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Chemistry Now, week 16: biotoxins
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What can be a poison in one form can be therapeutic in another, which begins to explain why researchers would look to the biotoxins produced by warm water dwelling snails for solutions to chronic pain and a host of…
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“Though wholly fabricated from such common raw materials as coal, water and air, nylon can be fashioned into filaments as strong as steel, as fine as the spider’s web, yet more elastic than any of the common natural…
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Chemistry Now, week 11: condiments
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Salads, sandwiches, and, of course, hamburgers feature condiments for flavor and texture. Tuna and chicken cling to onions and celery with the aid of mayonnaise. A teaspoon or so of mustard might add some bite to the…
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Chemistry Now, week 10: pickles
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Pucker up, it’s time to talk pickles. Pickled peppers, cukes, onions, eggs, really anything that can be preserved by tossing it in a brine solution and letting nature take its course. In the case of pickling, its about…
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NSTA Press Extras NSTA Press® books with additional online resources Adventures With Arthropods: Eco-Friendly Lessons for Middle School Becoming a Responsive Science Teacher: Focusing on Student Thinking in Secondary Science Beyond the Egg Drop: Infusing Engineering Into High School Physics Brain-Powered Science…
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Journal Article |
Students can have positive experiences in college chemistry despite underdeveloped study habits by taking advantage of the resources available to help them study and prepare for courses. This article describes how Wayne…
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Chemistry Now, carbon, captured: carbon dioxide
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As a college student in the 70s wracking up science courses for my secondary teaching degree, scientists’ warnings of accelerated global warming made a believer out of me. Recently, looking at photos of Mt. Kilimanjaro…
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Chemistry Now Nobel efforts: buckyballs and graphene
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What do diamond and graphite have in common? Wait … that’s too easy. What do diamond, graphite, soccer balls, and the state of Texas have in common? Find out in this video, part of the Chemistry Now series from the…
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Chemistry Now, week 14: flower color
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In a sea of green vegetation, you’ll find reds, yellows, oranges, blues, and purples—a beautiful range of colors that pop out, saying to insects and other pollinators, “visit me, visit me, no, not that one…. me!” Flower…
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Chemistry Now, week 4: chemical bonds
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What makes nutmeg and cloves smell like Christmas, while polyurethane-based adhesive smells like, well, glue? As we enter week four of the weekly, online, video series “Chemistry Now,” we find that placement of a double…
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The Joy of Chemistry: The Amazing Science of Familiar Things
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You’ll be drawn into this lively book because it truly captures the excitement of chemistry. Its compelling 24 demonstrations consist of easy and fun classroom activities. Deftly written by professional chemists who are…
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Chemistry Now, how atoms bond: ionic bonds
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Atoms, molecules, protons, electrons, bonding. Nothing new there, so why don’t your students remember which is which and how it works? A question with many possible answers, but now, perhaps a solution! Use this…
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Chemistry Now, weeks 5 & 6: hamburgers and chocolate
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Pleasant surprise or horrible mutation? Cheeseburger cupcakes. Both may be guilty pleasures, but hamburgers and chocolate owe their status as mouth-watering treats thanks to chemistry. For hamburgers, it is that…
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