science in the kitchen

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Playing around with stuff to find out what happens

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Teaching science at home isn't impossible. A little creative and adventurous spirit will help any parent help their student through even the scariest of science classes and labs. Remember, science is playing around with things to find out what happens.

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Page 1: Science in the Kitchen

Playing around with stuff to find out what happens

Page 2: Science in the Kitchen

What if? How do I fix this?

What is the solution?

How can I prove?

Is it true?

Page 3: Science in the Kitchen

Talk to children about safety An emergency plan Don’t eat or drink while experimenting Label on-going projects Keep science equipment in a labeled container Keep first-aid & safety equipment with in easy reach Use Material Safety Data Sheets (MSDS)

Page 4: Science in the Kitchen

BORAX

Section 1 - Product and Company Identification Section 9 - Physical & Chemical Properties

Section 2 - Composition/Information on Ingredients

Section 10 - Stability & Reactivity Data

Section 3 - Hazards Identification Including Emergency Overview

Section 11 - Toxicological Information

Section 4 - First Aid Measures Section 12 - Ecological Information

Section 5 - Fire Fighting Measures Section 13 - Disposal Considerations

Section 6 - Accidental Release Measures Section 14 - MSDS Transport Information

Section 7 - Handling and Storage Section 15 - Regulatory Information

Section 8 - Exposure Controls & Personal Protection

Section 16 - Other Information

Page 5: Science in the Kitchen

Section 2 - Composition/Information on Ingredients BORAX

Ingredient Name: SODIUM TETRABORATE, DECAHYDRATE------------------------------------------------ EPA Reporting Quantity: DOT Reporting Quantity: Ozone Depleting Chemical: N

Page 6: Science in the Kitchen

Talk to children about safety An emergency plan Don’t eat or drink while experimenting Label on-going projects Keep science equipment in a labeled container Keep first-aid & safety equipment with in easy reach Use Material Safety Data Sheets (MSDS)

http://msds.ehs.cornell.edu Supervise all labs

Page 7: Science in the Kitchen

… the study of God’s creation What do you need?

Pond Critters Microscope Dissection materials

What can you do? Grow things

Plants, molds, animals Examine things

Cells, pond water, before & after Observe things

Plants, weather, animals

Page 8: Science in the Kitchen

… The study of God’s order What do you need?

Fire Glassware Chemicals

What can you do? Mix a concoction Make models Test

Page 9: Science in the Kitchen

… the study of God’s rules of science

What do you need? Batteries & wire Magnets Tools Lights

What can you do? Build something

Skateboard ramps, speakers, toothpick bridge

Make light, electricity, or sound An electric motor

Take things apart

Page 10: Science in the Kitchen

Follow a curriculum

Follow an encyclopedia outline or scope & sequence

Develop your own based on student’s interest

Start with lab book

Page 11: Science in the Kitchen

Follow a curriculumBegin at the index

What have you already done?What’s important for future study?What’s interesting?

Follow an encyclopedia outline or scope & sequence

Develop your own based on student’s interest

Start with lab book

Page 12: Science in the Kitchen
Page 13: Science in the Kitchen

Follow a curriculumBegin at the index

What have you already done?What’s important for future study?What’s interesting?

Follow an encyclopedia outline or scope & sequence

Develop your own based on student’s interest

Start with lab book

Page 14: Science in the Kitchen

American chemists

• Adams, Roger

• Agre, Peter

• Altman, Sidney

• Baekeland, Leo H.

• Berg, Paul

• Bloch, Konrad E.

• Cohen, Stanley

• Conant, James Bryant

• Corey, Elias James

• Cram, Donald James

• Curl, Robert Floyd, Jr.

British chemists

• Faraday, Michael

• Franklin, Rosalind E.

• Graham, Thomas

• Harden, Sir Arthur

• Hodgkin, Dorothy C.

• Klug, Sir Aaron

• French chemists

• Berthelot, Marcellin

• Chardonnet, Hilaire

• Courtois, Bernard

• Curie, Marie S.

•  German chemists

• Swedish chemists

• Swiss chemists

Branches of chemistry

• Analytical chemistry

• Biochemistry

• Electrochemistry

• Femtochemistry

• Geochemistry

• Inorganic chemistry

• Organic chemistry

• Photochemistry

• Physical chemistry

• Radiochemistry

Groups of compounds

• Acid

• Alcohol

• Alkali

• Alkaloid

• Amino acid

• Anhydride

• Base

• Bromide

• Carbide

Terms

• Allotropy

• Alloy

• Bond [chemical]

• Colloid

• Compound

• Crystal

• Density

• Electromotive series

• Emulsion

• Halogen

• Ion

Processes and tests

• Absorption and adsorption

• Calcination

• Catalysis

• Chemical reaction

• Chromatography

• Combustion

• Corrosion

• Decomposition

• Diffusion

• Distillation

Other related articles

• Alchemy

• Atom

• Centrifuge

• Chemical, biological, radiological warfare

• Crime laboratory (Analyzing the evidence)

• Drug (How drugs are produced and sold)

• Electron

• Energy

• Fluid

• Flux

• Freezing point

• Gas

• Geochemistry

• Heat (Sources of heat)

