CONSUMER CHEMISTRY

Quarter 2: Module 3 5

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Science – Grade 9
Alternative Delivery Mode
Quarter 2 – Module 3: Chemistry in Cooking
First Edition, 2020

Republic Act 8293, section 176 states that: No copyright shall subsist in any
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Published by: Ernesto Rondon High School

Science Department Head- Mr. Arlon P. Cadiz
Principal: Dr. Anita S. Bohol - Principal IV

Development Team of the SLeM

Writer: Manilyn V. Reyes

Editors: Eusebia Teresa L. Hachiles
Mary Ann L. Palomar
Reviewers: Eva Perez
Anabel B. Mejia
Illustrator: Riza B. Laxamana
Language Editor: Esmenia L. Cainong
Layout Artist: Sharon T. Landingin
Management Team:
Dr. Anita S. Bohol - Principal IV
Mr. Arlon P. Cadiz - Science Head Teacher III

Printed in the Philippines by Ernesto Rondon High School

Department of Education – Region NCR

Office Address: Road 3, Project 6 , Quezon City

Telefax:
Telephone No.: 7-7990846 / 4531616
E-mail Address: [email protected] / [email protected]
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CONSUMER Chemistry

Quarter 2 – Module 3:
Chemistry of Cooking
HOW TO USE THIS MODULE
Before you start answering the Supplementary Learning Material (SLeM),
I want you to set aside other tasks that will disturb you while enjoying the
lessons. Read carefully the instructions below to successfully enjoy the
objectives of this kit. Have fun!
1. Follow carefully all the instructions indicated in every part of this SLeM.
2. Write in your notebook the concepts about the lessons. Keep in mind that
Writing develops and enhances learning,
3. Perform all the provided activities in the SLeM.
4. Let your facilitator/guardian assess your answers.
5. Analyze conceptually the posttest and apply what you have learned.
6. Enjoy studying!

PARTS OF THIS MODULE

Expectations This will provide what will you will be able to know in
SLeM.

Pre-test This will assess your prior knowledge and the concepts to
be mastered throughout the lesson.

Looking Back This section will measure the skills that you learned and
to your Lesson understood from the previous lesson.

Brief This section will give you an overview of the lesson.

Introduction

Activities These are activities designed to develop your critical

thinking and other competencies that you need to
master. These can be done solely or with your partners
depending on the nature of the activity.

This section summarizes the concepts and applications of

Remember the lessons

Check your This will verify how you learned from the lesson.
Understanding

Post-test This will measure how much you have learned from the
entire SLeM

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 Expectations

Specifically, this module will help you to:

1. Define operationally what is fermentation;
2. Identify the different types of fermentation and the types of bacteria associated with it
to produce the end products;
3. Recognize the role of bacteria and the health benefits to human body.

Pre-Test

DIRECTIONS: Read each question carefully. Choose and write the correct answer on another
sheet of paper.

1. Which of the following best describes fermentation process?

A. It is a process of breaking down complex organic compounds into simpler
compounds by microorganism without the presence of oxygen.
B. It is a process of breaking down complex molecules by bacteria in the presence of
oxygen.
C. It is a process of converting complex inorganic compounds into simpler
compounds by microorganism without the presence of oxygen.
D. It is a process of converting complex inorganic compounds into simpler
compounds by microorganism with the presence of oxygen.

2. What type of microorganisms is commonly used in the production of alcohol during

fermentation?
A. Zooflagellates B. Bacillus cereus C. Yeast D. Sporozoans

3. Which of the following is the product of fermentation?

A. soft drinks B. plastic C. cheese D. paint

4. How does milk convert into yogurt?

A. by lactic acid fermentation C. by mixed fermentation
B. by alcohol fermentation D. by acetic acid fermentation

5. Which of the following is NOT a commercially- important fermentation product?

A. buttermilk B. cheese C. vinegar D. pyruvate

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 Looking Back

In module 2, you have learned about the different food sources that are rich in
carbohydrates v proteins, vitamins and minerals. Let us find out if you can still recall your
previous topic.
Using the food pyramid below, label the food group which could be the source of
carbohydrates, proteins, lipids, vitamins and minerals.
Legend:
Junk food
Milk, Cheese, Eggs
Meat, Chiken, Fish
Vegetables
Fruits
Breads, Oat

Source: adapted from: https://image.freepik.com/free-vector/food-pyramid-template_23-2148479310

Brief Introduction

What comes into your mind when you hear the word bacteria?
Do you know that you would not exist without the bacteria?
Without bacteria other life on earth could not survive.

Bacteria are alive! They are the most abundant and simplest life-form made up of only
one cell. Bacteria can survive every condition on earth and can be found everywhere even in
the human body.

Some bacteria cause infections or produce toxic substances which pose threat to health.
However some are good and essential to life. Now, let’s find out the importance of good
bacteria in the field of industry and in the human body. We will find out how bacteria are used
in the production of our favourite fermented food.

