The project is called "Chemistry and Cooking" and it will last about 6 weeks. Students will learn about what matter is, the phases of matter, the difference between physical and chemical properties, as well as physical and chemical changes. The project’s Driving Question, which focuses our work, is “How does an understanding of chemistry impact your cooking?” Students will be involved in hands-on activities and labs that will help them learn the concepts that they will then apply to their final project. The child will work independently on a recipe of their choice to show their understanding of how chemistry impacts cooking.
This is a comprehensive science textbook for Grade 10. You can download or read it on-line on your mobile phone, computer or iPad. Every chapter comes with video lessons and explanations which help bring the ideas and concepts to life. Summary presentations at the end of every chapter offer an overview of the content covered, with key points highlighted for easy revision. Topics covered are: skills for science, classification of matter, states of matter, kinetic molecular theory, the atom, the periodic table, chemical bonding, transverse pulses, transverse waves, longitudinal waves, sound, electromagnetic radiation, particles, compounds, physical and chemical change, representing chemical change, magnetism, electrostatics, electric circuits, reactions in aqueous solution, quantitive aspects of chemical change, vectors and scalars, motion in one direction, mechanical energy, the hydrosphere. This book is based upon the original Free High School Science Text series.
This lesson focuses on how food packages are designed and made. Students will learn three of the main functions of a food package. They will learn what is necessary of the design and materials of a package to keep food clean, protect or aid in the physical and chemical changes that can take place in a food, and identify a food appealingly. Then, in the associated activity, the students will have the opportunity to become packaging engineers by designing and building their own food package for a particular type of food.
Student groups are challenged to create food packages for specific foods. They focus on three components in the design of their food packages; the packages must keep the food clean, protect or aid in the physical and chemical changes that can take place in the food, and present the food appealingly. They design their packaging to meet these requirements.