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  Home > JCE Print > Journal of Chemical Education > Issues > 2000  > November  >
In the Classroom
JCE Classroom Activity
Cabbage Patch Chemistry
JCE Editorial Staff
Journal of Chemical Education, 209 N. Brooks St., Madison, WI 53715
Cover
November 2000
Vol. 77 No. 11
p. 1432A
Abstract
Many vegetables need to be preserved to remain edible for long periods while kept at room temperature. One preservation method is fermentation. In the proper environment, microbial organisms present on the surface of particular vegetables convert sugars in the vegetable tissues to acids. In this Activity, students make sauerkraut and also investigate the effect of changing one variable in the sauerkraut-making process. This Activity involves students for an entire month (the fermentation period). Related chemical concepts include organic chemistry, catalysts, and carbohydrates. Making sauerkraut has obvious home economics applications. History can also be a cross-curricular application, as fermenting cabbage and other vegetables has been important throughout history. The Activity ties in well with biology classes, where fermentation, lactic acid cycles, and plant cell morphology could be discussed in more detail.
More Information
*  Citation
 JCE Editorial Staff. J. Chem. Educ. 2000 77 1432A.
*  Keywords
 Carbohydrates; Catalysis; Consumer Chemistry; Food Science; Introductory / High School Chemistry; Organic Chemistry
*  History
 Created:
Last Updated:		 October 6, 2000
April 15, 2005
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