Resource to Help You Combat Climate Science Denial
Tom Kuntzleman | Sat, 06/10/2017 - 06:29
A fantastic resource to help you learn more about how to teach climate change and global warming is described.
Consumer Chemistry
Acid, Base, pH and Food Chemistry
Chad Husting | Fri, 06/09/2017 - 06:58
Students will be engaged in this activity that will help them make the connection between food and chemistry. Acid, bases and pH are addressed.
Reduction of Permanganate Ion by Acids in Rhubarb, Apples, and Candy
Tom Kuntzleman | Mon, 06/05/2017 - 17:00
If rhubarb stem is placed in a solution of permanganate, the purple permanganate ion is reduced to the colorless Mn2+ ion. It is thought that the oxalic acid present in rhubarb causes this reduction. The investigations presented in this post provide evidence that this may not be the whole story...
A Review of "A Global Warming Primer"
Hal Harris | Thu, 05/25/2017 - 14:20
In “A Global Warming Primer”, Jeffrey Bennett provides a template for conversation about the most pressing global environmental issue of our time. The author also recommends a link to the ACS Climate Science Toolkit that offers many useful resources for learning about and teaching the concepts related to climate science.
What to do after AP? Build and test simple dye-sensitized solar cells!
Tracy Schloemer | Wed, 05/03/2017 - 12:38
Have you considered having your students make solar cells? If your AP kids can understand batteries, solar cells are a logical next step. I usually do independent projects after AP along with final presentations, but I stumbled upon this activity the other day and my mind exploded in excitement and thought I would share. In the future, I would definitely do this with my students!
Investigations of Chemicals in Natural Food Coloring. Part 3: Sunflower
Tom Kuntzleman | Tue, 03/28/2017 - 08:39
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.
Investigations of Chemicals in Natural Food Coloring. Part 2: Berry
Tom Kuntzleman | Mon, 02/27/2017 - 13:42
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.
Developing a High School Food Chemistry Elective
Erica Posthuma | Thu, 02/16/2017 - 09:38
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.
Flinn Scientific and Beyond Benign Launch Partnership to Deliver Green Chemistry Learning Solutions to Science Educators
Kate Anderson | Fri, 02/10/2017 - 13:21
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.
Chemical Investigations of McCormick's Color From Nature Food Colors. Part 1: Sky Blue
Tom Kuntzleman | Tue, 01/31/2017 - 09:15
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.