Ice Cream / Slushies: · Gallon and quart-sized FREEZER bags · Ice · ½ cup table salt for every two students · Ice cream or beverage in the quart-sized bag – seal with as much air out of the bag as possible · Ice and salt in gallon-sized freezer bag – quart-sized bag in size – squeeze with ice in exterior bag · Ice cream mixture – Gallon of whole milk (pour out enough to put 1.5 to 2 cups of sugar) add vanilla or chocolate to taste
Students will describe the processes and parts of the digestive system using appropriate vocabulary.
Left over foods to constitute “3 meals” Blender Bag labeled small intestines Beakers – one with green water – amylase (enzyme in saliva – breaks down carbs), red water – hydrochloric acid, and yellow water (bile) Nylon hose Basin Scissors
Label parts with one color and processes with another Where does digestion begin? Mouth – mastication Salivary glands – enzyme – amylase Place breakfast in blender with amylase – masticate Move food to esophagus – peristalsis Stomach – add hydrochloric acid and bile – churn After 4 hours – move to small intestine (baggie) Lunch – repeat process Discuss small intestine – approximately 21 feet in adults (15 feet in 10 year-olds) – composed of villi – remove nutrients Dinner – repeat process Large intestines – discuss – 3 feet, removes water – diarrhea occurs when not functioning properly Pour into nylon hose over basin – have student simulate peristalsis, another student cut an anus in the nylon Total process takes 18-24 hours on average