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Thursday 10/2 - MM 1.1

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Last updated 3 months ago
13 questions
MM 1.1 Introduction
Write Initial Explanations
1
Question 10
10.

Now that weโ€™ve read about what food scientists do, do you remember in what kind of places a food scientist works?

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Exit Ticket
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Question 1
1.

๐Ÿ’š Where do you think a food scientist work?

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Question 2
2.

๐Ÿ’š What do food scientists want to find out about the food they study?

A food scientist is testing new ingredients in her lab. She takes a spoonful of Substance A, a white powder, and adds it to Substance C, a clear liquid. She stirs them for 30 seconds. Substance A settles to the bottom of the container.


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Question 3
3.

Describe Substance A. What does Substance A look like?

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Question 4
4.

Describe Substance C. What does Substance C look like?

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Question 5
5.

๐Ÿ’š What did they look like after the scientist mixed them together?

Next, she takes a spoonful of Substance B, a different white powder, and adds it to a new container of Substance C. She stirs them for 30 seconds. Substance B can no longer be seen in the container.

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Question 6
6.

Describe Substance B. What does Substance B look like?

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Question 7
7.

Describe Substance C. What does Substance C look like?

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Question 8
8.

๐Ÿ’š What did they look like after the scientist mixed them together?

When Substance A and Substance C mix, Substance A settles to the bottom of the container.


When Substance B and Substance C mix, Substance B can no longer be seen in the container.

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Question 9
9.

Why did something different happen with Substance A than with Substance B when mixed with Substance C?

Directions: Read the introduction (page 4-6) in the book Food Scientistโ€™s Handbook. After reading, answer the following questions.

Click on the link below to read the book:
https://learning.amplify.com/books/9781943228171/#page=1
Question 11
11.

What might scientists want to find out about the food they study?

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Question 12
12.

๐Ÿ’š Where might you see a picture like these?

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Question 13
13.

๐Ÿ’š Based on what you read today, how do you think a food scientist could be involved in these labels?