top of page

Ricotta: Solubility (HS)

Explore the science of precipitation and solubility through curd formation and homemade ricotta.

-

grade:

9

11

time:

1-2 class periods

active lab time:

30

minutes

objectives:

- Observe how adding an acid chemically changes milk
- Explain how curds form using principles of solubility, charges, and precipitation.
- Describe how curds form on a molecular level and consider factors impacting curd formation

science concepts:

solubility, acids and bases, measurements, chemical changes, intermolecular forces, cheese

essential questions:

- How does milk chemically change when it curdles?
- How does solubility relate to cheesemaking?
- How do quantities and concentrations of acids impact curd formation?

how did it go?

We love hearing about how an activity went- the wins, the total fails, and the unexpected! Leave a comment in the box below and let us know how this activity went for you. We would love to know how you tinkered with it below in the comments and upload a picture or video of your results.

 

Curious to see how the activity went with our activity testers? Take a look to see in our video & photo gallery.

Previous
Next
bottom of page