This unit on matter cycling and photosynthesis begins with students reflecting on what they ate for breakfast. Students are prompted to consider where their food comes from and consider which breakfast items might be from plants. Then students taste a common breakfast food, maple syrup, and see that according to the label, it is 100% from a tree.

Based on the preceding unit, students argue that they know what happens to the sugar in syrup when they consume it. It is absorbed into the circulatory system and transported to cells in their body to be used for fuel. Students explore what else is in food and discover that food from plants, like bananas, peanut butter, beans, avocado, and almonds, not only have sugars but proteins and fats as well. This discovery leads them to wonder how plants are getting these food molecules and where a plant’s food comes from.

In this activity, students will practice kitchen-related vocabulary, and the food preparation steps, and then discuss their preference for places they like to eat at.Can-Do Statements:I can describe the food preparation steps.I can look at pictures in the kitchen vocabulary and identify them.I can talk about where I like to eat the most.

This resource is a video abstract of a research paper created by Research Square on behalf of its authors. It provides a synopsis that's easy to understand, and can be used to introduce the topics it covers to students, researchers, and the general public. The video's transcript is also provided in full, with a portion provided below for preview:

"Mosquito-borne illness kills more than 700,000 people per year. Often these pathogens reside in the mosquito gut, where they may be impacted by their diet and gut microbiome. But there are gaps in the research into these impacts. Specifically, most studies into mosquito sugar metabolism focused on blood diets, but only female mosquitos drink blood, while both sexes eat plant sugars like nectar and sap. Similarly, most mosquito microbiome research focused on bacteria, largely missing the potential role of gut fungi, or the mycobiome. To narrow these gaps, researchers examined fructose metabolism in Asian tiger mosquitoes using 13C-metabolomics and stable isotope probing. While female and male mosquitos had distinct metabolic pathways, the active fungal groups in both sexes after fructose ingestion had a mix of competitive and synergistic interactions. There was also evidence of cross-feeding interactions, where one microbial species produces metabolites that other microbes use..."

The rest of the transcript, along with a link to the research itself, is available on the resource itself.

Students explore the properties of composites using inexpensive materials and processing techniques. They create beams using Laffy Taffy and water, and a choice of various reinforcements (pasta, rice, candies) and fabricating temperatures. Student groups compete for the highest strength beam. They measure flexure strength with three-point bend tests and calculations. Results are compared and discussed to learn how different materials and reinforcement shapes affect material properties and performance.

This module provides an introduction to the concept of carbohydrates as a macronutrient. The biochemical structure of simple sugars and complex carbohydrates are compared and contrasted.

In the first part of the activity, each student chews a piece of gum until it loses its sweetness, and then leaves the gum to dry for several days before weighing it to determine the amount of mass lost. This mass corresponds to the amount of sugar in the gum, and can be compared to the amount stated on the package label. In the second part of the activity, students work in groups to design and conduct new experiments based on questions of their own choosing. These questions arise naturally from observations during the first experiment, and from students' own experiences with and knowledge of the many varieties of chewing and bubble gums available.

This class examines the relationship between a number of mind-altering substances and cultural processes. We look at the relationship between drugs and such phenomena as poverty, religion, technology, inter-generational conflict, colonialism, and global capitalism. We read about the physiological and psychological effects of these substances -- ranging from alcohol to LSD, cocaine and ecstasy -- and ask why different societies prohibit and sanction different drugs. We examine the use of mind-altering substances in a number of "traditional" societies, and follow the development of a global trade in such substances as sugar, coffee, tea, nicotine, cocaine, and marijuana concurrent with the evolution of global capitalism. We look at the use of LSD as a mind-control substance by the CIA and as a mind-altering substance in the 1960's counter-culture, and we look at the rise of Prozac® and Viagra® as popular, if controversial, pharmaceutical products in recent years. Finally, we evaluate America's current drug laws.

Poster showing a scale weighing a bowl of sugar against a pitcher of syrup. United States Food Administration.

Most of the flavoring in gum is due to the sugar or other sweetener it contains. As gum is chewed, the sugar dissolves and is swallowed. After a piece of gum loses its flavor, it can be left to dry at room temperature and then the difference between its initial (unchewed) mass and its chewed mass can be used to calculate the percentage of sugar in the gum. This demonstration experiment is used to generate new questions about gums and their ingredients, and students can then design and execute new experiments based on their own questions.

