Food chemistry: teacher's guide
Carolina Biological Supply Co., 1994 - Education - 182 pages
This unit is one of twenty-four elementary science curriculum units being developed by the STC project for grades one through six. Each STC unit provides children with the opportunity to learn in-depth about topics in the physical, life, and earth sciences and technology through direct observation and experimentation.
31 pages matching foods they eat in this book
Results 1-3 of 31
What people are saying - Write a review
We haven't found any reviews in the usual places.
Goals for Food Chemistry
Unit Overview and Materials List
Teaching Food Chemistry
21 other sections not shown
Ask students beriberi brown paper carbohydrates chemical class discussion Class Foods Test Class Liquids Test color Coomassie blue corn oil corn syrup cornstarch developing solution diet dropper bottles fats test Figure Final Activities Food Chemistry food labels Foods Test Table foods they eat forceps four students glucose test paper granola bar group of four identify Instructions for Testing iodine lab bags large marker learning Lesson Liquids Test Table Management Tip marshmallow milk negative test Niacin nutrients nutrition observations Overview and Objectives paper towels peanut plastic-lined disposal boxes post-unit assessments powdered egg white protein test papers Reading Selection Record Sheet 6-A Riboflavin rice rickets science notebook scurvy Sheet 3-A sink or buckets Starch Test STC units storage bag containing student 1 science Student Activity Book sugars Teacher test foods test for starch test material test results Testing Liquids THIAMINE toothpicks Venn diagram vitamin water sink