In this 4-6 day lesson, students explore how heat transforms butter through physical and chemical changes by making brown butter, analyzing the process in stages, and making brown butter rice krispie treats.
 
Note: This lesson has been recently updated in February 2024. 
We have two versions of this lesson (one for grades 5-8 and one for grades 9-12). Both are rooted in most of the same activities. Here are key differences:
Components: Grades 9-12 has a heavier emphasis on the individual components that make up butter.
Melting: Grades 9-12 compare melting points across different fats and learn the basics of molecular structure of saturated and unsaturated fats, while Grades 5-8 consider what melting really is, and evidence that the butter has become a liquid
Bubbles: Grades 9-12 do an additional lab and data analysis/math work to look at the percentage of water in butter. Grades 5-8 simply establish that bubbles occur due to the evaporation of water in butter.
Chemical Changes: Grades 9-12 learn more details about the Maillard Reaction. Grades 5-8 focus more on evidence of chemical changes.
 
This Lesson Includes:
Teacher Lesson Plan with Essential Questions, Objectives, and NGSS standards, Lab Preparation (Materials, Ingredients, Amazon Lists when appropriate, and Tips & Tricks) and day-by-day lesson plans
Classroom Slides with directions for lesson flow, turn and talk prompts, illustrations and graphics, embedded videos, and whole group reflection questions
Student Handouts with step-by-step lab directions and other activities
Anchor Reading that explains key concepts
Videos: an instructional lab video and a fun and informative Science Snack video
 
All materials are included in a Google Drive folder.