My students and I tend to have good experiences with a hydrate inquiry lab that I have "tweaked" (see the previous blog). Essentially, my students have some practice with hydrates in the lab and then they are provided an unknown hydrate. They must separate off the water by heating and calculate the mass of the anhydrous salt and container before they come up and put it on the scale. As an added twist, they must also ask me a question about what information they need from me to calculate the mole to mole ratio of the salt to water.
Promoting Problem-Solving and Discovery Learning
The March 2017 issue of the Journal of Chemical Education is now available online to subscribers. Topics featured in this issue include: protein chemistry; making connections in in chemical education research; chemical bonding; importance of non-technical skills; courses built on reactivity; periodic table; heterocyclic compounds; teaching resources; from the archives: Using Wikipedia and Wikis to teach.
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.
Every LED light has a "band gap". Electrons are pushed into an empty orbital which is negative and then the positive end of the circuit attracts the electrons. As they go down in energy through the band gap, they emit light. The larger the band gap, the more energy, the smaller the wavelength and the closer to the "blue" end of the spectrum. So, the key is to try to control the band gap and thus control the color of light.
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.
Fostering Creativity in Chemistry
The February 2017 online issue of the Journal of Chemical Education is now available to subscribers. Topics featured include: surface chemistry; chemical identity thinking; conceptual understanding; communicating science to the general public; activities and labs linking chemistry and art; history and chemistry; early access to research; technology as instructional support; synthesis laboratories; from the archives: bottle chemistry.
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.
Students will build models of isomers while the instructor walks around from station to station to critique the models. If the model is incorrect, the students rebuild until they get it right. The paper that accompanies this assignment is very easy to grade.
one 50 minute class
The solution to Chemical Mystery #9: Liquid Nitrogen vs. Dry Ice is presented. Why does liquid nitrogen launch the bucket so much higher than dry ice and water?
A 2L soda pop bottle is filled about one-third full with either liquid nitrogen or solid carbon dioxide (dry ice) and water. The bottle is sealed and a plastic bucket is placed on top. Do you think the liquid nitrogen or dry ice and water will make the bucket go higher? Can you explain the results using chemistry?