Resources
Teacher Section
"Polymer Permeability: Which Plastic Wrap Prevents Oxidation Best?" Science Buddies. Accessed August 01, 2017. https://www.sciencebuddies.org/science-fair-projects/project-ideas/Chem_p033/materials-science/which-plastic-wrap-prevents-oxidation-best#summary. This is a premade lab protocol to use if teachers do not want their students to design their own experiments. If you would like students to create their own set of procedures, use the link in the Student Section of resources.
Cheynier, Véronique. "Phenolic compounds: from plants to foods." Phytochemistry Reviews11, no. 2-3 (2012): 153-77. doi:10.1007/s11101-012-9242-8. This research article’s abstract provides additional information on why fruits brown. The remainder of the article is in depth biochemical information that is beyond the scope of high school Chemistry.
Cooke, Lacy. "7 ways to keep food cool without a refrigerator." Inhabitat Green Design Innovation Architecture Green Building. April 23, 2016. Accessed August 02, 2017. http://inhabitat.com/7-ways-to-keep-food-cool-without-a-refrigerator/. If you would like to provide students with some ideas for Activity 3, this online article provides different types of homemade coolers.
Student Section
“pH Values of Common Foods and Ingredients.” PDF. Madison: University of Wisconsin. Accessed May 25, 2017. https://foodsafety.wisc.edu/business_food/files/approximate_ph.pdf This list of common foods and their pH values for students to reference. Foods acidic or basic nature can interact with different materials in their storage containers.
"Polymer Permeability: Which Plastic Wrap Prevents Oxidation Best?" Science Buddies. Accessed August 01, 2017. https://www.sciencebuddies.org/science-fair-projects/project-ideas/Chem_p033/materials-science/which-plastic-wrap-prevents-oxidation-best#summary. This site poses the question for Activity 2 without giving students precise directions on how to design their test for which type of plastic works best.
Seltzer, Howard. "Keeping food safe when the power goes out." Keeping food safe when the power goes out | FoodSafety.gov. March 17, 2014. Accessed August 02, 2017. https://www.foodsafety.gov/blog/poweroutage.html. This online article is a great introduction for Activity 3. Students should be made aware of the many hazards that come when the electricity goes out and their refrigerator is out for hours.
Classroom Section
Wolke, Robert L., and Marlene Parrish. What Einstein told his cook: kitchen science explained. New York: W.W. Norton & Co., 2008. 112-13. This chapter was the inspiration for Activity 1. An excerpt from the box can be posed as a problem for students to understand and then solve through scientific exploration.
Materials for Activities
Activity 1: To-go sauce containers with lids, a precision knife, ketchup with high fructose corn syrup (for better results compared to organic ketchup), small sample-size spoons of made of plastic, stainless steel, and silver, and aluminum foil. Alternatively, different material wires or string can be used in place of spoons.
Activity 2: LDPE (e.g., Handiwrap or Glad Wrap), PVC (e.g., Reynolds PVC Foodservice Wrap or Boardwalk PVC Food Wrap Film) and PVdC (e.g., Saran Wrap, which is almost 90% polyvinylidene chloride),24 sliced apples or avocado, and a refrigerator to keep samples. Alternatively, use a cooler with ice if a refrigerator is unavailable or ask that students conduct this experiment at home.
Activity 3: Fresh herbs, small cartons of whole milk, household items such as cardboard, foam, wax paper, aluminum foil, clay pots, plastic containers or pipes, etc. This activity allows students to gather materials they think would make the most effective icebox.
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