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Properties of and Changes in Matter: Bread School Program
Starch gelatinization? Protein coagulation? There is a lot of science in a loaf of bread! Show your primary students the physical and chemical changes involved in making bread in Properties of and Changes in Matter: Bread. This 2-hour program is designed to stimulate kinesthetic, visual, and auditory learners.
Consult this Educational Activity Kit for ideas to extend the learning — and the fun! Properties of and Changes in Matter: Bread Educational Activity Kit
Students investigate the physical and chemical changes of ingredients while making bread. They grind wheat and examine its elements with a magnifying glass. They create a new substance by activating yeast. Then, they knead dough to feel the proteins transforming into gluten chains. Through these hands-on activities, students discover how these different materials work together to create a delicious food.
|Grade 5||Science and Technology — Understanding Matter and Energy||Primary Cycle 3||Science and Technology, Competency 2 — To make the most of scientific and technological tools, objects, and procedures|
Students can prepare with this downloadable Educational Activity Kit.
Make name tags to help the Museum Educator build rapport with students. Stay for lunch (not provided) in the outdoor picnic area. See additional pre-visit tips or download the pre-visit information PDF.
$9 per student, $1 per chaperone (group leader is free).
A minimum fee of $144 will be charged per group.