Illustrating Chemical Concepts through Food Systems: Introductory Chemistry Experiments.

Chambers, E., IV; Setser, C. S.

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Peer reviewed

ERIC Number: EJ224366

Record Type: CIJE

Publication Date: 1980-Apr

Pages: N/A

Abstractor: N/A

ISBN: N/A

ISSN: N/A

EISSN: N/A

Illustrating Chemical Concepts through Food Systems: Introductory Chemistry Experiments.

Chambers, E., IV; Setser, C. S.

Journal of Chemical Education, v57 n4 p312-13 Apr 1980

Demonstrations involving foods that illustrate chemical concepts are described, including vaporization of liquids and Graham's law of diffusion, chemical reaction rates, adsorption, properties of solutions, colloidal dispersions, suspensions, and hydrogen ion concentration. (CS)

Descriptors: Chemical Reactions, Chemistry, College Science, Food, Foods Instruction, Higher Education, Resource Materials, Science Activities, Science Education, Science Experiments

Publication Type: Journal Articles; Reports - Descriptive

Education Level: N/A

Audience: Practitioners

Language: English

Sponsor: N/A

Authoring Institution: N/A

Grant or Contract Numbers: N/A

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