ERIC Number: ED235039
Record Type: RIE
Publication Date: 1982
Reference Count: 0
Fermentation. Third World Science.
Jones, Natalie; Hughes, Wyn
This unit, developed by the Third World Science Project, is designed to add a multicultural element to existing science syllabi (for students aged 11-16) in the United Kingdom. The project seeks to develop an appreciation of the: boundless fascination of the natural world; knowledge, skills, and expertise possessed by men/women everywhere; application of knowledge and skills to solve the practical problems of everyday life; impact of modern technology in the world; and the influence of the cultural background on the perception of knowledge, problems, and solutions. The unit begins with a discussion of the structure and fermentation activity of yeast (Saccharomyces), followed by an account of Pito brewing in Northern Ghana. Main concepts and processes arising from each step in the brewing procedure and the industrial manufacture of the beverage are included. The brewing of Kanchine (Zambian beverage) is then considered, including rules for drunkards. The unit concludes with four experiments focusing on anaerobic respiration and fermentation in yeast. Laboratory procedures, materials needed, and related questions are included for each experiment. (JN)
Descriptors: Alcoholic Beverages, Cultural Activities, Developing Nations, Elementary School Science, Foreign Countries, Intermediate Grades, Laboratory Procedures, Manufacturing, Microbiology, Physiology, Science Education, Science Experiments, Secondary Education, Secondary School Science
Centre for World Development Education, 128 Buckingham Palace Road, London SW1W 9SH England.
Publication Type: Guides - Classroom - Teacher
Education Level: N/A
Audience: Practitioners; Teachers
Sponsor: Training Services Agency, London (England).
Authoring Institution: University Coll. of North Wales, Bangor (United Kingdom). School of Education.
Identifiers: Fermentation; Third World Science Project; United Kingdom; Yeast