Past projects 2
Cooking in Chemistry
Funded Oct 19, 2022Thank you for your generous donation to help fund my project! I paired this cooking lab with our lesson on intermolecular forces. Students made nacho cheese sauce with the materials. Students were able to link the idea between how heat provides energy to break apart molecules in cheese being held together with weak intermolecular forces. They also saw how the use of an ionic compound (sodium citrate) help prevent the molecules from forming clumpy cheese when making nacho cheese sauce. They are excited about the prospect of more cooking and chemistry lessons!”
With gratitude,
Ms. Wang
The Chemistry of Cooking and Food
Funded Aug 12, 2022We most recently used the pyrex measuring glassware and the digital scales in an "Ionic Compounds in Instant Pudding" lab. The students were excited to discover that they were going to do not only a lab, but a cooking lab where they got to eat what they made. Not only did students practice measuring in metric units (milliliters and grams) like scientists do, but we also discussed how an ionic compound: tetrasodium pyrophosphate helps thicken the pudding without cooking. My students applied what they learned about ions and electrostatic attractions to figure out the interaction between water molecules and the ions in the tetrasodium pyrophosphate. They are excited for another cooking lab already! We are going to investigate intermolecular forces in our next cooking lab!”
With gratitude,
Ms. Wang
This classroom project was brought to life by An Anonymous Funder and 5 other donors.