Natural food dyes are being sold online and in stores that can be used as acid-base indicators. These dyes open up a host of possibilities for at-home and in-class. For example, these food dyes can be used as indicators in the quantitative titration of the Mg(OH)2 in milk of magnesia.
Inspired by a recent article in the Journal of Chemical Education, Tom Kuntzleman attempted to extract lithium from a coin battery, and to use the extracted lithium to produce a pink flame.
Check out the solution to Chemical Mystery #18: Peek A Boo Blue!
Who is not interested in food, right? Why not use what happens in the kitchen everyday to teach some chemistry? This blog post shares some conceptually based questions based on the information found on the backside of a popular dry mix brownie product.
This classroom activity challenges students to figure out the volume of gaseous carbon dioxide emitted from the combustion of 1 gallon of gasoline fuel.
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.
Have you seen the rainbow candy experiment? It's a very simple experiment that involves pouring water into a plate that has M&M's candies or Skittles arranged in a pattern. Very curious shapes of sharply divided regions form spontaneously. How does this happen?!
Tom Kuntzleman tests to see if Powerade can be used as a source of reducing sugars in the classic silver mirror demonstration, and reminisces about Christmas days past when doing so.
Ethylene, C2H4, a volatile plant hormone stimulates fruit ripening and is also released during ripening. This post explains the role of ethylene in ripening and presents how the chemical identity of the ethylene scavenger used to suppress premature ripening during storage was determined.
What is the pressure inside a bottle of soda pop? Read this short article to find the surprising answer to this question, and also to learn how to do an experiment to answer this question for yourself!