Students design systems that use microbes to break down a water pollutant (in this case, sugar). They explore how temperature affects the rate of pollutant decomposition.

Students see and learn how crystallization and inhibition occur by making sugar crystals with and without additives in a supersaturation solution, testing to see how the additives may alter crystallization, such as by improving crystal growth by more or larger crystals. After three days, students analyze the differences between the control crystals and those grown with additives, researching and attempting to deduce why certain additives blocked crystallization, showed no change or improved growth. Students relate what they learn from the rock candy experimentation to engineering drug researchers who design medicines for targeted purposes in the human body. Conduct the first half of this activity one day before presenting the associated lesson, Body Full of Crystals. Then conduct the second half of the activity.

A very short video introduction to how photosynthesis cycles energy through an ecosystem and a "real-world" application of ratios! Lindsay Hollister, JPPM's horticulturalist, taps a black walnut tree for its sap and park staff boil it down to create syrup. Included in this video are an animated food web showing the directions of energy flow during photosynthesis and when sap is "rising," which can be extended by students to include humans or more parts of their local ecosystem. Use the video as an introduction to activities about sugar and biological storage, and an excuse to sample maple syrup to taste the sugar. Alternatively, research trees nearby students could help tap and witness the biological transfer of energy themselves.

Always be sure you can successfully identify a plant before using it and take precautions to avoid negative reactions.

This resource is part of Jefferson Patterson Park and Museum’s open educational resources project to provide history, ecology, archaeology, and conservation resources related to our 560 acre public park. More of our content can be found here on OER Commons or from our website at jefpat.maryland.gov. JPPM is a part of the Maryland Historical Trust under the Maryland Department of Planning.

Through two lessons and their associated activities, students do the work of scientists by designing their own experiments to answer questions they generate. Through a simple activity involving surface tension, students learn what a hypothesis is—and isn't—and why generating a hypothesis is an important aspect of the scientific method. In the second activity, with bubble gum to capture their interest, students learn to design and conduct controlled experiments to answer their own questions about the amounts of sugar (or artificial sweetener) in bubble or chewing gum.

Poster showing a young woman drinking through a straw, Europe under a cloud "War" in the distance, as ships are diverted from carrying soldiers and supplies to carry sugar. United States Food Administration.

Poster showing a young woman drinking through a straw, Europe under a cloud "War" in the distance, as ships are diverted from carrying soldiers and supplies to carry sugar. United States Food Administration.

Poster showing a list of ways to save sugar. Text continues: 1. none on fruits; 2. none in desserts; 3. less on cereals; 4. less in coffee and tea; 5. less in preserving; 6. less cake & candy; 7. use other sweeteners. United States Food Administration.

In this activity, students act as environmental engineers involved with the clean up of a toxic spill. Using bioremediation as the process, students select which bacteria they will use to eat up the pollutant spilled. Students learn how engineers use bioremediation to make organism degrade harmful chemicals. Engineers must make sure bacteria have everything they need to live and degrade contaminants for bioremediation to happen. Students learn about the needs of living things by setting up an experiment with yeast. The scientific method is reinforced as students must design the experiment themselves making sure they include a control and complete parts of a formal lab report.

What happens when sugar and salt are added to water? Pour in sugar, shake in salt, and evaporate water to see the effects on concentration and conductivity. Zoom in to see how different sugar and salt compounds dissolve. Zoom in again to explore the role of water.

In this activity, learners make a yeast-air balloon to get a better idea of what yeast can do. Learners discover that the purpose of leaveners like yeast is to produce the gas that makes bread rise. Learners discover that as yeast feeds on sugar, it produces carbon dioxide which slowly fills the balloon.

Poster showing sacks of sugar, comparing America's voluntary ration to the compulsory rations of 2 pounds in England, just over a pound in France, and less than a pound in Italy. Text continues: We must confine our consumption of Sugar to not more than 2 lbs. per person per month in order to provide a restricted ration to England, France and Italy. This store is pledged to conform to the sugar regulations of the U.S. Food Administration.