As we mentioned last week, NSTA and NBC Learn have teamed up with the National Science Foundation (NSF) to launch “Chemistry Now,” a weekly, online, video series that uncovers and explains the science of common, physical objects in our world and the changes they undergo every day. The series also looks at the lives and work of scientists on the frontiers of 21st century chemistry.

All in celebration of the  International Year of Chemistry, which gets under way this Thursday, Jan 27th, at UNESCO Headquarters in Paris. If you happen to be there, and see some chemists presenting exciting science, send us pictures or comments. If not, we understand… the excitement of chemistry in your own classroom is simply too alluring.

Speaking of alluring, nothing is more beguiling than the scent of a good cheese. The stinkier the better. So we present week two’s offering, the Chemistry of Cheese. View the video, try the lessons, and let us know what you think.

Photo of girl scrunching her nose by Kaptain Kobold.

Video: “The Chemistry of Cheese” (part of a 6-part Cheeseburger Chemistry series) uses cheese-making to explain protein denaturing, coagulation, and the difference between chemical and physical change. The video is located at the top left of the collection of resources.

Middle school lesson: in this lesson, students will blow up balloons using yeast, observe a chemical change, and investigate the variables that effect this chemical change.

High school lesson: through this lesson, students will observe a series of chemical reactions involving common kitchen chemicals, and use their observations to design and carry out an experiment to determine the identity of an unknown kitchen chemical.

You can use the following form to e-mail us edited versions of the lesson plans:

[contact-form 2 “ChemNow]