INTRODUCTION
This module features the integration of mathematics,
science and technology (MST) through an emphasis on
design in the context of dehydration. In response
to a challenge, groups of students consider specifications
and work within constraints as they design, construct
and test a dehydrator. The device they construct is
expected to dry fruit in as short a time as possible
while maintaining the quality of the foodstuff.
Rather than proceed by trial and error, students
are expected to make design decisions based on mathematical
and scientific principles that they consciously apply.
The module features mathematical, scientific and technological
Knowledge and Skill Builder (KSB) activities that
groups complete in order to be informed as they design,
construct and test. Topics included in the KSBs are
informed design, dehydration techniques, investigations
of factors affecting dehydration, linear and curvilinear
relationships, data treatments, microbes and spoilage,
humidity and food appearance changes.
EXISTING
COURSES ENHANCED BY THE MODULE
- High School Technology Education
- Pre-Engineering
- Family and Consumer Science
GRADE
LEVEL
This module can serve as an introduction to the process
of informed design and is appropriate for use in high
schools and community colleges, grades 9-14.
TIME
ALLOCATION
23 (45-minute) periods.
