1. Probing Pancakes A lab activity by: Idil Abdulkadir Sarah Deluca Kathleen Lacelle Kamila Shakarchi Scott Webb

2. Background Information Grade:10 Course: SNC2D Academic Science Unit: Chemical Reactions Timing: 30 min (5min setup, 5min prep, 10min cook time, 5min observations, 5min cleanup)

3. Learning Objectives Prior knowledge Physical and chemical changes Properties of acids and bases Proper method of writing chemical formulae

4. Requirements of Learners Setup equipment. Mix batter. Cook pancakes. Clean up work area. Observe “fluffiness” of pancakes. Observe “taste” of pancakes. Understand chemical reaction. Explain observations.

5. Safety Issues Working with food. Sanitary conditions are necessary. Participants should wash their hands. Chemical free environment is best. Use school kitchen if possible. Working with high temperatures. Procedures for the safe use of hot plates must be explained. First aid kit with burn treatments should be available.

6. Other Management Concerns Students should ensure that the work area remains clean and tidy. If groups are too large, the activity may lead to disruptions. Timing and management of transitions is essential.

7. Equipment 1 Hot plate / station 1 Frying pan (non-stick) / station 1 Flipper (spatula) / station 1 Brush / station 1 Whisk / station 1 Mixing bowl / station 2 Paper plates / station Plastic wrap Plastic utensils Measuring spoons

8. Materials Cooking oil to apply to the frying pan Dry pancake ingredients o 120 mL flour o 2.5 mL salt o 15 mL sugar x ml baking soda (x = 0, 2.5, 5, 7.5 mL) Wet pancake ingredients o 1/2 egg o 150 mL buttermilk o 30 mL cooking oil

9. Demonstration and Procedure Use of hot plate. Safety concerns. Mixing the batter. Overview how to tell “doneness”. Procedure shown on handout.

10. General Observations Procedure Share pancakes between groups Expectations Pancakes will have varying degrees of “fluffiness”. Some pancakes may taste bitter. Some pancakes may taste sour.

11. Accommodations for ESL and Special Ed. Learners Large, clear labels on measuring cups and spoons. Images to accompany measurements on procedure sheet. Grouping ESL and Special Ed. Learners with stronger students.

12. Student Handouts Available as a separate document. Evaluation Rubric provided with the handout.

13. Follow-up to cement learning Take up the pre-lab and analysis questions. Discuss the effects of CO 2 gas. Discuss alternate recipes and their chemical reactions: Baking powder versus baking soda. Buttermilk versus regular milk.