Download or read book Using Food to Stimulate Interest in the Chemistry Classroom written by Keith Symcox and published by . This book was released on 2013 with total page 176 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Engaging Learners with Chemistry written by Ilka Parchmann and published by Royal Society of Chemistry. This book was released on 2020-07-27 with total page 299 pages. Available in PDF, EPUB and Kindle. Book excerpt: Many projects in recent years have applied context-based learning and engagement tools to the fostering of long-term student engagement with chemistry. While empirical evidence shows the positive effects of context-based learning approaches on students’ interest, the long-term effects on student engagement have not been sufficiently highlighted up to now. Edited by respected chemistry education researchers, and with contributions from practitioners across the world, Engaging Learners with Chemistry sets out the approaches that have been successfully tested and implemented according to different criteria, including informative, interactive, and participatory engagement, while also considering citizenship and career perspectives. Bringing together the latest research in one volume, this book will be useful for chemistry teachers, researchers in chemistry education and professionals in the chemical industry seeking to attract students to careers in the chemical sector.
Download or read book The Use of Food in Chemistry Experiments to Engage and Enrich the Teaching in the Classroom written by Brian Michael Topping and published by . This book was released on 2010 with total page 196 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Using Food To Stimulate Interest in the Chemistry Classroom written by Keith Symcox and published by OUP USA. This book was released on 2014-01 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Discusses ways to increase student interest in chemistry courses, using food chemistry.
Download or read book Playing to Learn with Reacting to the Past written by C. Edward Watson and published by Springer. This book was released on 2017-10-03 with total page 244 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides classroom practice and research studies that verify Reacting to the Past (RTTP)—a student-centered, active learning pedagogy that provides college students and faculty unique teaching and learning opportunities—as a high impact practice for student learning and engagement. The overarching objective of this book is to collect practices and evidence from multiple disciplines and institution types regarding the efficacy of RTTP in higher education classroom settings. At its core, RTTP is a game-based pedagogy with published games on some of the most conflicted moments of human history. While RTTP is deeply grounded in theory and literature that suggests its approaches can be impactful, deep and broad examinations of RTTP pedagogies in a range of course settings have not been extensively performed until now. This book provides guidance and an evidence-base on which to build RTTP practices.
Download or read book Transforming Academic Culture and Curriculum written by Mitchell R. Malachowski and published by Taylor & Francis. This book was released on 2024-02-23 with total page 252 pages. Available in PDF, EPUB and Kindle. Book excerpt: Institutions across the higher education landscape vary, and each navigates change in its own way. This volume describes how institutions and departments influence the success of structural and cultural transformations to advance curricular reform. A product of the Council on Undergraduate Research Transformations project, a six-year, longitudinal research study funded by the United States National Science Foundation, this text features the goals, strategies, and outcomes that evolved from the experiences at 12 diverse colleges and universities in creating innovative undergraduate curricula and campus cultures that maximize student success. With the goal of achieving departmental transformations in both student learning and academic culture – by backward-designing and scaffolding research into and across undergraduate curricula – editors include scholarly findings, step-by-step guides, and a toolkit section, with plentiful online resources, to help readers develop and execute personalized change processes on their own campuses. Designed to span both theory and practice for departments and institutions to transform undergraduate education to increase student success, this book is vital for all higher education scholars, practitioners, faculty, staff, and leaders interested in creating research-rich curricula and change more broadly. Visit the Council on Undergraduate Research website here: https://www.cur.org/.
