Cabbage Patch Chemistry

• Localización: Journal of chemical education, ISSN 0021-9584, Vol. 77, Nº 11 (November), 2000, págs. 1432-1432
• Idioma: inglés
• Texto completo no disponible (Saber más ...)
• Resumen

  • Many vegetables need to be preserved to remain edible for long periods while kept at room temperature. One preservation method is fermentation. In the proper environment, microbial organisms present on the surface of particular vegetables convert sugars in the vegetable tissues to acids. In this Activity, students make sauerkraut and also investigate the effect of changing one variable in the sauerkraut-making process. This Activity involves students for an entire month (the fermentation period). Related chemical concepts include organic chemistry, catalysts, and carbohydrates. Making sauerkraut has obvious home economics applications. History can also be a cross-curricular application, as fermenting cabbage and other vegetables has been important throughout history. The Activity ties in well with biology classes, where fermentation, lactic acid cycles, and plant cell morphology could be discussed in more detail.