Welcome to Chemistry!

Week Dates Theme Lab Important Dates
1 Sept 6-8 Welcome

Course Overview

Lab Safety Expectations

No Lab  
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

Exploding Corn  
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

Chemical Reactions

Variables in Experiments

Gummy Invertebrates 6 Week Grading

Oct 12: Half-day

Oct 13: No School

7 Oct 16-20 Acids/Bases:

Chemical Reactions

pH Scale

Acidic Milk  
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

Periodic Table of Elements

Fall 2017 Weeks 1-2 (Butter Lab)

Fall 2017 Weeks 3-4 (Popcorn Lab + Melting Apples Lab)

Fall 2017 Weeks 5-6 (Cold Milk + Gummy Invertebrate Labs)

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

Tuesday October 24

Read: The Science and Magic of Jam Making

Take Cornell Notes on the article, answering the following questions:

  1. What are the main components in jam making?
  2. What is pectin?
  3. Why is it important to add acid? What does acid do to the the pectin chains?
  4. 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

Virtual Lab Activity

Virtual Lab Questions

Percy Julian: Chemistry

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