Experiences

Olive oil density and acidity level in different geographic areas

Chiara Cheti

Italy

Vocational School

Chemistry, Physics, Biology, Science

Direct

I constantly try to keep myself updated on the new teaching methodologies and always urge my colleagues on the importance of promoting educational projects for our students (starting from the first two years) to ensure a competency-based learning method. In the last three years we have promoted some interdisciplinary activities and analyzed things from different perspectives and disciplines. This year we are running a project entitled “Quel ramo del lago di Como…”. People acquainted with the Italian literature will immediately think of a project focused on literature. Even though literature is one the aspects involved, we mainly focused on geography (one of the subjects I teach) and the geographic area described by Alessandro Manzoni: the topography and characteristics of the Lake Como area and its traditional products: among these, olive oil. Since our school is in Tuscany and olive oil is, along with wine, one of the most typical Tuscan products we then tried to compare the two varieties. We searched the web to study the difference between the olive trees, the organoleptic properties and identified what an olive tree needs (Science). Then we calculated the density (Physics) and the acidity level with the litmus paper (Chemistry). The projected required the organoleptic test of the olive oil and web researches. Students had to use graduated cylinders filled with different varieties of olive oil. Then they weighted the cylinders to calculate the density (indirect method): the difference of density was attributed to different climate, soil profile and methods of cultivation. Color change (indicator) was used to assess the acidity level. Students got acquainted with terms such as base quantities and general derived quantities, with units and methods of measurement, with the definition of chemical indicator. They also created charts where all the collected data were reported: these charts helped the students to draw conclusions on the properties of different varieties of olive oil from different areas.