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KS2 Useful Microbes

This section highlights to students that not all microbes are harmful by examining beneficial microbes. This lesson aims to explore the various ways and means by which we utilise certain organisms for our benefit with examples from the food industry.

Last Updated October 5, 2020 Medium English Bacteria, Culture, Fermentation, Fungi, Micro-organism, Microbes, Microscope, Probiotic, Useful
  • Overview

What will you learn?

This lesson highlights useful microbes needed in food production and digestion. In the activity, Yeast Races, students observe first-hand how microbes can be put to good use in the food industry by observing how yeast makes dough rise through the process of fermentation.

Activities include:

  • "Yeast races", where students observe how yeast makes dough rise through the process of fermentation.
  • "Yummy yogurt", where students observe changes to milk after yogurt culture is incubated.
  • Learning Objectives:

    • Understand that some microbes can keep us healthy.
    • Understand that some microbes can be put to good use.
    • Know that microbes grow at different rates depending on their environments.

    Requirements:

    • 2 plastic cups
    • Flour
    • Yeast solution
    • Sugar
    • 2 Graduated cylinders (or other container with measurements on the side)
    • Basin
    • Hot water

    Curriculum Links:

    • Science: Working Scientifically, Living things and their habitats
    • English: Reading & Comprehension
    • RSHE: Health & Prevention
    • Design & Technology: Cooking & Nutrition
    • Mathematics: Comparing measurements
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e-Bug is a free educational resource, operated by Public Health England, which contributes to the government’s ongoing action plan to tackle antimicrobial resistance. e-Bug resources make learning about microbes, antibiotics and the spread and treatment of infection, engaging and accessible.

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DISCLAIMER: e-Bug was developed for use in schools pre-COVID-19 and so some activities may require modification based on your school’s distancing guidelines.

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