Grades 3-5
Science and Math
Objective:
Students will collect data on PH's of different brands of hot cocoas and determine if there is a relationship between the most favorite flavor and associated PH levels.
Sunshine State Standards:
MA.E.1.2.3 Analyzes real-world data to recognize patterns and relationships of the measure of central tendency using tables, charts, histograms, bar graphs, pictographs, and circle graphs generated by appropriate technology, including calculators, and computers.
Materials:
ß Different brands of hot cocoa mixes
ß Hot plate (other source of heat)
ß Small cups
ß Litmus paper
ß Pans for heating/mixing hot chocolate mixes
ß Spoon for mixing hot cocoa
Preparation:
Dispense materials to each student individually at their desks. Start with an open discussion on what hot cocoa is made from, and describe the cacao pod that is used to make hot cocoa. Next, discuss the place of origin of the cacao pod and the cacao bean. (South America)
Procedure:
1) Students make hot cocoa using the different brands of mix.
2) Pour small quantities of each brand into the cups for tasting.
3) Set aside a cup of each type of cocoa to test the PH.
4) Have students rank the taste of each type of cocoa on a scale from 1-10.
5) Use litmus paper to find the PH of each type.
6) Students analyze the data collected from the experiment.
7) Students create a bar graph of the taste tests and of the PH test.
8) Students write a summary of their findings.
Extensions:
Students can use the Internet to research facts about hot cocoa from South America. Students can check the PH of other powdered drinks and compare their findings with the data from the cocoa experiment and make a chart.