Entry 8 - Maple Syrup

MAPLE SYRUP 

           

Maple syrup is usually made from the sap of sugar maple, red maple, or black maple trees, although it can also be made from other maple species. In cold climates, these trees store starch in their trunks and roots before the winter; the starch is then converted to sugar that rises in the sap in the spring. Maple trees can be tapped by boring holes into their trunks and collecting the exuded sap. The sap is processed by heating to evaporate much of the water, leaving the concentrated syrup. Maple syrup was first collected and used by the indigenous peoples of North America. The practice was adopted by European settlers, who gradually refined production methods. Technological improvements have further refined syrup processing since then. (CONTENT)

Having already discussed jobs of people from our community, we will discuss the task of tapping trees, collecting the sap and making maple syrup and other products from it.  We will watch a short video on You Tube called “How to Make Maple Syrup” by Ethan and Justin Spencer. Students will list and recall the steps. (DOK 1) We will then discuss that the process is still the same as it was long ago but point out that some of the tools have changed. We will then distinguish between those changes and compare the tools from then & now. (DOK 2)  We will draw conclusions as to why the tools have changed and the process is still the same.(DOK 3) We will hypothesize why maple syrup production is not the same each year and what the causes are.(DOK 3) Next we will discuss the different ways we can use the product and learn the steps to make maple sugar as we did at Somerset Historical Society. I did find that some people recommend using a Kitchen Aid Mixer to do this but I feel the students would enjoy doing it the “old fashioned” way. I would have students create a series of pictures showing the steps to making sugar and then write simple sentences to explain the process. (DOK 4) Finally students would actually make the sugar. (DOK 4) (Standards 1.4.1.B, 1.5.1.C, & 1.9.1.A)

Domains: 1a, 1b, 1c, 1d, 2b, 2c, 2d, 3a, 3b, 3c