A fantastic resource to help you learn more about how to teach climate change and global warming is described.
If rhubarb stem is placed in a solution of permanganate, the purple permanganate ion is reduced to the colorless Mn2+ ion. It is thought that the oxalic acid present in rhubarb causes this reduction. The investigations presented in this post provide evidence that this may not be the whole story...
I think this experiment provides a fantastic vehicle to involve students of all ages in small, hands-on and exploratory research projects. Like many others, my students and I have investigated various aspects of this interesting fountain.
Resources To Inform Teaching and Learning
The April 2017 issue of the Journal of Chemical Education is now available online to subscribers. Topics featured in this issue include: green chemistry; environmental chemistry; using food chemistry to teach; 2016 Jame Bryant Award; development of important skills; chemical education research: assessment; advanced laboratories; from the archives: water quality.
The chemistry of the Sunflower dye found in McCormick’s Color from Nature food dyes is explored in this post. This is the last in a three-part series in which several experiments and demonstrations that can be done with Color from Nature food dyes are described.
I was at a workshop recently, when a friend suggested I read, Chemistry: A Very Short Introduction by Peter Atkins, Oxford University Press. The friend suggested the book would not take long to read, and given the name included the phrase "A very short introduction" who was I to argue? So I bought the Kindle Version of the book for about $7 U.S. and got to reading.
The American Chemical Society is offering a new service in hopes of making science more accessible to the public. Each week they issue a short collection of science articles, written in an interesting and engaging style, that you might use with your students to help them make connections between the curriculum and their own lives. The service is called Discoveries!, and it is free.
The chemistry of the Berry dye found in McCormick's Color From Nature food colors is explored. This is part two of a three-part series in which the chemistry of McCormick's Color From Nature food colors is presented.
Fostering Creativity in Chemistry
The February 2017 online issue of the Journal of Chemical Education is now available to subscribers. Topics featured include: surface chemistry; chemical identity thinking; conceptual understanding; communicating science to the general public; activities and labs linking chemistry and art; history and chemistry; early access to research; technology as instructional support; synthesis laboratories; from the archives: bottle chemistry.