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ERIC Number: EJ921582
Record Type: Journal
Publication Date: 2011-Jan
Pages: 5
Abstractor: As Provided
Reference Count: 15
ISSN: ISSN-0021-9584
The Science of Chocolate: Interactive Activities on Phase Transitions, Emulsification, and Nucleation
Rowat, Amy C.; Hollar, Kathryn A.; Stone, Howard A.; Rosenberg, Daniel
Journal of Chemical Education, v88 n1 p29-33 Jan 2011
Nearly everyone loves chocolate, which makes this an excellent topic for communicating scientific concepts to the general public and to students in the classroom. Here we present the outline and activities for an interactive presentation on the science of chocolate for nonspecialists and their children ages 6 and up. We design the presentation around three major questions related to observable properties of chocolate: Why does chocolate melt in your mouth, not in your hand? Why does chocolate feel smooth in your mouth? Why does chocolate look glossy and snap when you break it? To address these questions, we lead the audience through a series of taste experiments, and use a combination of live demonstrations and interactive activities with children. The general approach can be adapted to a variety of informal and classroom settings focused on sharing the excitement of scientific understanding with students and the public. (Contains 3 tables, 3 figures and 3 notes.)
Division of Chemical Education, Inc and ACS Publications Division of the American Chemical Society. 1155 Sixteenth Street NW, Washington, DC 20036. Tel: 800-227-5558; Tel: 202-872-4600; e-mail:; Web site:
Publication Type: Journal Articles; Reports - Descriptive
Education Level: Adult Education; Elementary Secondary Education
Audience: N/A
Language: English
Sponsor: N/A
Authoring Institution: N/A