{ "metadata": { "title": "Food Science for 9th Grade", "description": "An interactive intelligent textbook for 9th grade students exploring food science through virtual MicroSim labs and hands-on kitchen experiments. Covers food chemistry, microbiology, baking science (including sourdough), nutrition, food safety, preservation, sensory science, food technology, agricultural systems, and the farm-to-table movement.", "creator": "Dan Mccreary", "date": "2026-05-27", "version": "1.0", "format": "Learning Graph JSON v1.0", "schema": "https://raw.githubusercontent.com/dmccreary/learning-graphs/refs/heads/main/src/schema/learning-graph-schema.json", "license": "CC BY-NC-SA 4.0 DEED" }, "groups": { "FOUND": { "classifierName": "Foundational Science Skills", "color": "SteelBlue", "font": { "color": "white" } }, "CHEM": { "classifierName": "Food Chemistry", "color": "DarkSlateBlue", "font": { "color": "white" } }, "COOK": { "classifierName": "Cooking Science and Heat Transfer", "color": "Crimson", "font": { "color": "white" } }, "BAKE": { "classifierName": "Baking Science", "color": "DarkGoldenrod", "font": { "color": "white" } }, "MICR": { "classifierName": "Food Microbiology", "color": "DarkGreen", "font": { "color": "white" } }, "SAFE": { "classifierName": "Food Safety and Sanitation", "color": "DarkRed", "font": { "color": "white" } }, "NUTR": { "classifierName": "Nutrition Science", "color": "Teal", "font": { "color": "white" } }, "PRES": { "classifierName": "Food Preservation", "color": "MediumPurple", "font": { "color": "white" } }, "SENS": { "classifierName": "Sensory Science", "color": "HotPink", "font": { "color": "black" } }, "PROC": { "classifierName": "Food Technology and Processing", "color": "Orange", "font": { "color": "black" } }, "AGRI": { "classifierName": "Agricultural Systems and Sustainability", "color": "OliveDrab", "font": { "color": "white" } }, "LOCL": { "classifierName": "Local Food Systems and Farm-to-Table", "color": "LimeGreen", "font": { "color": "black" } }, "GLOB": { "classifierName": "Global Food Cultures", "color": "Peru", "font": { "color": "black" } }, "INNO": { "classifierName": "Food Engineering and Innovation", "color": "DodgerBlue", "font": { "color": "white" } } }, "nodes": [ { "id": 1, "label": "Scientific Method", "group": "FOUND", "shape": "box" }, { "id": 2, "label": "Lab Measurement Units", "group": "FOUND" }, { "id": 3, "label": "Laboratory Safety", "group": "FOUND" }, { "id": 4, "label": "Data Recording and Analysis", "group": "FOUND" }, { "id": 5, "label": "Controlled Experiment Design", "group": "FOUND" }, { "id": 6, "label": "Variables in Experiments", "group": "FOUND" }, { "id": 7, "label": "Hypothesis Formation", "group": "FOUND" }, { "id": 8, "label": "Graph and Data Interpretation", "group": "FOUND" }, { "id": 9, "label": "Metric System in Science", "group": "FOUND" }, { "id": 10, "label": "Scientific Communication", "group": "FOUND" }, { "id": 11, "label": "Atoms and Molecules in Food", "group": "CHEM", "shape": "box" }, { "id": 12, "label": "Chemical Bonds in Food", "group": "CHEM" }, { "id": 13, "label": "Water Molecule Structure", "group": "CHEM", "shape": "box" }, { "id": 14, "label": "Hydrogen Bonding in Food", "group": "CHEM" }, { "id": 15, "label": "Water as Universal Solvent", "group": "CHEM" }, { "id": 16, "label": "Water Activity (aw)", "group": "CHEM" }, { "id": 17, "label": "pH Scale", "group": "CHEM", "shape": "box" }, { "id": 18, "label": "Acids in Food", "group": "CHEM" }, { "id": 19, "label": "Bases in Food", "group": "CHEM" }, { "id": 20, "label": "Buffers in Food Chemistry", "group": "CHEM" }, { "id": 21, "label": "Carbohydrates Overview", "group": "CHEM", "shape": "box" }, { "id": 22, "label": "Monosaccharides", "group": "CHEM" }, { "id": 23, "label": "Disaccharides", "group": "CHEM" }, { "id": 24, "label": "Polysaccharides", "group": "CHEM" }, { "id": 25, "label": "Proteins in Food Chemistry", "group": "CHEM", "shape": "box" }, { "id": 26, "label": "Amino Acids", "group": "CHEM" }, { "id": 