Today in class, the task was to read "What is Pickling?" and "The Race of Microorganisms" and take notes on relevant information.
Then students accessed the interactive here and used it to craft a hypothesis about how concentrations of salt will impact the pH and products of fermentation/pickling.
Guiding Questions - use the links above to help answer these questions
What is pickling? What happens during it?
What is the role of salt in pickling?
How are fermentation (esp. pickling) and pH/acids connected?
Pickling Predictions
How does the concentration of salt affect pickling?
How does the concentration of salt affect the pH of pickled products?
If you have completed this, then you have no homework.
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