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.
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.
Food chemistry is an interesting and fun class for students. Read the article for some suggestions about resources along with an outline of a unit developed around water in cooking.
Beyond Benign, a national nonprofit, established in 2007 to equip educators, scientists, and citizens with the tools to teach and practice green chemistry to achieve a sustainable society, just announced a strategic partnership with Flinn Scientific.
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.
It is the holiday season, and here in Colorado, it is finally starting to feel like winter with a storm predicted for this afternoon!
Years ago, I took some wonderful material science workshops sponsored by ASM International. They did an amazing job of helping me add some more tools to my teaching tool kit. Materials are all around us and the workshop was a week long adventure into either creating a material science course or tying material science into existing curriculum. The chemistry of materials can easily be introduced into any curriculum.
To squash any misconceptions, I would like to say first and foremost I am not a great cook. My husband graciously does most of the cooking in our house. However, as a chemist, I am fascinated by the complex reactions involved in everyday life. Pair this curiosity with the requirement to teach an elective, and the Chemistry of Cooking elective was born.
Is it possible to use materials found in high school chemistry labs to extract and subsequently detect cocaine on dollar bills? Let me know what you think after reading this blog post!