27, "label": "Peptide Bonds", "group": "CHEM" }, { "id": 28, "label": "Lipids Overview", "group": "CHEM", "shape": "box" }, { "id": 29, "label": "Fatty Acids", "group": "CHEM" }, { "id": 30, "label": "Saturated vs Unsaturated Fats", "group": "CHEM" }, { "id": 31, "label": "Heat Transfer Fundamentals", "group": "COOK", "shape": "box" }, { "id": 32, "label": "Conduction in Cooking", "group": "COOK" }, { "id": 33, "label": "Convection in Cooking", "group": "COOK" }, { "id": 34, "label": "Radiation in Cooking", "group": "COOK" }, { "id": 35, "label": "Protein Denaturation by Heat", "group": "COOK" }, { "id": 36, "label": "Starch Gelatinization", "group": "COOK" }, { "id": 37, "label": "Maillard Reaction", "group": "COOK" }, { "id": 38, "label": "Caramelization", "group": "COOK" }, { "id": 39, "label": "Boiling Point and Altitude", "group": "COOK" }, { "id": 40, "label": "Specific Heat Capacity of Food", "group": "COOK" }, { "id": 41, "label": "Thermal Conductivity of Foods", "group": "COOK" }, { "id": 42, "label": "Internal Cooking Temperature", "group": "COOK" }, { "id": 43, "label": "Enzymatic Browning", "group": "COOK" }, { "id": 44, "label": "Oxidation in Food", "group": "COOK" }, { "id": 45, "label": "Smoke Point of Cooking Fats", "group": "COOK" }, { "id": 46, "label": "Pressure Cooking Science", "group": "COOK" }, { "id": 47, "label": "Microwave Heating Mechanism", "group": "COOK" }, { "id": 48, "label": "Emulsification in Cooking", "group": "COOK" }, { "id": 49, "label": "Wheat Flour Protein Content", "group": "BAKE" }, { "id": 50, "label": "Gluten Structure", "group": "BAKE" }, { "id": 51, "label": "Gluten Formation", "group": "BAKE" }, { "id": 52, "label": "Kneading and Gluten Development", "group": "BAKE" }, { "id": 53, "label": "Yeast Biology in Baking", "group": "BAKE" }, { "id": 54, "label": "Yeast Fermentation in Baking", "group": "BAKE" }, { "id": 55, "label": "CO2 Production in Dough Rising", "group": "BAKE" }, { "id": 56, "label": "Baking Soda Chemistry", "group": "BAKE" }, { "id": 57, "label": "Baking Powder Chemistry", "group": "BAKE" }, { "id": 58, "label": "Chemical Leavening Reactions", "group": "BAKE" }, { "id": 59, "label": "Physical Leavening by Steam", "group": "BAKE" }, { "id": 60, "label": "Egg Function in Baking", "group": "BAKE" }, { "id": 61, "label": "Fat Function in Baking", "group": "BAKE" }, { "id": 62, "label": "Sugar Function in Baking", "group": "BAKE" }, { "id": 63, "label": "Salt Function in Baking", "group": "BAKE" }, { "id": 64, "label": "Oven Spring", "group": "BAKE" }, { "id": 65, "label": "Crust Formation", "group": "BAKE" }, { "id": 66, "label": "Foam Formation in Baking", "group": "BAKE" }, { "id": 67, "label": "Wild Yeast Capture", "group": "BAKE" }, { "id": 68, "label": "Sourdough Starter Ecosystem", "group": "BAKE" }, { "id": 69, "label": "Sourdough Lactic Acid Bacteria", "group": "BAKE" }, { "id": 70, "label": "Sourdough Feeding Ratio", "group": "BAKE" }, { "id": 71, "label": "Sourdough Starter Float Test", "group": "BAKE" }, { "id": 72, "label": "Sourdough Temperature Effects", "group": "BAKE" }, { "id": 73, "label": "Lactic Acid Production", "group": "BAKE" }, { "id": 74, "label": "Acetic Acid Production", "group": "BAKE" }, { "id": 75, "label": "Bulk Fermentation", "group": "BAKE" }, { "id": 76, "label": "Bacteria Cell Structure", "group": "MICR", "shape": "box" }, { "id": 77, "label": "Bacterial Growth Curve", "group": "MICR" }, { "id": 78, "label": "Lag Phase of Growth", "group": "MICR" }, { "id": 79, "label": "Log Phase of Growth", "group": "MICR" }, { "id": 80, "label": "Stationary Phase of Growth", "group": "MICR" }, { "id": 81, "label": "Death Phase of Growth", "group": "MICR" }, { "id": 82, "label": "Yeast Cell Structure", "group": "MICR", "shape": "box" }, { "id": 83, "label": "Mold in Food", "group": "MICR" }, { "id": 84, "label": "Viruses in Food", "group": "MICR" }, { "id": 85, "label": "Fermentation Overview", "group": "MICR", "shape": "box" }, { "id": 86, "label": "Lactic Acid Fermentation", "group": "MICR" }, { "id": 