A Semi-Detailed Lesson Plan in Science II Prepared by: Josephine Olangco CabagI. OBJECTIVES At the end of the lesson, with at least 85% accuracy, the students will: 1. Define the fermentation. 2. Identify the two forms of fermentation. 3. Explain the fermentation process of alcoholic fermentation and lactic acid fermentation.II. LEARNING TASK A. Subject Matter - Fermentation B. Skills a. Defining b. Identifying c. Explaining C. Values a. Awareness b. Critical Thinking D. Instructional Materials a. Visual Aids E. References Science Fundamentals for High School II: Biology by Miriam de Vera and Gliceria Ramos; Trinitas Publishing Incorporated; pp. 63-65 Phoenix Science Series: Biology by Carmelita M. Capco; Phoenix Publishing House Incorporated; pp. 210-211 Science and Technology: Biology; Book Media Press Incorporated and Printwell Incorporated; pp. 66-69 www.google.com
III. TEACHING STRATEGY A. Daily Activities 1. Prayer 2. Greetings 3. Checking of attendance B. Motivation - Group Game (Word Hunt) C. Lesson Proper Why does dough rise when yeast is mixed in it? How are vinegar or “buro”products out of local fish prepared? The answer is through fermentation.Fermentation is the breakdown of pyruvic acid without the use of oxygen. It is alsocalled anaerobic respiration. Higher forms of organisms including humans resort tothis process to supply themselves with energy when oxygen is insufficient. In a general sense, fermentation is the conversion of carbohydrates such assugar into as acid or in an alcohol. More specifically, fermentation can refer to theuse of yeast to change sugar into alcohol or the use of bacteria to create lactic acid incertain foods. Fermentation occurs naturally in many different foods given the rightconditions, and humans have intentionally made use of it for many thousand years. The earliest uses of fermentation were most likely to create alcoholicbeverages such as mead, wine and beer. These beverages may have been created asfar as back as 7,000 BC E in parts of the Middle East. The fermentation of foods suchas milk and various vegetables are probably happened sometime a few thousandyears later in both the Middle East and China. While the general principle offermentation is the same across all of these drinks and foods, the precise methods ofachieving it, and the end results, differ.Two Types of Fermentation A. Alcoholic Fermentation Wine and beer are the products of the fermentation process carried out bysome microorganisms. Alcoholic fermentation occurs in some plants cells and some
one-celled organisms like yeasts. During the process, pyruvic acid is converted toethyl alcohol (CH3CH2OH). Aside from ethyl alcohol, carbon dioxide and NAD+ areproduced. Enzymes Glucose CO2 + Ethyl Alcohol + Energy B. Lactic Acid Fermentation You must have been experienced muscle fatigue after a long walk or when you got very tired. Did you notice that when you were tired, you had to gasp your breath? Under such conditions as when your muscles feel sore and tired, lactic acid fermentation, which takes place when there is a short supply of oxygen in cells. Lactic acid from glucose to the liver when pyruvic acid accepts hydrogen from NADH. As in alcohol fermentation NAD+ is released to be reused in glycolysis. Enzymes Glucose Lactic Acid + Energy IV. GENERALIZATION Fermentation is the breakdown of pyruvic acid without the use of oxygen. It is also called anaerobic respiration. Higher forms of organisms including humans resort to this process to supply themselves with energy when oxygen is insufficient. Fermentation occurs naturally in many different foods given the right conditions, and humans have intentionally made use of it for many thousand years. There are two types of fermentation, the alcoholic fermentation and the lacticacid fermentation. Alcoholic fermentation occurs in some plants cells and some one-celled organisms like yeasts, while the Lactic acid from glucose to the liver whenpyruvic acid accepts hydrogen from NADH. V. EVALUATION Identification 1. It is the breakdown of the pyruvic acid without the use of oxygen. 2. Another term for fermentation
3. The two types of fermentation 4. 5. This occurs in some plants cells and some one-celled organisms like yeasts. 6. This comes from glucose to the liver when pyruvic acid accepts hydrogen from NADH. 7. Chemical equation for alcoholic fermentation 8. Chemical equation for lactic acid fermentation 9. Year when some alcoholic beverages were created 10. The meaning of anaerobic respirationVI. ASSIGNMENT 1. Make a research about Anaerobic Respiration 2. What is Kreb’s Cycle? 3. What is Electron Transport Chain?