Analyses des eaux<\/h2>\n\n\n\n
Les \u00e9l\u00e8ves laborantins identifient quelques ions pr\u00e9sents dans les eaux ; min\u00e9rale, du robinet et distill\u00e9e. Ils d\u00e9terminent l’extrait sec, mesurent la temp\u00e9rature, le pH et la conductivit\u00e9 \u00e9lectrique puis dosent la duret\u00e9 totale de l’eau min\u00e9rale.<\/p>\n\n\n\n Les \u00e9l\u00e8ves biochimistes mettent en \u00e9vidence les biomol\u00e9cules (glucides, lipides et prot\u00e9ines) contenues dans les aliments d’un d\u00e9jeuner gr\u00e2ce \u00e0 des r\u00e9actions color\u00e9es (liqueur de Fehling, biuret,…).<\/p>\n\n\n\n Les \u00e9l\u00e8ves \u00e9nerg\u00e9ticiens d\u00e9terminent la valeur calorique d’une huile alimentaire en mesurant la chaleur d\u00e9gag\u00e9e par sa combustion dans un calorim\u00e8tre exp\u00e9rimental.<\/p>\n\n\n\n Les \u00e9l\u00e8ves physiciens mesurent la masse volumique de l’eau distill\u00e9e, d’une eau sal\u00e9e et d’une huile alimentaire et d\u00e9duisent leur densit\u00e9 respective.<\/p>\n\n\n\n <\/p>\n\n\n\n Les \u00e9l\u00e8ves horticoles ont cultiv\u00e9 du basilic dans les serres du lyc\u00e9e puis l’ont utilis\u00e9 pour pr\u00e9parer du pesto, un condiment traditionnel de la cuisine italienne.<\/p>\n\n\n\n Les \u00e9l\u00e8ves cuisiniers ont pr\u00e9par\u00e9, en respectant les proportions de la recette, les diff\u00e9rents ingr\u00e9dients : basilic, pignons de pin, huile d’olive, aulx, jus de citron, parmesan, sel et poivre.<\/p>\n\n\n\n Les \u00e9l\u00e8ves gastronomes incorporent dans un mortier et pilent les ingr\u00e9dients pour obtenir le pesto \u00ab\u00a0maison\u00a0\u00bb. Au go\u00fbt frais et cr\u00e9meux, il est d\u00e9gust\u00e9 en tartinade. D\u00e9licieux !<\/p>\n\n\n\n Dans cet Enseignement Pratique Interdisciplinaire (EPI) , les \u00e9l\u00e8ves de 3i\u00e8me analysent les aliments dans les laboratoires. Ils d\u00e9couvrent les caract\u00e9ristiques des aliments en r\u00e9alisant des exp\u00e9riences scientifiques. Voici quelques 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Tests des biomol\u00e9cules<\/h2>\n\n\n\n
![\"\"](\"https:\/\/www.hdebalzac.fr\/wp-content\/uploads\/2023\/06\/3-EPI-Biomolecules-1024x1024.jpg\")
<\/p>\n\n\n\nCaract\u00e9ristiques d’une huile alimentaire<\/h2>\n\n\n\n
![\"\"](\"https:\/\/www.hdebalzac.fr\/wp-content\/uploads\/2023\/06\/3-EPI-Valeur-energetique-huile-1024x1024.jpg\")
![\"\"](\"https:\/\/www.hdebalzac.fr\/wp-content\/uploads\/2023\/06\/3-EPI-Densites-1024x1024.jpg\")
Du basilic frais au pesto \u00ab\u00a0maison\u00a0\u00bb<\/h2>\n\n\n\n
![\"\"](\"https:\/\/www.hdebalzac.fr\/wp-content\/uploads\/2023\/06\/3-EPI-Basilic-1024x1024.jpg\")
![\"\"](\"https:\/\/www.hdebalzac.fr\/wp-content\/uploads\/2023\/06\/3-EPI-Pesto-ingredients-1024x1024.jpg\")
![\"\"](\"https:\/\/www.hdebalzac.fr\/wp-content\/uploads\/2023\/06\/3-EPI-Pesto-fabrication-1024x1024.jpg\")
Nos \u00e9l\u00e8ves de 3ieme<\/sup> ont bien appr\u00e9ci\u00e9 ces exp\u00e9riences scientifiques et culinaires. Elles ont permis de construire et d’approfondir leurs connaissances sur l’alimentation (sant\u00e9, d\u00e9veloppement durable) et en sciences (d\u00e9marche en math\u00e9matiques et physique-chimie).<\/p>\n","protected":false},"excerpt":{"rendered":"