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Book Chapter
Exploding Corn: Differences Between Mass and Volume Changes With Popcorn
The average American eats about 52 quarts of popcorn per year. Think about that the next time you sit down for a movie with a big bowl of popcorn. The science behind corn popping is as simple as boiling water. The physical change in popcorn allows st...
Book Chapter
“Melting” Apples: Using a Temperature Graph to Show Phase Changes in Applesauce
Have you heard the old saying “An apple a day keeps the doctor away?” This experiment allows students to study a phase change in a way that is accessible and edible. The experiment models a physical change from solid to liquid through the re...
Book Chapter
Cold Milk: Measuring Energy Transfer in the Creation of Ice Cream
I scream, you scream, we all scream for ice cream! This experiment demonstrates endothermic reactions in a way that creates a learning experience that connects science with the popular dessert ice cream. Students are introduced to the concept of endo...
Book Chapter
Gummy Invertebrates: Changing Independent Variables in Gelatin Recipes
This hands-on experiment allows students to witness a clear phase change from solid to liquid, while learning key vocabulary about variables and implementing the scientific method. The lab focuses on giving students the opportunity to select the i...
Book Chapter
Acidic Milk: Measuring PH changes When Acid is Introduced in Cheese Making
Most people are not quick to associate the word cheese with the word acid. But the process of making cheese actually begins by raising the acidity of a liquid to cause proteins to curdle to make sour milk. That’s right; acid is used to make sour...
Book Chapter
Berries and Bacteria: Measuring How Acids and Heat Impact Bacteria in Jam
Have you ever had a ripe apple, a juicy strawberry, or a succulent peach? Did the juices flow into your mouth with each bite as you devoured it? On the other hand, have you ever had a piece of fruit that was less than perfect? This experiment uses ...
Book Chapter
American Mozzarella: Calculating Rates of Change for Rennet in Cheese Making
Legend has it that mozzarella was first made when cheese curds accidentally fell into a pail of hot water in a cheese factory near Naples, Italy...and presto—a new cheese was made, and pizza shops starting popping up all over. This experiment wil...
Book Chapter
You have recently found yourself assigned to team teach science. You may be a science teacher with no experience working with a class containing several students with special needs, or you may be a special education teacher who has never taught scien...
Book Chapter
Team teachers need to recognize the importance of establishing positive relationships with school professionals, principals, and parents. These relationships can be accomplished by focusing on establishing communication strategies and working to reso...
Book Chapter
This chapter sums up what the authors hope you have learned in previous chapters of Team Teaching Science: Success for All Learners....
Book Chapter
Teaching Science: A Historical Perspective
It is the authors’ contention that a team of two teachers, one a science teacher with solid content background and the other a special-education-trained teacher, can create a particularly effective synergy to deliver science instruction to what is ...
Book Chapter
Teaching Science: The Instruction
Teaching science has unique challenges and opportunities for the co-teaching team. Science can be taught with a hands-on approach that encourages students to explore concepts and ideas through interaction. Science lessons can also use simulations or ...
Book Chapter
In this chapter, the importance of communication on a variety of topics is discussed. Each co-teaching team is unique and will have differing preferences for how to establish their working relationship. A good co-teaching relationship is an exciting ...
Book Chapter
Team Teaching: Science in the Elementary Classroom
Many of the challenges of team teaching—such as communication, content knowledge, and joint instruction—are issues that all co-teachers must address; however, there are unique characteristics to the elementary classroom that must be navigated by ...
Book Chapter
Team Teaching: Science in the Middle School Classroom
Co-teachers in science at the middle school level must address co-teaching issues as well as the unique challenges of instructing middle school learners. Middle school is just that—in the middle, between elementary school and high school. Middle sc...