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Chemistry Now, week 8: cheeseburger chemistry: tomato
Blog Post |
Tomatoes…fiery color and cool completeness How does a tomato go from green, marble-like sphere to juicy red brilliance? Chemistry, that’s how. In the case of tomatoes, the plant bathes the fruit in ethylene molecules…
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Chemistry Now, week 7: cheeseburger chemistry, the bun
Blog Post |
What makes the simple hamburger bun the perfect stage for a juicy hamburger? An airy lightness? The sweet earthy taste and smell of yeasty dough? A hint of shiny brown sugars carmelized onto the surface of the…
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Chemistry Now, week 2: cheeseburger chemistry—cheese
Blog Post |
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,…
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Chemistry Basics: Stop Faking It! Finally Understanding Science So You Can Teach it (e-Book)
eBook |
Do the words “periodic table” send chills down your spine? Are you anxious about atomic structure? Confounded by chemical equations? Relax! The cure for chemistry confusion is within reach, courtesy of this newly…
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Journal Article |
This article details the aim, development, and implementation of the Chemistry-Genetics Course Collaborative, a cotaught offering of a human genetics course with an honors introductory chemistry course.
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Journal Article |
Chemistry students appear to bring significantly higher critical-thinking skill to their nonmajors course than do biology students. Knowing student preconceptions and thinking ability is essential to learning growth and…
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Journal Article |
Chemistry teachers are often encountered with the problem of how to introduce students to various subjects in a thought-provoking and insightful manner. One method is to modify teaching styles by presenting students…
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