Skip to main content
The Chemistry of Pickles
lesson
144 Downloads
Write a review

The Chemistry of Pickles

Share

Share On Facebook
Share On Twitter
Share On Pinterest
Share On LinkedIn
Email
Grade Level Grades 3-12
Resource Type Lesson Plan

About This Lesson

This NBC Learn video, one in a 6-part "Cheeseburger Chemistry" series, examines the role of salty brine, fermentation, lactic acid and pH in the process of pickling food to preserve it.

Resources

Files

LP_Wk_10-MS_Acid_pH.doc

Lesson Plan
February 10, 2020
48.5 KB

LP_Wk_10-HS_Acid_pH.doc

Lesson Plan
February 10, 2020
62.5 KB
Videos
The Chemistry of Pickles
Remote video URL

Reviews

Write A Review

Be the first to submit a review!

Advertisement