Welcome to Chemistry!
Lab Safety Expectations
|2||Sept 11-15||Changes in Matter:
Intro to Atoms
States of Matter
|Butter Battle||Sept 15: Half-day|
|3||Sept 18-22||Changes in Matter: States of Matter
Intro to Scientific Writing/Lab Reports
|4||Sept 25-29||Changes in Matter: Phase Change/ Transfer of Energy||Melting Apples||Sept 29: Half-day|
|Oct 2-6||Changes in Matter: Phase Change/ Transfer of Energy||Cold Milk|
|6||Oct 9-12||Changes in Matter: Structure of Atoms
Variables in Experiments
|Gummy Invertebrates||6 Week Grading
Oct 12: Half-day
Oct 13: No School
|8||Oct 23-27||Acids/Bases||Berries and Bacteria||Oct 27: Half-day|
|9||Oct 30-Nov 3||Biochemistry||Ball Park Pretzels|
|10||Nov 6-9||Biochemistry||Cinnamon Rolls||Nov 9: Half-day
Nov 10: No School
|Nov 13-17||Biochemistry||Growing a Pancake|
|12||Nov 20-22||No Lab||Nov 22: Half-day
Nov 23: No School
Nov 24:No School
|13||Nov 27-Dec 1||Molecular Structure||Crystal Carbohydrates||Dec 1: No School Final Grading Day|
Fall 2017 Weeks 7-8 (Acidic Milk + Berries and Acid Labs)
Acidic Milk Lab: Complete the student pages and write a lab report
Monday October 23
- Complete the student pages from the Acidic Milk Lab
- Type Lab Report for the Acidic Milk Lab
- Delicious Science- A Matter of Taste (finish video)
Tuesday October 24
Take Cornell Notes on the article, answering the following questions:
- What are the main components in jam making?
- What is pectin?
- Why is it important to add acid? What does acid do to the the pectin chains?
- How is chemistry used in production of jam?
Research 3 different types of fruit used in making jam, compare and contrast these using either a list or table. Include the varying pectin levels, acidity, and different reasons why the various fruit might be used.
Wednesday October 25
Berries and Bacteria: Lab Intro
- Critical Reading and Marking of Text…
- Circle Key Terms
- Highlight and write questions in the margins.
- Mark any changes in the text
Essential Question: How effective is the acid in removing bacteria?
November 14, 2017
Choose an article from the following Food Science in the News page
For the article you choose, create a MLA citation.
Write a paragraph summary of the article.
Include the following:
-How is this article tied to food science?
-What realm of science does this fall into?
-Why do you find this interesting?
November 16, 2017
Solubility of salts at various temperatures
What is a salt?
“In chemistry, a salt is an ionic compound that can be formed by the neutralization reaction of an acid and a base. Salts are composed of related numbers of cations (positively charged ions) and anions (negative ions) so that the product is electrically neutral (without a net charge).” -Wikipedia
Percy Julian: Chemistry