Heartburn is a very common ailment. Many people rely on antacids such as Tums®, Rolaids®, or Milk of Magnesia to settle their stomachs, but have you ever wondered how those antacids work?
Educators may be able to use these anthocyanin experiments to make a connection between the food we eat and the chemical principles that are employed to ensure that canned foodstuffs can be preserved properly.
Can Alkaline Water Change the pH of your body? We use chemistry to put this claim to the test!
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?!