CoScine Creative
  • Home
  • About
  • Articles
  • Shop Worksheets

Chemistry Labs Don't Have to be Expensive!

9/13/2018

0 Comments

 

The Problem: All science teachers have a budget, and chemistry doesn't taste good. 

Yup. I said it. We all have no money for labs. We often spend our own money for labs. But, what if we spent less and everyone got something out of it? So, even if you have to spend your own money you and the students get something tangible AND practical out of the lab. I'm talking about cooking with chemistry. 
Picture

Crystallization, Saturation, Macromolecules and ...Fudge

Crystallization is a fascinating subject and if you let your students know how important this is to candy making, they just might pay attention. You can talk about how the boiling point depends on sugar concentration, and then lead that into a discussion on how seed crystals lead to crystal formation.

Boiling Point Elevation/Freezing Point Depression

Many teachers already use water for this lab and have students take measurements of the pure solvent and then with the solvent and salt, and again with sugar. But, what about taking this one step further by asking students to investigate whether adding salt to water is a significant way to raise the boiling point so that food cooks faster.(Hint: It isn't. You would need about a pound of salt for every quart of water to raise the boiling point by a degree or so. That's not going to end well. For anyone except Morton.) 
Picture

Macromolecules and...cake

I am currently working on a worksheet to demonstrate this concept, but it is still in the development stages. But, cake is a really cool way to explain macromolecules. Think about it! You have sugar(carbs), butter(lipid), eggs(protein), milk(protein or lipid), flour(carb), and based on each ingredient's purpose in the recipe you get cake. 

When you look at each macromolecule you can also break it down into their monomer units. When you look at sugar you have glucose and fructose.  Only after they get strung together do you get sucrose, and then those get strung together to become a carbohydrate.

You can do the same break down with the protein or the lipid.

I can break down just about any science subject into cooking so send me an email if you have a question or a lab that you would like a food-based idea for.
​
0 Comments

Your comment will be posted after it is approved.


Leave a Reply.

    Picture

    Author

    Hi! I'm CoScine. I write chemistry worksheets for visual learners. They are fun, easy to follow, and most of them are quick to grade. Since I started my teaching career at the college level, these are just simple chemistry. These worksheets are hard core science.

    Archives

    April 2021
    March 2021
    February 2021
    January 2021
    December 2020
    November 2020
    October 2020
    September 2020
    August 2020
    July 2020
    March 2020
    February 2020
    December 2019
    October 2019
    September 2019
    July 2019
    February 2019
    December 2018
    October 2018
    September 2018
    August 2018
    July 2018
    June 2018
    May 2018

    Categories

    All
    Chemistry
    Classroom Management
    Quantum Numbers
    Tutoring Center

Home

About

Articles

Shop Worksheets

  • Home
  • About
  • Articles
  • Shop Worksheets