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Video
You stick cookie dough into an oven, and magically, you get a plate of warm, gooey cookies. Except it's not magic; it's science. Stephanie Warren explains via basic chemistry principles how the dough spreads out, at what temperature we can kill salmonella, and why that intoxicating smell wafting from your oven indicates that the cookies are ready for eating.
- Subjects:
- Chemistry and Food Science
- Keywords:
- Food -- Composition Food -- Analysis
- Resource Type:
- Video
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Video
In 46 episodes, Hank Green will teach you chemistry! This course is mostly based on the 2012 AP Chemistry curriculum, but it also covers some introductory organic chemistry. By the end of the course, you will be able to: * Utilize the fundamental tools of chemistry, including the periodic table, nomenclature, and basic lab safety techniques * Understand the structure of matter * Predict and explain chemical reactions, and comprehend the many ways they affect our world * Reason through problems involving kinetics, thermodynamics, and chemical equilibrium * Recognize different organic chemicals and their uses
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e-book
This collection of Concept Development Studies in Chemistry is presented to redirect the focus of learning. In each concept development study, a major chemical concept is developed and refined by analysis of experimental observations and careful reasoning. Each study begins with the definition of an initial Foundation of assumed knowledge, followed by a statement of questions which arise from the Foundation. Analysis of these questions is presented as a series of observations and logical deductions, followed by further questions. This detailed process is followed until the conceptual development of a model provides a reasonable answer to the stated questions.