History of fermentation in the West

During Neolithic times, humans already practiced fermentation such as in production of

beer, wine, leavened bread and cheese. It was followed by East Asian fermented foods, yogurt
and other fermented milk products, pickles, sauerkraut, vinegar, butter and traditional alcoholic

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beverages. In modern industrial fermentation, bacteria and single-celled protein foods such
as yeast and microalgae are used. More recently, molds have been used in industrial
fermentation to make vitamins B-2 (riboflavin) and B-12, textured protein products antibiotics,
citric acid, and gluconic acid.

How are these microorganisms discovered? It was in the late 1500’s that the compound
microscope was invented which revolutionized the knowledge of the invisible microbial world.
In 1675 the Dutch merchant Anton van Leeuwenhoek saw and reported one-celled organisms,
which he called "animalcules (today it is called protozoa). In 1680, using a microscope that
magnified the diameter of each object 300-fold, he looked at yeast and found them to consist
of tiny spheroids. It was found out that there is no connection between the existence of these
microorganisms and the fermentation process.

Justus von Liebig, J.J. Berzelius, and Friedrich Woehler criticized the view of
fermentation as a process initiated by living organisms. The debate ended when the great
French chemist Louis Pasteur (1822-1895) proved conclusively that fermentation was initiated
by living organisms. In 1857, he showed that lactic acid fermentation is caused by living
organisms. Also, in 1860 he identified the role of microorganism in souring of milk and spoilage
of food which led to the process of pasteurization. He defined fermentation (incorrectly) as
"Life without air," but correctly showed specific types of microorganisms cause specific types
of fermentations and specific end products. This discovery was still criticized.

It was in 1897 when the German chemist Eduard Buechner, extracted a juice from
ground yeast and found out that this dead liquid would ferment a sugar solution and produce
carbon dioxide and alcohol just like living yeast. Because of this discovery, the term enzyme
came to be applied to all ferments. Ferments refer to substances that undergo fermentation.

It was finally understood that fermentation is caused by enzymes which are produced by
microorganisms.

What is Fermentation?

Fermentation is the process of breaking down complex molecules of organic compounds

such as glucose into simpler compounds by enzymes, complex organic catalysts, which are
produced by microorganisms such as molds, yeasts, or bacteria.

Fermentation results in the production of energy in the form of two ATP molecules. The
other end products of fermentation differ depending on the organism. In many bacteria, fungi,
protists, and animal cells (notably muscle cells in the body), fermentation produces lactic acid
and lactate, carbon dioxide, and water. In yeast and most plant cells, fermentation produces
ethyl alcohol, carbon dioxide, and water.

To understand the process, do Activity 1: “The Magic Balloon”. The table below
summarizes the three major types of fermentation and the specific bacteria which carry the
process of producing the end products.

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Major Types Microorganisms that act as Chemical Formula Application
of fermenters
Fermentation
Yeast, yeast like molds
(Amylomyces rouxii), molds like C6H12O6 (glucose) →
1. Alcohol yeast (Endomycopsis) and 2 C2H5OH Beer, wine,
fermentation- bacteria (Zymomonas mobilis.) (ethanol) + 2 CO2 distilled liquors
(carbon dioxide)
Lactobacillus spp., lactococci,
Streptococcus thermophilus, and
leuconostocs

Lactobacillus spp., lactococci, C6H12O6 Yogurt,

Streptococcus thermophilus, and (glucose)- sauerkraut,
2. Lactic Acid leuconostocs and other lactic acid 2C3H6O3 (lactic Pickled
Fermentation Bacteria ( LAB) acid) + 2CO2 Vegetables,
(carbon dioxide)+ Philippine Puto,
2 ATP Philippine Balao
Balao

Acetic acid bacteria (AAB) C6H12O6 → Vinegar,

3. Acetic Acid 3CH3COOH kombucha, water-
Fermentation Ex. Acetobacter aceti, (glucose) (Acetic kefir, and lambic
Acetobacter cerevisiae, acid) beer.
Acetobacter malorum,
Acetobacter oeni, Acetobacter

Activities
Activity 1: The Magic Balloon!
Objective: To determine the effect of sugar in the process of yeast fermentation.
Materials:
3pcs -500 ml plastic bottle
3 large rubber balloons
6 teaspoons of yeast
3 tsp sugar
3 cups of lukewarm water (40 °C-45 °C)

Procedures:
1. Label the plastic bottles as bottle 1, bottle 2 and bottle 3
2. Measure 2 teaspoon of yeast and put into each bottle.
3. Add 1tsp of sugar into bottle 2 and bottle 3.
4. Pour 1 cup of water into each bottle.
5. Place the balloon on top of each bottle and secure it by fastening tightly with a
tape.

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 6. Wait for 45- 60 minutes and record your observation.
Guide Questions:

1. What happened to the balloon? Compare the three balloons in different

bottles.
2. How did the variable (sugar) affect the process of yeast fermentation?

Activity 2: Watch Me!

Objective: To recognize the importance of good bacteria in the production of fermented
foods.

Materials:
gadgets and internet connectivity

Procedure:
1. Watch the video using the link provided.
A. Alcohol Fermentation
Link: https://www.youtube.com/watch?v=VqNxYtM_Cf8
Guide question:
1. How do the kind of yeast and temperature affect the process of
brewing beer?

