Teacher resources and professional development across the curriculum

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Sub Image2:Macro to Micro Structures
         
 
Workshops
1) Atoms and Molecules2) Macro to Micro Structures 3) Energetics and Dynamics 4) Theory and Practice in Chemical Systems 5) Chemical Design 6) The Chemistry of Life 7) Chemistry and the Environment 8) Chemistry at the Interface
 
From: Maria Lester (alester@chesterfield.k12.va.us)
Date: Tue Mar 18 2003 - 15:23:32 EST


 -----Original Message-----
From: Maria Lester [mailto:alester@chesterfield.k12.va.us]
Sent: Tuesday, March 04, 2003 3:28 PM
To: 'channel-talkchemistry-admin@learner.org'
Subject: Fudge Lab/Solubility

Hi All!

I am so excited! I tried the technigue that was used on video 3 (I think)
where Mrs. Berry allowed her students to "role play" or use creative ways to
show understanding of solubility. Students were assigned a type of reaction
to discuss (Decomposition, Synthesis...) They were told to use creative
ways to teach the material to the class. They were told to use props, role
play, demostrate, write a poem...whatever it takes to teach the type of
reaction. I allowed them to choose their groups and I assigned the type of
reaction. I am thrilled! They made signs, special hats...all kinds of
creative ways to learn the info. They did such a nice job! It was great!

The fudge lab I have done in the past. It works very well.

Materials:

1 heavy 3-4 quart saucepan
3 cups granulated sugar
1and 1/2 sticks of margarine
2/3 cup of evaporated milk
1- 7 oz jar of marshmallow cream
1-12 oz bag of real chocolate chips
1 teaspoon vanilla
1 cup nuts (optional)
hand towels for doing dishes
1 large spoon
1 mixer and beaters
liquid measuring cup
poy holders
foil or plastic wrap
cooling pan
*Teacher provides a hot plate and dih washing detergent

Procedures:
1. Prepare cooling pan by greasing it down with the margarine papers. (not
too much)
2. Combine the sugar, milk, and margarine in the pan. Heat to boiling,
stirring constantly.
3. After the mixture comes to a boil, decrease the heat and boil gently for
approximately five minutes.
4. After about 5 minutes, test your mixture by dripping a spoonful into
cold water. If the mixture feels smooth between your fingers like caramel,
then you are ready for the next step. If you feel any sugar between your
fingers, keep cooking.
5. Whe the mixture is ready, remove the pan from the heat and place on pot
hoder. Stir in chocolate chips until melted.
5. Add marshmallow cream (with mixer) until the mixture is uniform in
color. Add vanilla
6. Add nuts (if necessary)
7. Pour the mixture into the greased cooling pan.
8. Cover the pan tightly with plastic wrap or foil.

This is really a fun lab. You can bring the idea of solubility, solute,
solvent, supersaturation....
They love it!

Maria


 
 

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