Ben Meacham decided to alter his approach to teaching about enthalpy and focus on getting students to first develop the mathematical model for enthalpy of solution so they could eventually apply it to make predictions for different solutes being dissolved. In this blog post he shares the process he used with his class.
March is Women's History Month and talking about female chemists' work during class is a great way to celebrate the month. Here, the author discusses three ways to highlight female chemists in a chemistry class.
The demonstration where CO2 is generated and used to snuff out a candle in an aquarium or other container is well known. This article describes a dramatic variation on these demonstrations that allows for discussion of such topics as the ideal gas law, densities of different gases, gas density changes with temperature, miscibility, and viscosity. The device described is easily and inexpensively produced and stored. The demonstration is large scale and works well for classrooms and community outreach events.
Infrared technology (FLIR Cameras) can be used to investigate intermolecular forces.
Per label, 39 grams of table sugar (sucrose) are in a 12fl.oz. can of a Red Bull beverage. Visually, how much is 39 grams of anything? Check it out in this post.
The March 2021 issue of the Journal of Chemical Education is now available online to subscribers. Topics featured in this issue include: lunar exploration and the chemistry classroom; teaching and learning remotely; experiments with color and natural products; materials science; introductory computational chemistry; guided inquiry activities; demonstrations and apparatus; teaching organic chemistry; biochemistry; chemical education research: introductory chemistry; from the archives: choose your own adventure and chemical escape rooms.
Evaluations are part of our everyday lives. This multi-part blog series aims to expand our collective understanding of evaluation. Part 3 focuses on reflections and critiques of some prominent evaluation theories.
The blossoms of eastern skunk cabbage produce heat for a couple of weeks in early spring. This heat, which can be detected using an infrared camera, results from oxidation of carbohydrates. The mechanisms behind this process can be used to introduce energy transduction during classroom discussions of thermochemistry.