Placing dry ice in limewater is a great demonstration to accompany discussions on a variety of chemical topics, including the impact of ocean acidification on marine organisms that depend upon the formation of CaCO3.
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!
Did you know that sand can be converted into a mixture of gases that spontaneously ignites in air? The procedures involved are relatively simple to perform, spectacular to observe, and relate to a rich assortment of chemical principles.
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.
Check out the solution to Chemical Mystery #18: Peek A Boo Blue!
Summertime means doing chemistry experiments with flowers found growing in the yard...
The May 2021 issue of the Journal of Chemical Education is now available online to subscribers. Topics featured in this issue include: teaching biochemistry, assessment, learning to think like a scientist, environmental chemistry, forensic chemistry, surface chemistry, solution mixing, organic chemistry laboratory experiments and activities, computer-based experiences, research on promoting student success, from the archives: systems thinking.
The December 2020 issue of the Journal of Chemical Education is now available online to subscribers. Topics featured in this issue include: teaching during COVID-19; examining models used by students; chemical structure; game-based learning; interdisciplinary courses; teaching chemistry using plants; laboratory instruction with real-world context; fluorescence; exploring spectroscopy; thermodynamics; chemical education research; from the archives: photography.
The process of making beverages from fermented grain is a chemical synthesis slightly newer than human civilization itself. This article descibes the chemistry of the first step- malting the raw mature grain.
