hands-on learning

Investigations of Chemicals in Natural Food Coloring. Part 3: Sunflower

Fluorescence of sunflower dye

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.

Hydrates Take 2

hydrate lab

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.

JCE 94.03 March 2017 Issue Highlights

Journal of Chemical Education March 2017 Cover

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.

LED lights and the Periodic Table

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. 

Developing a High School Food Chemistry Elective

Students work in the kitchen/lab

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. 

JCE 94.02 February 2017 Issue Highlights

Journal of Chemical Education February 2017 Cover

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.

Building Models of Isomers

organic model kit

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. 

Time required: 

one 50 minute class