-squares below and write a brief essay on the vocabulary words by combining the four-squares into complete sentences, then paragraphs.<br />SolutionDefinitionCharacteristicsExamplesNon-examples?Mixture is so completely blended that its ingredients can’t be identified as different substances.Seawater (salt water), gasoline, liquid part of blood, and sugar in water.Sand in water and flour in water<br />SoluteDefinitionCharacteristicsExamplesNon-examples?It is not possible to identify the solute and solvent as different substances when they form a solution.Salt and sugarWater and turpentine (paint cleaner)<br />SolventDefinitionCharacteristicsExamplesNon-examples?Found in greater quantity than the solute it dissolves.Water (most common) and turpentineSalt and sugar<br />Student Assessment Procedures:<br />(LA 6.2.4) The informational book students should have read was the textbook section on Solution, Solute, and Solvent. The students will be scored on how well they complete four-squares on the vocabulary words: solution, solute, and solvent. A brief essay should be written from the four-squares and the essay will be scored as well.<br />