From: Martha Harson (mharson@nls.k12.la.us)
Date: Fri Feb 28 2003 - 14:50:34 EST
I am taking the workshop alone in Haynesville LA. Have gotten some great
ideas. I also would be hesitant to let students eat anything prepared in
lab. Our Foods and Nutrition teacher and I work closely together. We plan
to do the cooking (chocolate chip cookies) lab together in the foods kitchen
(home economics department).
I have had students do a popcorn lab to calculate the percentage of moisture
in popcorn. We used prepackaged bags of microwave popcorn. Students
measure the mass of the bag, pop in a microwave according to direction on
the bag, and measure mass again after letting the moisture excape. We do
this in the classroom using a microwave that I bring from home.
Martha Harson
----- Original Message -----
From: "Cindy Lee Duckert" <duckert@focol.org>
To: <channel-talkchemistry@learner.org>
Sent: Friday, February 21, 2003 9:41 AM
Subject: [Channel-talkchemistry] Video 5 - kitchen chemistry and my intro
> Lisa Morine's chemistry of cooking is similar to an activity I do with
> groups. I start with the following untitled recipe I found long ago on
> the internet. (Unfortunately, I do not have its original source and I did
> correct some errors I found in it.) We talk about how all aspects of life
> have specialized vocabulary - sports, cooking, chemistry among them. Then
> we translate the following and determine its vocabulary base (they usually
> need to be led to the engineering aspect.) For me, this is both an intro
> duction to lab notebooks and technical writing as well as a way to relate
> chemistry to a more familiar part of life. I hope the subscripts and
> superscripts transfer well - my mailer program does not accept them
easily.
>
> (chocolate chip cookie recipe)
> Ingredients:
> 1.) 532.35 cm3 gluten
> 2.) 4.9 cm3 NaHCO3
> 3.) 4.9 cm3 refined halite
> 4.) 236.6 cm3 partially hydrogenated tallow triglyceride
> 5.) 177.45 cm3 crystalline C12H22O11
> 6.) 177.45 cm3 unrefined C12H22O11
> 7.) 4.9 cm3 methyl ether of protocatechuic aldehyde
> 8.) 2 calcium carbonate-encapsulated avian albumen-coated protein
> 9.) 473.2 cm3 theobroma cacao
> 10.) 236.6 cm3 de-encapsulated legume meats (sieve size #10)
>
> Procedure:
> To a 2 liter jacketed round reactor vessel (Reactor #1) with an overall
> heat transfer coefficient of about 100 BTU/ft2-hr, add ingredients 1, 2
and
> 3 with constant agitation. In a second 2 liter reactor vessel with a
> radial flow impeller operating at 100 rpm, add ingredients 4, 5, 6 and 7
> until the mixture is homogenous. To Reactor #2, add ingredients 8,
> followed by three equal volumes of the homogenous mixture in reactor
> #1. Agitate. Additionally, add ingredients 9 and 10 slowly, with
constant
> agitation. Care must be taken at this point in the reaction to control
any
> temperature rise that may be the result of an exothermic reaction.
>
> Using a screw extrude attached to a #4 nodulizer, place the mixture
> piece-meal on a 316SS sheet (300 x 600 mm.) Heat in a 460 degree K oven
> for a period of time that is in agreement with Frank & Johnston's first
> order rate expression (see JACOS, 21,55,) or until golden brown.
>
> Once the reaction is complete, place the sheet on a 25 degree C
> heat-transfer table, allowing the product to come to equilibrium.
>
copyright
> revisions CLD, 2001
>
>
>
> I am a homeschooler in Neenah WI. My normal class size has been two,
> this year down to one as my eldest is off to college. Our glassware is in
> the same cabinet as the wine galsses, etc. - but woe to him who tries to
> use science equipment for food or vice versa! I also do workshops and one
> day activities with groups of homeschoolers, student and adult. It is
> quite fascinating listening & watching the safety, cost and
> breakage issues in labs in school settings. Most suppliers will not sell
> chemicals to homeschoolers - we might be drug dealers!- so the idea that
> maing aspirin iis not a usual part of 10 grade chem classes is quite an
eye
> opener.
>
> I have the advantage of knowing my usual two students very, very well and
> because we have been doing chemistry throughout their entire
> educations. We have the time to do things from an inquiry-based approach.
> I am relishing the course as I get to reap the experience of teachers who
> teach the same subject more than once. I, too, do wish I had a group
> locally with whom to discuss the course.
>
>
>
>
>
>
> ---
> Cindy Lee Duckert, duckert@focol.org
>
>
>
> _______________________________________________
> Channel-talkchemistry mailing list
> Channel-talkchemistry@learner.org
> http://www.learner.org/mailman/listinfo/channel-talkchemistry
>
> You may un-subscribe from this email list at any time by using the online
form at the above URL. If you have difficulty using this form, please send
email to Channel-talkchemistry-admin@learner.org and our mailing list
administrator will assist you. Our privacy policy is posted online at:
http://www.learner.org/about/privacy_policy.html
|
