In this Activity, students examine the effect of pH on the intensity and color of the emission of fluorescent dyes in liquid laundry detergent. They perform two titrations using vinegar to estimate the pH at which the fluorescence properties change. In the second titration, sodium bicarbonate is added to buffer the detergent solution.
In this Activity, students use effervescent antacid tablets such as Alka Seltzer, and baking soda and vinegar, to investigate factors that determine how fast chemical reactions occur.
In this Activity, students make soap using vegetable shortening as a base. They then test its properties and compare it to commercial soap. This Activity introduces students to an important reaction of organic chemistry. It helps students connect chemistry to something that they see and use every day and provides an opportunity for cross-curricular work.
In this Activity, students extract colored compounds from onion skins and blueberries, use them to dye white cloth, and investigate ways to change the color and prevent it from washing out. The Activity ties into the history of dyes. A study of the structures of dye molecules can be integrated into a discussion of organic chemistry and functional groups.
In this Activity, students perform a variation on the standard paper chromatography separation of black ink. They compare the separation of black ink using four different solvents: water, rubbing alcohol, vinegar, and household ammonia, and then mixtures of the four. It introduces students to methods of selecting the best solvent for a separation and the effects of adding acid and base.
In this Activity, a blindfolded student, with another student as an assistant, observes the reaction between baking soda and cream of tartar in solution in a plastic bag. The Activity could be used at the start of a chemistry course to emphasize the importance of using all appropriate senses to make observations.
In this Activity, students investigate the action of leavening agents in baked goods. They first compare the results when leavening agents are added to water, with and without heating. They then prepare biscuits using dough that has been placed in different temperature environments and compare them. Preparing the biscuits requires an oven.
In this Activity, students investigate the fermentation process by making sauerkraut and test the effect of changing one variable in the sauerkraut-making process. The Activity involves students for an entire month, the length of the fermentation process.
In this Activity, students investigate two acid-base reactions. In the first reaction, an aqueous solution of powdered laundry detergent is neutralized with the acid formed by the dissolution of exhaled carbon dioxide. This uses the spice turmeric as an indicator. In the second reaction, vinegar and baking soda produce carbon dioxide gas.
In this Activity, students simulate acid rain falling on lakes by adding vinegar to bowls of water. Several of the bowls contain solids such as crushed, low-dust chalk, sand, and lime. Students determine whether the solids affect the acidity of each solution over two days by periodically removing samples of each solution for testing with red cabbage indicator.