Inquiry into Physical Science: A Contextual Approach Volume 2: Kitchen Science: Will Science Be a Guest at Your Next Dinner?

Kitchen Science

Leading Question: Will Science Be a Guest at Your Next Dinner?

Chapter 1

Know Your Ingredients

Preface--A Message to the Student

1.1 Introduction

1.2 Classification of Matter

1.2.1 Element, Mixture, or Compound 

1.2.2 Separation of a Mixture 

Making Connections: Element, Mixture, Compound 

1.2.3 Is It Physical or Chemical? 

Making Connections: Classification of Matter 

1.3 Atomic Theory

1.3.1 The Mystery Box 

1.4 The Modern View of the Atom

1.4.1 Static Electricity 

1.4.2 The Atomic "Staircase" 

Making Connections: Atomic Spectra 

1.5 The Periodic Table--The Chemist's "Spice Rack"

1.5.1 Patterns in Nature 

1.5.2 The Periodic Table 

1.5.3 Valence, The Combining Power of Atoms 

Making Connections: The Periodic Table 

Enlarged Version of Periodic Table 

Appendix 

Chapter 2

How Much Does the Recipe Call For?

2.1 Introduction

2.2 Mass--A Weighty Subject

2.2.1 The Law of Definite Proportions 

2.3 Relative Mass

2.3.1 Relative Mass 

2.3.2 Electrolysis of Water 

Making Connections: Electrolysis of Water 

2.4 The Mole Concept

2.4.1 What is a Passel? 

2.4.2 The Mole Concept 

2.4.3 The Reaction of Iron with Copper Chloride 

Making Connections: The Mole Concept 

Chapter 3

Cooking Our Foods

3.1 Introduction

3.2 Heat Transfer Revisited

Electromagnetic Radiation

Conduction

Interactive Demonstration--A Student Model for Conduction 

Interactive Demonstrations--Conduction 

Convection

Interactive Demonstrations--Convection 

Making Connections: Conduction, Convection and Radiation 

3.3 The Chemical Bond--Nature's Glue

Metallic Bonding

Pots and Pans--The Utensils That We Cook With

Ironic Bonding

3.3.1 Ionic Bonding 

Covalent Bonding

3.3.2 Covalent Bonding 

3.3.3 The Shape of Molecules 

Hydrogen Bonding

Making Connections: Chemical Bonding 

3.4 How Do We Cook Our Foods?

Moist-Heat Cooking

Dry-Heat Cooking

Broiling, Toasting, Barbequing

Roasting, Baking

Frying

Microwave Cooking

Chapter 4

The Foods We Eat

4.1 Introduction

4.2 Water

Boiling and Freezing

4.2.1 Solid, Liquid, Gas--How Do They Differ? 

4.2.2 Heating Water: A Temperature "History" 

4.2.3 Latent Heat of Fusion: Is It Melting or Freezing? 

4.2.4 Is the Boiling and Melting of Water Abnormal? 

Making Connections: Latent Heat of Fusion and Vaporization 

Specific Heat

4.2.5(I) Heat Capacity and Specific Heat/Part 1 

4.2.5(II) Heat Capacity and Specific Heat/Part 2 

Making connections: Heat Capacity and Specific Heat 

Is Water an Acid or a Base?

4.2.6 Household Items--Acid or Base? 

4.2.7 Household Items--What is the PH? 

4.3 Energy in Food

4.3.1 Measuring the Energy content of Food 

4.3.2 Exercise--Why Bother? 

4.4 Carbohydrates

4.4.1 Which "Carbs" are Present? 

4.4.2 Sugar in Soft Drinks and Fruit Juices 

4.5 Fats

4.5.1 Why Is Fat Such a Good Fuel? 

4.5.2 Fatty Acids 

4.5.3 Tests for Fats and Oils 

4.6 Proteins

4.6.1 Test for Protein 

Making Connections: Carbohydrates, Fats, Proteins 

Appendix

"Fold-Up Chemistry"

Foldable cut-outs to illustrate condensation reactions of carbohydrates and fats. 

Appendix 1: "Underpinnings" (from Chapter 1, Volume 1)

1.1  Fundamental vs. Derived Properties

1.2  Units

1.3  Area

1.4  Volume

1.4.1  Measuring Volume 

Making Connections:  Area and Volume 

1.5  Ratios

1.6  Density

1.6.1  Understanding Density 

1.7  Exponential Notation

Making Connections:  The Arithmetic of Exponential Numbers 

1.8  Straight Line Graphs

1.8.1  Graph­i­cal Anal­y­sis of Mass vs. Vol­ume 

1.9  Curved Graphs

1.9.1  Height of Liq­uid in a Con­tain­er vs. Vol­ume 

Making Connections:  Density and Graphical Analysis 

1.10  Let's Keep Things in Proportion

1.10.1  Understanding Proportions 

Appendix 2: "Energy" (Excerpted from Chapter 2, Volume 1)

2.1  The "Money" of Nature