Download or read book Food written by Tom P. Coultate and published by Royal Society of Chemistry. This book was released on 2002 with total page 454 pages. Available in PDF, EPUB and Kindle. Book excerpt: As a source of detailed information on the chemistry of food, this book is without equal. It investigates components which are present in large amounts (carbohydrates, fats, proteins, minerals and water) and also those that occur in smaller quantities (pigments, flavours, vitamins and preservatives). The fourth edition has been extensively rewritten to bring it right up to date, with many of the figures also having been redrawn. A number of new topics, many of which will be of particular interest to nutritionists, have been introduced, including modified starches, naturally occurring antioxidants, the health benefits of broccoli, and the production of glucose syrup. Topics of special interest to more advanced students are presented separately, and the structural formulae of around 600 food components are given. This book will be of particular interest to students and teachers of food science and nutrition courses in universities, colleges of further education and schools. Its accessible style also ensures that anyone with an interest in food issues will find it invaluable. Extracts from reviews of 3rd Edition: "_ filled me with delight, curiosity and wonder. All of the chemistry is very clear and thorough. I heartily recommend it." The Chemical Educator, October 1997 "Chemistry comes alive when an expert like Tom Coultate links it to food science..." Education in Chemistry, November 1997
Download or read book Handbook of Molecular Gastronomy written by Christophe Lavelle and published by CRC Press. This book was released on 2021-06-08 with total page 1857 pages. Available in PDF, EPUB and Kindle. Book excerpt: Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications presents a unique overview of molecular gastronomy, the scientific discipline dedicated to the study of phenomena that occur during the preparation and consumption of dishes. It deals with the chemistry, biology and physics of food preparation, along with the physiology of food consumption. As such, it represents the first attempt at a comprehensive reference in molecular gastronomy, along with a practical guide, through selected examples, to molecular cuisine and the more recent applications named note by note cuisine. While several books already exist for a general audience, either addressing food science in general in a "light" way and/or dealing with modern cooking techniques and recipes, no book exists so far that encompasses the whole molecular gastronomy field, providing a strong interdisciplinary background in the physics, biology and chemistry of food and food preparation, along with good discussions on creativity and the art of cooking. Features: Gives A–Z coverage to the underlying science (physics, chemistry and biology) and technology, as well as all the key cooking issues (ingredients, tools and methods). Encompasses the science and practice of molecular gastronomy in the most accessible and up-to-date reference available. Contains a final section with unique recipes by famous chefs. The book is organized in three parts. The first and main part is about the scientific discipline of molecular and physical gastronomy; it is organized as an encyclopedia, with entries in alphabetical order, gathering the contributions of more than 100 authors, all leading scientists in food sciences, providing a broad overview of the most recent research in molecular gastronomy. The second part addresses educational applications of molecular gastronomy, from primary schools to universities. The third part provides some innovative recipes by chefs from various parts of the world. The authors have made a particular pedagogical effort in proposing several educational levels, from elementary introduction to deep scientific formalism, in order to satisfy the broadest possible audience (scientists and non-scientists). This new resource should be very useful to food scientists and chefs, as well as food and culinary science students and all lay people interested in gastronomy.
Download or read book The Role of Agency and Memory in Historical Understanding written by Gordon P. Andrews and published by Cambridge Scholars Publishing. This book was released on 2017-05-11 with total page 410 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book, the first in a series entitled Historical and Pedagogical Issues: Insights from the Great Lakes History Conference, addresses historical and pedagogical issues. It explores the agency of historical actors tied to larger movements, demonstrating the efficacy and power of individuals to act with historical impact. It also describes the nuanced role of memory, often neglected in larger national or global social movements. This volume explores these powerful themes through a broad range of topics, including the research and pedagogy of revolution, reform, and rebellion as they are applied to race, ethnicity, political movements, labour, reconciliation, memory, and moral responsibility. The book will interest researchers that have an interest in both, or either, history and pedagogy.
Download or read book Chemists in the Classroom written by and published by . This book was released on 1993 with total page 28 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Teaching Chemistry A Studybook written by Ingo Eilks and published by Springer Science & Business Media. This book was released on 2013-04-20 with total page 346 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book focuses on developing and updating prospective and practicing chemistry teachers’ pedagogical content knowledge. The 11 chapters of the book discuss the most essential theories from general and science education, and in the second part of each of the chapters apply the theory to examples from the chemistry classroom. Key sentences, tasks for self-assessment, and suggestions for further reading are also included. The book is focused on many different issues a teacher of chemistry is concerned with. The chapters provide contemporary discussions of the chemistry curriculum, objectives and assessment, motivation, learning difficulties, linguistic issues, practical work, student active pedagogies, ICT, informal learning, continuous professional development, and teaching chemistry in developing environments. This book, with contributions from many of the world’s top experts in chemistry education, is a major publication offering something that has not previously been available. Within this single volume, chemistry teachers, teacher educators, and prospective teachers will find information and advice relating to key issues in teaching (such as the curriculum, assessment and so forth), but contextualised in terms of the specifics of teaching and learning of chemistry, and drawing upon the extensive research in the field. Moreover, the book is written in a scholarly style with extensive citations to the literature, thus providing an excellent starting point for teachers and research students undertaking scholarly studies in chemistry education; whilst, at the same time, offering insight and practical advice to support the planning of effective chemistry teaching. This book should be considered essential reading for those preparing for chemistry teaching, and will be an important addition to the libraries of all concerned with chemical education. Dr Keith S. Taber (University of Cambridge; Editor: Chemistry Education Research and Practice) The highly regarded collection of authors in this book fills a critical void by providing an essential resource for teachers of chemistry to enhance pedagogical content knowledge for teaching modern chemistry. Through clever orchestration of examples and theory, and with carefully framed guiding questions, the book equips teachers to act on the relevance of essential chemistry knowledge to navigate such challenges as context, motivation to learn, thinking, activity, language, assessment, and maintaining professional expertise. If you are a secondary or post-secondary teacher of chemistry, this book will quickly become a favorite well-thumbed resource! Professor Hannah Sevian (University of Massachusetts Boston)
Download or read book Science and Cooking Physics Meets Food From Homemade to Haute Cuisine written by Michael Brenner and published by W. W. Norton & Company. This book was released on 2020-10-20 with total page 376 pages. Available in PDF, EPUB and Kindle. Book excerpt: Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe. Why do we knead bread? What determines the temperature at which we cook a steak, or the amount of time our chocolate chip cookies spend in the oven? Science and Cooking answers these questions and more through hands-on experiments and recipes from renowned chefs such as Christina Tosi, Joanne Chang, and Wylie Dufresne, all beautifully illustrated in full color. With engaging introductions from revolutionary chefs and collaborators Ferran Adria and José Andrés, Science and Cooking will change the way you approach both subjects—in your kitchen and beyond.
