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.
The chemistry of the Sky Blue dye found in McCormick's Color From Nature food colors is explored. This is part one of a three-part series in which the chemistry of McCormick's Color From Nature food colors is presented.
It is becoming increasingly important for citizens to understand various concepts related to climate change and global warming. This post describes several chemical concepts that are pertinent to these issues, in the hopes that teachers of science and chemistry can introduce the topic of climate change into their classrooms and everyday discussions.
The solution to Chemical Mystery #9: Liquid Nitrogen vs. Dry Ice is presented. Why does liquid nitrogen launch the bucket so much higher than dry ice and water?
A 2L soda pop bottle is filled about one-third full with either liquid nitrogen or solid carbon dioxide (dry ice) and water. The bottle is sealed and a plastic bucket is placed on top. Do you think the liquid nitrogen or dry ice and water will make the bucket go higher? Can you explain the results using chemistry?