• Liquid air

• Liquid crystal

• Mass

• Matter

• Metal

• Neutron

Related Information: ChemistryLinks to related World Book articles, study questions, and additional resources

Encyclopedia articles

Page 15: Science in the Kitchen

Questions

• What early chemical practice involved trying to turn lead and other metals into gold? • Who proposed that the bond between atoms in a molecule consists of a pair of shared electrons? • What did the phlogiston theory have in common with all other good chemical theories? • Who began the use of letters as symbols for chemical elements? • What are some environmental and safety problems faced by the chemical industry? • What was the first chemical reaction that human beings learned to produce and control? • Whose combustion theory replaced the phlogiston theory? • Why did the chemical industry in several countries expand greatly during World Wars I and II? • Who was the first chemist to make an organic molecule from inorganic substances? • How do physical changes and chemical changes differ?

Books to read

• Kotz, Jack C. Chemistry & Chemical Reactivity. 5th ed. Brooks/Cole, 2002. • Lide, David R. CRC Handbook of Chemistry and Physics. 84th ed. CRC Pr., 2003. • Masterton, William L., and Hurley, C. N. Chemistry. 5th ed. Brooks/Cole, 2003. • McMurry, John, and Fay, R. C. Chemistry. 4th ed. Prentice Hall, 2004. • Myers, Richard. The Basics of Chemistry. Greenwood, 2003. • Parker, Sybil P., ed. McGraw-Hill Dictionary of Chemistry. 2nd ed. McGraw, 2003.  http://www.worldbook.com/wb/RelatedInfo?id=ar108700&st=chemistry&mt=cs

Page 16: Science in the Kitchen

Boiling Point

Boiling Point, temperature at which the vapor pressure of a liquid slightly exceeds the pressure of the atmosphere above the liquid. At temperatures below the boiling point (b.p.), evaporation takes place only from the surface of the liquid; during boiling, vapor forms within the body of the liquid; and as the vapor bubbles rise through the liquid, they cause the turbulence and seething associated with boiling. If the liquid is a single substance or an azeotropic solution (a mixture that has a constant b.p.), it will continue to boil as heat is added without any rise in temperature; that is, boiling occurs at constant temperature regardless of the amount of heat applied to the liquid.When the pressure on a liquid is increased, the b.p. goes up. Water at 1 atmosphere pressure (760 torr, or about 14.7 lb/sq in) boils at 100° C (212° F), but when the pressure is 218 atmospheres (165,000 torr, or 3200 lb/sq in), the b.p. reaches its maximum, 374° C (705° F). Above this temperature (the critical temperature of water), liquid water is identical to saturated steam. See Pressure.

"Boiling Point," Microsoft® Encarta® Online Encyclopedia 2006http://encarta.msn.com © 1997-2006 Microsoft Corporation. All Rights Reserved.

Page 17: Science in the Kitchen

Science – 9th Grade

* Earth's history* Earth science* Ecology and environment* Weather and climate* Air and air pressure* Air masses and fronts* Water and its uses* Erosion* Air and water pollution* Heats and fuels* Electricity and electronics * Solar and nuclear energy* Nature and uses of light* Simple and complex machines* Atomic structure* Chemistry of matter* Molecular theory* Nature and use of chemicals* Metals and plastics* Space and astronomy* Space travel* Nature and causes of disease

Science – 11th Grade

* Matter and its behavior* Carbon and its compounds* Formulas and chemical equations* Acids, bases, salts* Atomic theory* Periodic law* Water and solutions* Chemical bonding* Molecular theory* Equilibrium and kinetics* Spontaneous reactions * Titrations* Ionization and ionic solutions* Colloids, suspensoids, and

emulsoids* Oxidation-reduction* Nonmetals* Metals and alloys* Electrochemistry* Energy: forms, chemical changes, and measurement

Page 18: Science in the Kitchen

Follow a curriculumBegin at the index

What have you already done?What’s important for future study?What’s interesting?

Follow an encyclopedia outline or scope & sequence

Develop your own based on student’s interestAsk questions

Why? How? Look at resources

Scope & sequence, book index Let your child explore

Start with lab book

Page 19: Science in the Kitchen

Follow a curriculumBegin at the index

What have you already done?What’s important for future study?What’s interesting?

Follow an encyclopedia outline or scope & sequence

Develop your own based on student’s interestAsk questions

Why? How? Look at resources

Scope & sequence, book index Let your child explore

Start with lab bookLook at the labs

Decide what you really want to doStudent may need to research information

Page 20: Science in the Kitchen

Chemistry Lab Manual, A Beka, 1986

Page 21: Science in the Kitchen

1. State the problemWho? What? Why? How?

2. Collect informationResearch. Ask. Go

3. Develop a hypothesisTake a guess

4. Design an experiment Doing. Observing. Making. Building.

5. Draw a conclusion What happened? Why? The conclusion leads to the next question

Page 22: Science in the Kitchen

Organic Gardening, December 1994

Page 23: Science in the Kitchen

Mother Earth News #81, March/April 1983

Page 24: Science in the Kitchen
Page 25: Science in the Kitchen
Page 26: Science in the Kitchen

Backwoods Home

Page 27: Science in the Kitchen