B. Lactic acid fermentation

Link: https://www.youtube.com/watch?v=V4MuECi05hc

https://www.youtube.com/watch?v=1ZSoYrHyX9c

Guide question:
1. What is the role of lactic acid bacteria in the production of yogurt?

C. Acetic fermentation

Link: https://www.youtube.com/watch?v=Y-Cn1u8qiKE

Guide question:
1. How could an apple juice be converted into an apple cider vinegar?

Activity 3: What’s My Benefits?

Objective: To recognize the health benefits of good bacteria present in fermented
products.

Materials:
paper and pen
Fermented foods are rich in probiotic bacteria. Probiotics are live bacteria and
yeast which are good for human digestive system.

Complete the table below by providing the health benefits of the following products.

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 Food products Description Health Benefits

Highly nutritious and a very good source of

1. Cheddar cheese protein. It is also rich in vitamins and minerals,
including calcium, vitamin B12, phosphorus
and selenium
2. Yogurt It is made from milk which has been fermented
by lactic acid bacteria and bifidobacteria
A finely shredded cabbage that has been
3. Sauerkraut fermented by lactic acid bacteria. It is rich in
fiber as well as Vitamin C, B and K, sodium,
iron, manganese, antioxidants, lutein and
zeaxanthin

4. Apple cider vinegar Vinegar made from fermented apple juice

Fermented dairy product made from non-fat or
5. Buttermilk low-fat milk which is “cultured” with lactic acid
bacteria.

Remember

• Fermentation is a process involving yeasts or other microorganisms in

breaking down complex organic compounds into simpler organic compounds
in the absence of oxygen.
• Fermentation uses an organic molecule as a final electron acceptor to
regenerate NAD+ from NADH so that glycolysis can continue.
• There is a specific type of microorganism responsible for a certain type of
fermentation to produce specific end products.
• Fermented foods are rich in probiotic bacteria which support immune function,
fight off the bad bacteria and restore the balance of the human body.

Check Your Understanding:

1. Why is fermentation done in the absence of air?

_______________________________________________________________
_______________________________________________________________

2. What are the optimal conditions in fermentation process?

_______________________________________________________________________
_______________________________________________________________________

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 3. What is the importance of fermentation?
_____________________________________________________________________
_____________________________________________________________________

Post-Test

DIRECTIONS: Read each question carefully. Choose and write the correct answer on
a separate sheet of paper.

1. Which of the following is TRUE about fermentation?

A. Fermentation products differ with different microorganisms.

B. Fermentation is carried out by bacteria to produce ATP with the presence of
oxygen.
C. Fermentation refers to breaking down of inorganic compounds into simpler
compound with the presence of oxygen.
D. Fermentation uses the same types of microorganisms to produce lactic acid,
alcohol and acetic acid.

2. Can you use any kind of yeast in making beer or wine?

A. No B. Yes

3. How could sugar be converted into acetic acid?

A. By acetic acid fermentation carried out by acetic acid bacteria
B. By lactic acid fermentation carried out by lactobacillus
C. By alcohol fermentation carried out by yeast
D. By mixed fermentation carried out by any kind of bacteria

4. Which of the following product of fermentation helps in lowering the risk of heart
diseases and osteoporosis?
A. Milk tea C. Cheddar cheese
B. Ice cream D. Soft drinks

5. Which of the following bacteria produces yogurt?

A. Acetobacter aceti C. Zymomonas mobilis
B. Streptococcus thermophilus D. Acetobacter maloru

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References:
WEBSITES
A brief history of fermentation, east and west. (n.d.). SoyInfo Center: Soy From A Historical
Perspective. https://www.soyinfocenter.com/HSS/fermentation.php
Fermentation | Microbiology. (n.d.). Lumen Learning – Simple Book
Production. https://courses.lumenlearning.com/microbiology/chapter/fermentation/
Fermentation meaning | Best 9 definitions of fermentation. (n.d.). Your
Dictionary. https://www.yourdictionary.com/fermentation#:~:text=Fermentation%20is%20defi
ned%20as%20a,is%20an%20example%20of%20fermentation
Lactic acid fermentation. (n.d.). ScienceDirect.com | Science, health and medical journals,
full text articles and books. https://www.sciencedirect.com/topics/agricultural-and-biological-
sciences/lactic-acid-fermentation
NCBI bookshelf. (n.d.). National Center for Biotechnology
Information. https://www.ncbi.nlm.nih.gov/books/NBK234703/)
(n.d.). Ecology Center | Environment, Community, Justice. https://ecologycenter.org/wp-
content/uploads/2012/06/Strange_Brew.pdf-
Palsdottir, H. (n.d.). 11 probiotic foods that are super healthy.
Healthline. https://www.healthline.com/nutrition/11-super-healthy-probiotic-
foods#TOC_TITLE_HDR_13
The microbiology of food | Boundless microbiology. (n.d.). Lumen Learning – Simple Book
Production. https://courses.lumenlearning.com/boundless-microbiology/chapter/the-
microbiology-of-food/

For inquiries or feedback, please write or call:

Ernesto Rondon High School Project 6, Quezon City

Email Address: [email protected]

Telephone no. 7-7990846 / 4531616

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