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.

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.

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.

Lac Courte Oreilles Ojibwe School has an annual sugarbush within a few miles of the school.  During the Spring sugarbush season, students are bussed to the site, by class, to do the variety of daily tasks required to successfully produce maple syrup.  The LCO middle school students follow the Ojibwe traditions.  They hear the traditional stories, learn words and phrases in the Ojibwemowin language, tap trees, collect and boil sap, chop wood and build fires. The students learn about tree identification, photosynthesis, and aging trees using cross sections.  They also learn about the importance and uses of Maple trees.  The students learn that the environmental conditions needed to make maple syrup are only found in a very small part of the world that includes Wisconsin.  The combination of hands-on exploration and culturally - relevant texts personalize the learning experience for this region.  This remix adds content related to the sugarbush operated by the Bayfield High School Alternative Education program. 

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.

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.

Is sugar bad for you?  How much can you have? What else should I know about sugar?

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.