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    Lesson Plan

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    ramon picayo
    The document outlines a lesson plan about fermentation. It defines fermentation as the breakdown of pyruvic acid without oxygen, called anaerobic respiration. There are two main types - alcoholic fermentation using yeast to produce alcohol, and lactic acid fermentation in muscles producing lactic acid. The lesson plan includes objectives, materials, procedures, content on the two fermentation types and their chemical equations, a generalization section, and an evaluation quiz.

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    Lesson Plan

    Uploaded by

    ramon picayo
    1K views4 pages
    The document outlines a lesson plan about fermentation. It defines fermentation as the breakdown of pyruvic acid without oxygen, called anaerobic respiration. There are two main types - alcoholic fermentation using yeast to produce alcohol, and lactic acid fermentation in muscles producing lactic acid. The lesson plan includes objectives, materials, procedures, content on the two fermentation types and their chemical equations, a generalization section, and an evaluation quiz.

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    The document outlines a lesson plan about fermentation. It defines fermentation as the breakdown of pyruvic acid without oxygen, called anaerobic respiration. There are two main types - alcoholic fermentation using yeast to produce alcohol, and lactic acid fermentation in muscles producing lactic acid. The lesson plan includes objectives, materials, procedures, content on the two fermentation types and their chemical equations, a generalization section, and an evaluation quiz.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    1K views4 pages

    Lesson Plan

    Uploaded by

    ramon picayo
    The document outlines a lesson plan about fermentation. It defines fermentation as the breakdown of pyruvic acid without oxygen, called anaerobic respiration. There are two main types - alcoholic fermentation using yeast to produce alcohol, and lactic acid fermentation in muscles producing lactic acid. The lesson plan includes objectives, materials, procedures, content on the two fermentation types and their chemical equations, a generalization section, and an evaluation quiz.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    A Semi-Detailed Lesson Plan in Science

    I. OBJECTIVES
    At the end of the lesson, the students will be able to:
    1. Define the fermentation.
    2. Identify the two forms of fermentation.
    3. Explain the fermentation process of alcoholic fermentation and lactic acid
    fermentation.

    II. SUBJECT MATTER/CONTENT


    A. Topic
    - Fermentation

    B. Instructional Materials
    a. Visual Aids/PowerPoints Presentation

    III. PROCEDURE/METHODOLOGY
    1. Prayer
    2. Attendance
    3. Classroom cleanliness
    4. Uniform checking

    B. Motivation
    - Group Game (Word Hunt)

    C. Lesson Proper

    Why does dough rise when yeast is mixed in it? How are vinegar or “buro”
    products out of local fish prepared? The answer is through fermentation.

    Fermentation is the breakdown of pyruvic acid without the use of oxygen. It is also
    called anaerobic respiration. Higher forms of organisms including humans resort to this
    process to supply themselves with energy when oxygen is insufficient.

    In a general sense, fermentation is the conversion of carbohydrates such as sugar


    into as acid or in an alcohol. More specifically, fermentation can refer to the use of yeast to
    change sugar into alcohol or the use of bacteria to create lactic acid in certain foods.
    Fermentation occurs naturally in many different foods given the right conditions, and
    humans have intentionally made use of it for many thousand years.
    The earliest uses of fermentation were most likely to create alcoholic beverages such
    as mead, wine and beer. These beverages may have been created as far as back as 7,000 BC
    E in parts of the Middle East. The fermentation of foods such as milk and various vegetables
    are probably happened sometime a few thousand years later in both the Middle East and
    China. While the general principle of fermentation is the same across all of these drinks and
    foods, the precise methods of achieving it, and the end results, differ.

    Two Types of Fermentation

    A. Alcoholic Fermentation

    Wine and beer are the products of the fermentation process carried out by some
    microorganisms. Alcoholic fermentation occurs in some plants cells and someone-celled
    organisms like yeasts. During the process, pyruvic acid is converted to ethyl alcohol
    (CH3CH2OH). Aside from ethyl alcohol, carbon dioxide and NAD+ are produced.

    Enzymes
    Glucose CO2 + Ethyl Alcohol + Energy

    B. Lactic Acid Fermentation

    You must have been experienced muscle fatigue after a long walk or when you got
    very tired. Did you notice that when you were tired, you had to gasp your breath?
    Under such conditions as when your muscles feel sore and tired, lactic acid fermentation, which
    takes place when there is a short supply of oxygen in cells.
    Lactic acid from glucose to the liver when pyruvic acid accepts hydrogen from NADH. As in
    alcohol fermentation NAD+ is released to be reused in glycolysis.

    Enzymes
    Glucose Lactic Acid + Energy

    IV. GENERALIZATION

    Fermentation is the breakdown of pyruvic acid without the use of oxygen. It is also
    called anaerobic respiration. Higher forms of organisms including humans resort to this
    process to supply themselves with energy when oxygen is insufficient. Fermentation
    occurs naturally in many different foods given the right conditions, and humans have
    intentionally made use of it for many thousand years.

    There are two types of fermentation, the alcoholic fermentation and the lactic acid
    fermentation. Alcoholic fermentation occurs in some plants cells and some one- celled
    organisms like yeasts, while the Lactic acid from glucose to the liver when pyruvic acid
    accepts hydrogen from NADH.

    V. EVALUATION: QUIZ
    Direction: Identify the following;
    1. It is the breakdown of the pyruvic acid without the use of oxygen.
    2. Another term for fermentation
    3. The two types of fermentation
    4. Chemical equation for alcoholic fermentation
    5. Chemical equation for lactic acid fermentation
    6. Year when some alcoholic beverages were created
    7. The meaning of anaerobic respiration
    8. This occurs in some plants cells and some one-celled organisms like
    yeasts.
    9. This comes from glucose to the liver when pyruvic acid accepts hydrogen from
    NADH.
    10. fermentation is the conversion of carbohydrates such as

    VI. ASSIGNMENT

    1. Make a research about Anaerobic Respiration


    2. What is Krebs’s Cycle?
    3. What is Electron Transport Chain?

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