In lesson 5, the students will create mixtures of milk and flour and milk and baking soda. The students will discuss how the ingredients have changes and compare the two mixtures. In lesson 6, the students will create mixtures of seltzer and flour and seltzer and baking soda. The students will discuss how the ingredients have changes and compare the two mixtures. In lesson 7, the students will create mixtures of vinegar and flour and vinegar and baking soda. The students will discuss how the ingredients have changes and compare the two mixtures. In lesson 8, the students will create mixtures of oil and flour and oil and baking soda. The students will discuss how the ingredients have changes and compare the two mixtures.
The students will observe the changes that occur as they create a mixture using a liquid and a solid and the reactions that take place. The students will work with baking soda and flour as their solid ingredients and seltzer, milk, vinegar and oil as their liquid ingredients. The names of the solids and liquids should not be revealed until the end. As the students work with each mixture encourage them to use the term solid and liquid. The solids will remain constant throughout these experiments, it will be the liquid that changes daily. The students will observe and record the similarities and differences between each of the mixtures. The students will describe the changes that occur between each of the two separate solid ingredients and liquids and then compare the changes between each of the solid ingredient mixtures. The students will record their observations focusing on using their five senses.
I chose to use baking soda because of its ability to cause a reaction with a variety of liquids. By using baking soda as the solid, it allows the students to be able to incorporate their sense of hearing into the experiments. Baking soda has the ability to neutralize acidity, it is used in baking as a leavening agent and it helps to reduce odors. Baking soda when mixed with an acid will release carbon dioxide air bubbles. The baking soda neutralizes the acid component and releases carbon dioxide air bubble. The carbon dioxide bubbles will cause the mixture to rise and the bubbles become trapped by the gluten. I chose to use flour because is a great thickening agents. Flour is finer in texture compared to the baking soda.
