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content provider: the Science Friday
published by the NPR
This lesson for Grades 6-8 explores the chemical reaction that happens when yeast makes bread rise. The process, called fermentation, occurs when tiny living organisms (yeast) feed on the sugars in flour dough, expelling carbon dioxide as they go. It promotes understanding of how enzymes can cause chemical reactions. This resource combines a 4-minute video of the process plus a hands-on lab that allows students to see the effects of fermentation within a typical 40-45 minute middle school class period.

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Subjects Levels Resource Types
Education Practices
- Active Learning
General Physics
- Properties of Matter
Other Sciences
- Chemistry
- Middle School
- High School
- Informal Education
- Instructional Material
= Activity
= Demonstration
= Laboratory
= Lesson/Lesson Plan
- Audio/Visual
= Movie/Animation
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- Learners
- General Publics
- text/html
- application/flash
- application/pdf
- image/gif
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Free access
Restriction:
© 2011 Talking Science
Keywords:
chemical reaction, chemistry experiment, fermentation, science radio show
Record Cloner:
Metadata instance created August 19, 2011 by Caroline Hall
Record Updated:
August 9, 2020 by Lyle Barbato
Last Update
when Cataloged:
July 25, 2011
Other Collections:

AAAS Benchmark Alignments (2008 Version)

4. The Physical Setting

4D. The Structure of Matter
  • 6-8: 4D/M11. Substances react chemically in characteristic ways with other substances to form new substances with different characteristic properties.
  • 9-12: 4D/H9a. The rate of reactions among atoms and molecules depends on how often they encounter one another, which is affected by the concentration, pressure, and temperature of the reacting materials.
  • 9-12: 4D/H9b. Some atoms and molecules are highly effective in encouraging the interaction of others.

5. The Living Environment

5E. Flow of Matter and Energy
  • 6-8: 5E/M1de. Organisms that eat plants break down the plant structures to produce the materials and energy they need to survive. Then they are consumed by other organisms.
  • 6-8: 5E/M2. Over a long time, matter is transferred from one organism to another repeatedly and between organisms and their physical environment. As in all material systems, the total amount of matter remains constant, even though its form and location change.
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Record Link
AIP Format
(National Public Radio, Washington, 2011), WWW Document, (https://www.scientificamerican.com/article/watch-yeast-live-breathe/).
AJP/PRST-PER
Yeast Alive! Watch Yeast Live and Breathe (National Public Radio, Washington, 2011), <https://www.scientificamerican.com/article/watch-yeast-live-breathe/>.
APA Format
Yeast Alive! Watch Yeast Live and Breathe. (2011, July 25). Retrieved May 3, 2024, from National Public Radio: https://www.scientificamerican.com/article/watch-yeast-live-breathe/
Chicago Format
Science Friday. Yeast Alive! Watch Yeast Live and Breathe. Washington: National Public Radio, July 25, 2011. https://www.scientificamerican.com/article/watch-yeast-live-breathe/ (accessed 3 May 2024).
MLA Format
Yeast Alive! Watch Yeast Live and Breathe. Washington: National Public Radio, 2011. 25 July 2011. Science Friday. 3 May 2024 <https://www.scientificamerican.com/article/watch-yeast-live-breathe/>.
BibTeX Export Format
@misc{ Title = {Yeast Alive! Watch Yeast Live and Breathe}, Publisher = {National Public Radio}, Volume = {2024}, Number = {3 May 2024}, Month = {July 25, 2011}, Year = {2011} }
Refer Export Format

%T Yeast Alive! Watch Yeast Live and Breathe %D July 25, 2011 %I National Public Radio %C Washington %U https://www.scientificamerican.com/article/watch-yeast-live-breathe/ %O text/html

EndNote Export Format

%0 Electronic Source %D July 25, 2011 %T Yeast Alive! Watch Yeast Live and Breathe %I National Public Radio %V 2024 %N 3 May 2024 %8 July 25, 2011 %9 text/html %U https://www.scientificamerican.com/article/watch-yeast-live-breathe/


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The AIP Style presented is based on information from the AIP Style Manual.

The APA Style presented is based on information from APA Style.org: Electronic References.

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