Download or read book Saanjhi Saanjh Vol 3 3 written by JV Manisha / ?? ?? ????? and published by Notion Press. This book was released on 2023-03-09 with total page 54 pages. Available in PDF, EPUB and Kindle. Book excerpt: Saanjhi Saanjh - Vol 3 is a collection of 12 short stories. The book talks about everyday emotions and relations that are a part of our lives. The stories center around the elders of our society. The collection of short stories is an attempt to showcase the thoughts and feelings from our elders' point of view. The book is an attempt for all to understand what goes on in the mind and hearts of our parents. Things that seem mundane to us can be the focal point for the elderly. When we understand the depth and point of view of how our elders think, we relate to them better and help bridge the inter-generational gap.
Download or read book The Chemistry of Beer written by Roger Barth and published by . This book was released on 2011 with total page 248 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Biogenic Amines in Food written by Bahruddin Saad and published by Royal Society of Chemistry. This book was released on 2019-11-01 with total page 344 pages. Available in PDF, EPUB and Kindle. Book excerpt: A precise analysis of biogenic amines is important as an indicator of food freshness or spoilage that can cause serious toxicity. This book provides comprehensive background information on biogenic amines and their occurrence in various foods and drinks such as fermented and non-fermented sausages and fish products, cheeses, vegetables and beverages, e.g. beer, cider and wine. It gives a detailed description of both the established analytical methods and the emerging technologies for the analysis of them. As the first book on the detection of biogenic amines in all types of food, it provides help to get a better understanding of the risks associated with biogenic amines and how to avoid them. It serves as an excellent and up-to-date reference for food scientists, food chemists and food safety professionals.
Download or read book Chemistry and Industry Review written by and published by . This book was released on 1928 with total page 1516 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The STEM Shift written by Ann Myers and published by Corwin Press. This book was released on 2015-04-22 with total page 176 pages. Available in PDF, EPUB and Kindle. Book excerpt: All you need to make the shift to STEM a reality! Now more than ever, educational leaders are encouraged to implement STEM as the foundation for preparing students with the 21st century skills required for college and career readiness. This resource makes the process of shifting to a comprehensive, integrated STEM school or district within reach! Invaluable case studies featuring current STEM pioneers from across the country model how successful, STEM-centered learning takes place. You’ll find process-specific best practices and strategies to help you: Understand, create, and lead the STEM change process Transform existing school programs Prepare the school community for STEM and plan for STEM integration Integrate 21st Century Skills, the arts, and humanities Create essential partnerships with business and higher education Includes step-by-step checklists and visual mapping guides for successfully navigating the STEM change process. Use this groundbreaking resource to systematically implement coherent and integrated STEM instruction that transforms learning and prepares students for the global economy! Video and web content also available at http://bit.ly/TheSTEMShift. "Finally! A great book that clearly explains what STEM education is, why we need it, and how to do it well. A must-read for all educators, parents, and policymakers." Tony Wagner, author of The Global Achievement Gap and Creating Innovators "Reading Jill and Ann′s column in Education Week has been a critical part of my weekly reading since they′ve begun writing it. I′ve learned a lot from those short snippets, and now it′s exciting to see their expanded thoughts in The Stem Shift. You can′t go wrong by reading anything they write!" Larry Ferlazzo, High school teacher and Ed Week columnist
