GED 2002 Teachers' Handbook of Lesson Plans
Activity Title - Understanding Matter and its Physical
and Chemical Changes
| Area/Skill
– Science, LA Reading
and Writing |
Cognitive
Skill Level – Comprehension, Analysis, and Evaluation |
Activity Title - Understanding Matter and it's Physical
and Chemical changes
Goal/Objective
Understanding matter and the physical and chemical changes of
matter.
Lesson Outline
Introduction
All substances change from one phase to another when temperature
is raised or lowered to certain points.
Activity
Students will make their own ice cream while observing liquid
turning into a solid. Students will notice the liquid substance
changing from room temperature to the freezing point. Each student
is given a copy of the "Home Made Ice Cream in a Baggie" experiment.
Recipe is attached.
Debriefing/Evaluation Activity
Have students discuss the freezing point of water (melting point
of ice) is 32 degrees Fahrenheit, or 0 degrees Celsius. The boiling
point of water (condensation point of steam) is 212 degrees F,
or 100 degrees Celsius. Have students discuss vocabulary words
and how they apply to the experiment as well as everyday life.
|
Materials, Texts, Realia, Handouts
- Paper & pencil
- Calculator
- Recipe contents: evaporated milk, salt,Regular milk, sugar,
vanilla extract, ice, gallon Ziploc bag, sandwich Ziploc bag,
plastic or paper cup, spoon.
- Plastic bags for clean-up, and papertowels
Extension Activity
Students can be divided into groups and each group can make one
bag of ice cream or each student can make his/her own personal
bag depending on budget. Students can calculate the amount of
ingredients needed for each student by multiplying the number
of students by each needed ingredient using the CX 260 calculator.
Students should write the vocabulary words and learn their definitions.
ESE Accommodations
Provide all ingredients for ice cream. Provide recipe for ice
cream.
|
Real-Life Connection
Any substance that occupies space and has mass is "matter". Our
home, our beds, chairs, pens, and pencils are all composed of
matter. Even the air we breathe is composed of matter. All substances
change from one phase to another. When we cook we have changed
food from one phase to another.
|
| Area/Skill
– Science, LA Reading
and Writing |
Cognitive
Skill Level – Comprehension, Analysis, and Evaluation |
|
Activity Title - Understanding Matter and it's Physical and Chemical
changes
Introduction
Ask: What is Matter?
Say: Anything that has mass and takes up space.
Ask: What is the freezing point of water?
Have students write a short paragraph explaining the difference
between a physical change and chemical change. Explain vocabulary
words to students.
Main Activity
Write down the following vocabulary words and the definitions on
the board: matter, solid, liquid, gas, physical change, chemical
change, melting point, boiling point, freezing point.
Closure/Conclusion
Ask: Can you use the lessons we learned in Science
in your everyday life?
Say: Questions on the GED test will ask you to
use your science skills.
Follow-up Lessons/Activities
|
 |
Plastic Bag Ice Cream |
|
This activity is a good supplement to a lesson on dairy farming and dairy
products. Ice cream can be made in the classroom using the priniciple
that adding salt to the ice between the plastic bags lowers the freezing
point of water. Heat energy is transferred easily from the milk through
the plastic bag to the salty ice water causing the ice cream mixture to
freeze and the ice to melt.
Materials
Needed (per group of 4) |
Teacher's
Materials (per group of 4): |
|
1/4 cup sugar
1/2 tsp. vanilla extract
1 cup rock salt
4 plastic spoons
1 gallon ziploc freezer bag
1 quart ziploc freezer bag
large spoon
measuring cup
duct tape
4 paper sundae cups, 8 oz.
|
1 cup 2% milk
1 cup whipping cream or half & half
Flavorings as desired
Ice
cloth towels or mitts
water |
Procedure:
- Set up the milk, whipping cream, vanilla, and sugar in an assembly
line process for students to help reduce congestion.
- Add 1 cup milk, 1 cup whipping cream, 1/4 cup sugar (4 tablespoons),
and 1/2 teaspoon vanilla to a 1 quart Ziploc freezer bag for each group.
Squeeze out any remaining air, seal tightly and use a strip of duct
tape to double-seal the Ziploc end of the bag.
- Students will place the quart Ziploc bag with the ice cream ingredients
inside a 1 gallon Ziploc bag. Pack ice around the small bag and add
the rock salt and 3/4 cup water. Squeeze out any remaining air in the
1 gallon bag, seal the Ziploc, and then double-seal the end using the
duct tape.
- Students should carefully shake the bags between their hands while
protecting their hands with cloth towels or mitts. This should be done
until you can see that the ice cream is frozen.
- The outer bag can be opened by each group and the ice and salt discarded.
Rinse the outside of the bag containing the ice cream ingredients prior
to dividing the ice cream into sundae cups for the students to eat.
- Eat the ice cream plain or with your favorite toppings and enjoy.
Caution: Students who are allergic to milk or milk
products should not eat the ice cream. Use the large spoon to serve
the ice cream.
- Clean up all laboratory equipment and discard paper sundae cups and
plastic spoons.
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