STEM PROJECT- BASED LEARNING: CHEMISTRY

4 Themes

Water &

Pollution

INTEGRATED STEM IBL LESSONS ( 2 hours)

GREEN ENERGY

Environmental

Food

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Microplastic

Pollution

Efficient energy

consumption

Water Pipe

Cogging

Pasteurization

of food

Project based Learning ( PBL) ( 4 weeks)

• WEEK 1

Introduction

Assigning group project.

Assigning problem

and task

Proposal presentation

by Each Project Group

Discussion & Group

Brainstorming session

Closure

Week 1: Pre- practical

Microorganisms can cause massive losses annually in the food industries. On the other hand, microorganisms can be used as means of preservation to extend the shelf life of a product by altering a food taste. The method of using microorganisms to preserve food is called fermentation. In Malaysia, fermentation is largely employed in the food industry to minimise losses of fresh produce. During the durian season, tempoyak is often produced from fermentation of excessive durians to reduce loss from unconsumed fresh durian. Fermentation also enriches the taste of food products. Tapai, a popular dessert with sweet flavour, for instance, is made from fermentation of glutinous rice.

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During fermentation, microorganisms transform the carbohydrates in food into alcohol or carboxylic acid and carbon dioxide gas in some cases. Fermentation process must be conducted in a controlled environment to optimise the rate of microorganisms’ activity and produce desirable flavour end products.

• WEEK 1

Introduction

Assigning group project.

Assigning problem

and task

Proposal presentation

by Each Project Group

Discussion & Group

Brainstorming session

Closure

Week 1: Pre- practical

With the knowledge of reaction kinetics, you can design an experiment to determine the best condition for the yeast fermentation. You choose any food to perform fermentation using yeast. To determine the best conditions for fermentation.

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• WEEK 1

Introduction

Assigning group project.

Assigning problem

and task

Proposal presentation

by Each Project Group

Discussion & Group

Brainstorming session

Closure

Week 1: Pre- practical

Leader: conduct discussion, make sure on right track and aware of the timing.

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Secretary: record the outcome of discussion

Member: get information, give idea, argument, discuss

Outcome: proposal, power point slide.

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Defer Judgment

Encourage Wild Ideas

Creative spaces are judgment-free zones,

they let ideas flow so people can build from each other's great ideas.

Embrace the most out-of-the-box notions

Build on the Ideas of Others

Try to use “and” instead of “but," it encourages positivity and inclusivity and leads to tons of ideas.

One Conversation at a Time

Be Visual

Use coloured markers and Post-its

Go for Quantity

Crank your ideas out quickly

Stay Focused on the Topic

Try to keep the discussion on target

always think about the challenge topic

and how to stay on track.

• WEEK 1

Introduction

Assigning group project.

Assigning problem

and task

Proposal presentation

by Each Project Group

Discussion & Group

Brainstorming session

Closure

Week 1: Pre- practical

Idea

Realisation of the idea

1. Determine the food that can be produced by yeast fermentation.
2. Determine the variables of the experiment.

Manipulated variable:

Responding variable:

Controlled variable:

• WEEK 1

Introduction

Assigning group project.

Assigning problem

and task

Proposal presentation

by Each Project Group

Discussion & Group

Brainstorming session

Closure

Week 1: Pre- practical

Idea

Realisation of the idea

How to vary the manipulated variable?

Example

• If investigating the effect of temperature,

one can be placed at room conditions and one in the fridge

• WEEK 1

Introduction

Assigning group project.

Assigning problem

and task

Proposal presentation

by Each Project Group

Discussion & Group

Brainstorming session

Closure

Week 1: Pre- practical

Idea

Realisation of the idea

What is the operational definition of the experiment?

Example

• Expansion of balloon size indicates the activity of yeast

• WEEK 2

Week 2: In-practical

Introduction

Proposal presentation by each group

Hands-on Session

Closure

Conduct the experiment by setting up the materials and apparatus and place at different temperature settings.

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Glutinous rice preparation

1. Prepare 100 g of glutinous rice.
2. Wash the glutinous rice and add in 150 mL water into the rice.
3. Steam the rice for 40 minutes
4. Cool down the rice to room temperature.
5. Spread 5 g yeast on the rice and mix the rice evenly with the yeast.
6. Prepare 2 clean and dry used drinking water bottles.
7. Transfer 50 g of glutinous rice in step 5 into each of the bottle.
8. Label the bottles, A and B respectively.
9. Seal both bottles with balloons and tighten the bottles neck with a rubber band.
10. Place bottle A in a dark place, but at room temperature.
11. Place bottle B in a refrigerator.
12. Record observations every day for 3 days.

• WEEK 2

Week 2: In-practical

Introduction

Proposal presentation by each group

Hands-on Session

Closure

Record the observations.

• WEEK 3

Week 3: In-practical

Data Findings &

Tabulation Session

Introduction

Closure

• Results discussion
• Choose the optimum condition

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• WEEK 4

Week 4: Post-Practical

Introduction

Closure

Group Presentation Preparation

Question And Answer Session Continue

Discussion Session

Peer and Self-Assessment

• How can you apply this finding into mass production of tapai?

• WEEK 4

Week 4: Post-Practical

Introduction

Closure

Group Presentation Preparation

Question And Answer Session Continue

Discussion Session

Peer and Self-Assessment