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Microbes can be used to create delicious foods from fermentative processes; on the flipside, microbes can cause foodborne illness. Check out everything ASM has on food!
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Abstract

This inquiry-based activity allows students to explore the scientific process of fermentation. During the investigation, students will be responsible for observing and explaining how yeast utilizes various forms of natural sugar and sugar substitutes to produce energy. Students will also recognize how the type and amount of food sources can directly influence the metabolic activities of living organisms. 

Intended Audience 

5-8 X
9-12 X

  

Learning Objectives

 

By completing this activity, the student will be able to:
  1. Demonstrate the use of the microviewer.
  2. Recognize microscopic similarities between materials.
  3. Compare and contrast microscopic characteristics of materials
  4. Create a classification scheme of like and unlike materials.
  5. Support their critical thinking and organization of their classification system.
  6. Gain an appreciation for the Science of TaxonomyIdentify reasons why it is important to classify organisms.

Necessary Student Background

None required.

 

Keywords  

Metabolism, Fungi, Yeast, Fermentation, and Saccharomyces cerevisiae 

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Taste Test: Can Microbes Tell the Difference

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