_____________________________ 8 th Writing - Murphy

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Informational Writing: Turning Research into an Essay

Objective: Learn and practice key skills for informational research writing including generating research questions; selecting, using, and documenting sources correctly; applying hamburger paragraph structure; using proper formal voice including domain-specific vocabulary.

Assessment: 2-3 paragraph organized introduction to science fair project using 4-6 key vocabulary words/terms and providing essential background information to understand and perform the experiment. Essay will be written in a formal voice and will correctly cite a variety of sources.

Assignment Due Date How to Turn It In Google Classroom Assignment Name

“Card Game” Tuesday, Oct. 11Notecards turned in at end of class in order.(Participation Grade)

N/A

Science Fair Essay Rough Draft Thursday, October 13by 10:00pm

Google Classroom(Formative Grade – Completion)

Science Fair Essay Rough Draft

Science Fair Essay Final Draft Tuesday, October 18 by 10:00pm

Google Classroom(Summative Grade – Correctness)

Science Fair Essay Final Draft

Paragraph 1: Introduction - Covers history OR why this project matters / why this was chosen. SO…maybe a brief

actual history of the SCIENCE behind it and perhaps why what you are testing should be tested –but keep a formal tone!

For me, this paragraph has a brief history of yogurt (how it came to be and how it came to be mass produced).

Paragraph 2: Category #1 – This will be a hamburger style paragraph that pieces together key facts with some

explanation and connection in between facts. For me, this paragraph is all about the scientific process of making yogurt.

Paragraph 3: Category #2 –This will be a hamburger style paragraph that pieces together key facts with some

explanation and connection in between facts. For me, this paragraph is all about the chemical compounds of the additives in my three different

yogurt starters.

THE CARD GAME

Sample Rough Draft of Essay

Sandy Murphy

Mrs. Teacher

Writing 8A/B

6 October 2016

Yogurt Making: Is Less Really More?

Common belief shows the beginnings of yogurt dating back all the way to 6000BC in Asia. It is believed

that herdsmen (cattle or goat herders) would milk their animals and store the milk in dried animal stomachs.

The enzymes in these containers as well as the temperature of the area caused the milk to curdle (pH change

in the fluid and set and essentially create yogurt (CITE)). This food became a staple for many peoples of the

day due its ability to keep well in many temperatures and the health benefits (CITE). Commercial yogurt didn’t

begin production until the 1940s and has been evolving ever since with companies adding mix-ins and

additives to improve mass production and trying to commercialize various types of yogurt (CITE). One may

question if the additives affect the consistency of the yogurt produced.

The process of making yogurt is all based around one scientific process: bacterial fermentation of milk.

The process begins as milk is heated to an ideal temperature (85-90 C (185-195 F)) and then cooled to the

proper temperature (50 to 55 C (122-130 F)). A small of amount of bacteria is then added to the milk (usually

the form of pre-made yogurt). The bacterium converts the lactose (milk sugars) into lactic acid (CITE). The

lactic acid then “[changes the pH] and the milk proteins can suddenly attach one another and form clumps.”

The milk is then incubated in a water bath for at least three hours (CITE). “The milk is incubated to maximize

the activity of the bacteria” (CITE). This curdling and clumping of the milk proteins is what allows the milk to

thicken and set into yogurt. Without the bacteria changing the lactose into an acid, the curdling of milk would

not occur, and yogurt would never be formed.

While the process of making yogurt is fairly simple, the addition of various ingredients has become the

norm in mass production and each additive has the potential to affect the process of fermentation due to

different chemical compositions. Three common additives are gelatin, fruit puree or juice, and sweeteners.

Gelatin is a compound

Three common additives include gelatin (Yoplait plain), fruit puree (Stonyfield Strawberry), and additional

sweeteners (honey and sugar in Noosa), and each has unique chemical properties that have the potential to

affect the process of fermentation. Togelatin is

https://www.dairygoodness.ca/yogurt/the-history-of-yogurt

http://foodreference.about.com/od/Dairy/a/Why-Does-Milk-Curdle.htm

http://healthyeating.sfgate.com/list-good-bacteria-7771.html

http://www.compoundchem.com/2014/08/21/chemistryofhoney/

http://www.fao.org/docrep/v5030e/v5030e06.htm

http://www.encyclopedia.com/science-and-technology/biochemistry/biochemistry/gelatin

Yoplait.com

stonyfieldyogurt.com