high school

Announcing ChemEd X Talks

The ChemEd X team is pleased to announce ChemEd X Talks! These 30 minute live Zoom events are free, but registration is required. Teachers are asked to keep their video on, ask questions and participate in the discussion by offering their own ideas and experience with the topic. Register for our next ChemEd X Talk or find recordings for past Talks that you may have missed here!

Resources for Teaching Chemistry Online

Near the beginning of the COVID-19 pandemic ChemEd X began compiling a list of both new and previously published ChemEd X posts and resources that might be useful to teachers while teaching remotely. Topics include Technology & Teaching Resources, Strategies and Tips for Teaching Online, Lesson Ideas Suitable for Online Instruction and more. This list continues to grow. Readers are encouraged to check in often to find new content  and to comment with additional resources that we can add to our list. 

Session 1 at a Glance

This 3 hour session provides an introduction to the Assessing for Change in Chemical Thinking (ACCT) professional development series. Session 1 provides an overview of the three program components that drive ACCT sessions: The Chemical Thinking Model, the Formative Assessment Enactment Model and Teaching Dilemmas. Teachers have time to get to know each other and begin to build a collaborative professional learning community. Participants complete a chemistry formative assessment and then explore student work related to that assessment. The Chemical Thinking Framework is discussed in more detail, highlighting the related chemistry practices. The six overarching objectives, the central focus of the ACCT course, are introduced; they will be revisited in each workshop session. 

Organic Chemistry and Tree Fruit: The Control of Ethylene-Induced Ripening of Fruit in Cold Storage Warehouses

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.