87, "label": "Alcoholic Fermentation", "group": "MICR" }, { "id": 88, "label": "Acetic Acid Fermentation", "group": "MICR" }, { "id": 89, "label": "Beneficial Microorganisms", "group": "MICR" }, { "id": 90, "label": "Microbial Food Spoilage", "group": "MICR" }, { "id": 91, "label": "Biofilm Formation", "group": "MICR" }, { "id": 92, "label": "Microbial Ecology of Food", "group": "MICR" }, { "id": 93, "label": "Kombucha Science", "group": "MICR" }, { "id": 94, "label": "Yogurt Production Science", "group": "MICR" }, { "id": 95, "label": "Cheese Making Microbiology", "group": "MICR" }, { "id": 96, "label": "Temperature Danger Zone", "group": "SAFE", "shape": "box" }, { "id": 97, "label": "Foodborne Illness Overview", "group": "SAFE", "shape": "box" }, { "id": 98, "label": "Foodborne Illness Types", "group": "SAFE" }, { "id": 99, "label": "Salmonella in Food", "group": "SAFE" }, { "id": 100, "label": "E. 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"label": "Proteins in Human Nutrition", "group": "NUTR" }, { "id": 116, "label": "Dietary Fats and Health", "group": "NUTR" }, { "id": 117, "label": "Micronutrients Overview", "group": "NUTR", "shape": "box" }, { "id": 118, "label": "Fat-Soluble Vitamins", "group": "NUTR" }, { "id": 119, "label": "Water-Soluble Vitamins", "group": "NUTR" }, { "id": 120, "label": "Essential Minerals", "group": "NUTR" }, { "id": 121, "label": "Dietary Fiber and Gut Health", "group": "NUTR" }, { "id": 122, "label": "Digestion Process", "group": "NUTR" }, { "id": 123, "label": "Nutrient Absorption", "group": "NUTR" }, { "id": 124, "label": "Energy Balance and Metabolism", "group": "NUTR" }, { "id": 125, "label": "Caloric Density of Foods", "group": "NUTR" }, { "id": 126, "label": "USDA MyPlate Guidelines", "group": "NUTR" }, { "id": 127, "label": "Dietary Reference Intakes", "group": "NUTR" }, { "id": 128, "label": "Nutrition Facts Label", "group": "NUTR" }, { "id": 129, "label": "Added Sugars in Diet", "group": "NUTR" }, { "id": 130, "label": "Nutritional Myths Analysis", "group": "NUTR" }, { "id": 131, "label": "Antioxidants in Food", "group": "NUTR" }, { "id": 132, "label": "Phytonutrients", "group": "NUTR" }, { "id": 133, "label": "Food Preservation Principles", "group": "PRES", "shape": "box" }, { "id": 134, "label": "Canning Science", "group": "PRES" }, { "id": 135, "label": "High-Acid vs Low-Acid Canning", "group": "PRES" }, { "id": 136, "label": "Botulism Risk in Canning", "group": "PRES" }, { "id": 137, "label": "Pickling and Brining", "group": "PRES" }, { "id": 138, "label": "Fermentation as Preservation", "group": "PRES" }, { "id": 139, "label": "Freezing and Ice Crystals", "group": "PRES" }, { "id": 140, "label": "Freeze-Drying Process", "group": "PRES" }, { "id": 141, "label": "Dehydration and Drying", "group": "PRES" }, { "id": 142, "label": "Salt Curing Science", "group": "PRES" }, { "id": 143, "label": "Smoking Food Science", "group": "PRES" }, { "id": 144, "label": "Modified Atmosphere Packaging", "group": "PRES" }, { "id": 145, "label": "Vacuum Sealing Technology", "group": "PRES" }, { "id": 146, "label": "Food Irradiation", "group": "PRES" }, { "id": 147, "label": "Antimicrobial Packaging", "group": "PRES" }, { "id": 148, "label": "Hurdle Technology", "group": "PRES" }, { "id": 149, "label": "Five Basic Tastes", "group": "SENS", "shape": "box" }, { "id": 150, "label": "Sweetness and Sugar Receptors", "group": "SENS" }, { "id": 151, "label": "Sourness and Acid Detection", "group": "SENS" }, { "id": 152, "label": "Saltiness Perception", "group": "SENS" }, { "id": 153, "label": "Bitterness and Taste Aversion", "group": "SENS" }, { "id": 154, "label": "Umami and Savory Taste", "group": "SENS" }, { "id": 155, "label": "Olfactory System and Flavor", "group": "SENS" }, { "id": 156, "label": "Flavor vs Taste Distinction", "group": "SENS" }, { "id": 157, "label": "Food Texture and Mouthfeel", "group": "SENS" }, { "id": 158, "label": "Color and Food 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