Salt: Properties & Separation Methods
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This is a required assessment for the Science & Cooking for Educators Program.
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Overview
time:
8
-
10
class periods
standards:
MS-PS1-1, MS-PS1-3, MS-PS1-4, HS-ESS2-2, HS-PS3-2
science concepts:
classfication of matter, separation methods, properties, temperature and energy
Summary
Explore how salt is extracted and made, how and why different types of salt vary, and salt’s purpose in food and cooking.
This lesson was recently updated.
Update Date:
July 2025
Summary of Updates
New Activities:
● Concentration of salt solutions: particle models + graphing density (Lesson 1.2)
● Salt mining video + extracting salt/environmental impact readings (Lesson 1.4)
● Salt composition interactive (Lesson 1.5)
Modifications:
● Now first lesson of year (simplified concepts)
● Notebook-style format
● Updated assessment
Large Scale Changes/Progression:
● Modified this to be the first lesson of the year; science concepts are a bit lighter and more aligned to middle school stanards (intended to ease into school year and assess students' understanding of concepts, lab skills, and practices)
New Activities:
● Density & Salt Concentration Activity: Use as a way to introduce particle models (through modeling concentration of salt solutions) and review density (graph D=M/V) (Lesson 1.2)
● Salt Mine Video + New Readings: Added a new Bite Scized video on extracting salt from a salt mine and new readings on salt solution mining and large scale salt evaporation ponds (to briefly discuss environmental impact and meet HS-ES3-2) (Lesson 1.4)
● Chemical Composition of Salt Interactive: Added new interactive to compare chemical composition of different table salts + flame test (Lesson 1.5)
Modifications:
● Assessment is modified and updated to reflect new changes accordingly.
● Adjusted lesson to use more of a notebook-style format and familiarize students with common templates/structures in their notes (e.g. cause/effect; structure/function)
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