Vitamin C in Saskatoon Berries

Mary Tait
Ashlee Muyard
Christina Vellacott
Sandy Bonny

Curiculum Connections

MS7.3
HB5.1
AE9.1

Course

- 2015

Author's Note

Mary Tait: Titration is a chemical method used to identify certain molecules in a solution. Titration for Vitamin C in solutions made from food lets us know how good they are as a nutritional source for this vitamin. In these presentations and activity files I've provided an easy chemical method that teachers can use to help students explore the vitamin C content of food preserved by different methods. Drying berries is one of the best ways to ensure the preservation of nutrients, as opposed to boiling and canning, because heat destroys the vitamin C molecule. I think this is fascinating! Pemmican is healthier than Jam, but let your students discover that on their own. I hope you have fun!

Ashlee and Christina: We enjoyed testing the method and creating the video. This is a fun and hands-on way for students to learn how traditional food preservation helped to provide nutrients to people during wniter on the Prairies. The activity is an interesting way to explore the grade 5 learning outcomes related to examining how the methods and perspectives of First Nations and Métis have contributed to knowledge about maintaining a healthy body. 

Description

Presentation and activity files for elementary and high school audiences that link traditional food preservation and chemical titration methods - this activity can be paired with the pemmican making activity contributed by Tracee Thompson and Bryan Mitchell

Education Utility

Hands-on activity, video, and backgrounder presentation to explore the Vitamin C content of berries.

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