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 |
| 5
|
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 |
| 11
CURRENT |
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 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
- 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
Read: The Science and Magic of Jam Making
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
https://www.theguardian.com/science/food-science
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
https://youtu.be/O6r7A_unnE0
https://youtu.be/fz_9xKYMoY0