Teacher resources and professional development across the curriculum

Teacher professional development and classroom resources across the curriculum

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Sub Image2:Macro to Micro Structures
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: Hauser, Michael (MHauser@stlcc.edu)
Date: Fri Feb 21 2003 - 14:53:07 EST

I, too, felt it was very wrong to see students consume lab generated food
(even though the lab procedure called for a new balance - good one!)Students
are only allowed to eat commercially prepared food due to hepatitis concerns
in my area. Still - it was a nice intro to stoichiometry. As far as the oven
idea - I wonder if an "Easy Bake" oven would serve as a cheap substitute?

Michael Hauser
-----Original Message-----
From: Katie Johnson [mailto:johnson5@madison.k12.wi.us]
Sent: Friday, February 21, 2003 12:24 PM
To: channel-talkchemistry@learner.org
Subject: [Channel-talkchemistry] making cakes

This was a great activity from the standpoint of seeing how varying the
amounts of reactant can change the products - change not only HOW much gets
formed, but also WHAT gets formed. And I liked the pH test.

HOWEVER! I have serious concerns about allowing students to eat anything
they've made in the lab. I have a strict rule about no food in the lab and
would not consider breaking that rule even for this activity. I might do
the activity on a smaller scale and observe the results, but not eat them.

I am curious, how did she bake them? Bunsen burners - no way. Maybe a hot
plate or a nearby cooperative home ec teacher? If they went into
dessicating ovens that she uses to dry hydates then certainly her students
should NOT be eating their products!

Katherine Johnson
Chemistry Teacher
Madison East High School
Madison, Wisconsin

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