EXPERIMENTS WITH FOOD ADDITIVES

PRINTED REFERENCE:

FOOD ADDITIVES IN ACTION: A RESOURCE GUIDE - PUBLISHED BY AUTHORITY OF THE MINISTER OF NATIONAL HEALTH AND WELFARE, EDUCATIONAL SERVICES, HEALTH PROTECTION BRANCE, HEALTH AND WELFARE CANADA, JANUARY, 1982

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LESSON 4: EXPERIMENTS WITH FOOD ADDITIVES

FACTORS OF SCIENTIFIC LITERACY AND FOUNDATIONAL OBJECTIVES, LEARNING OBJECTIVES, SCIENCE 10 BIBLIOGRAPHY

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HAVE YOU EVER SEEN A FOOD ADDITIVE IN ACTION?

FOOD ADDITIVES ARE ADDED TO FOOD FOR A VARIETY OF REASONS.

FOR PLEASANT COLORING
FOR FOOD PRESERVATION
FOR IMPROVED TASTE OR FLAVOR
FOR SWEETNESS
FOR IMPROVED TEXTURE OR MAINTENANCE OF TEXTURE (SOME FOODS MAY SEPARATE)
TO IMPROVE THE NUTRIENT VALUE OF THE FOOD

IN THIS LESSON WE ARE GOING TO LOOK AT USING FOOD ADDITIVES IN THE COMMON KITCHEN.

ACTIVITY

PART 1: INVESTIGATE THE USE OF CITRIC ACID TO PREVENT APPLES FROM OXIDIZING

PART 2: INVESTIGATE THE USE OF EGG YOLKS AS AN EMULSIFIER

ASSIGNMENT

WRITE A PARAGRAPH SUMMARY THAT INCLUDES AN EXPLANATION OF HOW TO STOP APPLES FROM OXIDIZING AND THE EFFECT EGGS HAVE ON AN OIL AND WATER MIXTURE.

ASSESSMENT

SELF ASSESSMENT: COMPARE YOUR PARAGRAPH SUMMARY WITH THE ANSWER KEY. ARRANGE WITH YOUR TEACHER FOR YOU TO HAVE ACCESS TO THIS ANSWER KEY.GO.

YOU WILL BE TESTED ON THESE FOOD ADDITIVES ACTIVITIES ON YOUR UNIT TEST AND ON YOUR FINAL EXAM.