Publication Date
In 2025 | 1 |
Since 2024 | 2 |
Since 2021 (last 5 years) | 3 |
Since 2016 (last 10 years) | 4 |
Since 2006 (last 20 years) | 6 |
Descriptor
Evaluation Methods | 6 |
Science Experiments | 6 |
Science Laboratories | 6 |
Science Instruction | 4 |
Chemistry | 3 |
College Science | 3 |
Foreign Countries | 2 |
Scientific Concepts | 2 |
Student Evaluation | 2 |
Teacher Attitudes | 2 |
Teacher Characteristics | 2 |
More ▼ |
Source
Journal of Chemical Education | 2 |
Biochemistry and Molecular… | 1 |
Educational Sciences: Theory… | 1 |
International Online Journal… | 1 |
Physics Education | 1 |
Author
Altun, Eralp | 1 |
Ates, Alev | 1 |
Bachman, Jennifer K. | 1 |
Bartlett, P. A. | 1 |
Cobanoglu, Ilker | 1 |
Demirdag, Baris | 1 |
Dunnett, K. | 1 |
Fernanda Domingues | 1 |
Feyzioglu, Burak | 1 |
Kutame, Azwidohwi Philip | 1 |
M. Florencia Leal Denis | 1 |
More ▼ |
Publication Type
Journal Articles | 6 |
Reports - Research | 3 |
Reports - Descriptive | 2 |
Reports - Evaluative | 1 |
Education Level
Higher Education | 3 |
High Schools | 1 |
Postsecondary Education | 1 |
Secondary Education | 1 |
Audience
Teachers | 1 |
Location
Turkey | 1 |
United Kingdom (London) | 1 |
Laws, Policies, & Programs
Assessments and Surveys
What Works Clearinghouse Rating
Ângelo Luís; Fernanda Domingues – Biochemistry and Molecular Biology Education, 2025
Bacteria have developed a cell-to-cell communication system called quorum sensing (QS), allowing them to regulate group behavior and synchronize the expression of virulence factors, responsible for increasing their infection capacity and resistance to antimicrobials. Although the control of microbial infections through the inhibition of microbial…
Descriptors: Inhibition, Evaluation Methods, Science Experiments, Microbiology
Mariana Hamer; Micaela Hamer; Miguel J. Vago; M. Florencia Leal Denis – Journal of Chemical Education, 2024
In analytical chemistry, discussing different method sand techniques of analysis is essential to promote critical thinking and reasoning. Analytical courses in the chemist, pharmacist, and biochemist curricula represent the opportunity to study concepts such as experimental design, sampling, development, and optimization of protocols, data…
Descriptors: Chemistry, Science Education, Hands on Science, Thinking Skills
Muedi, Fhulufhelo Patrick; Ngidi, Thelma; Kutame, Azwidohwi Philip; Uleanya, Chinaza – International Online Journal of Education and Teaching, 2021
This study investigated the management of teaching and assessment of the "qualified to be progressed" learners (QP) for quality learning and teaching. Mixed methods approach was adopted. Random and purposive sampling were used to select teachers and School Management Team (SMT) member respectively who formed the study sample. The study…
Descriptors: Secondary School Teachers, Educational Practices, Student Evaluation, Teacher Attitudes
Dunnett, K.; Bartlett, P. A. – Physics Education, 2018
It was planned to introduce online pre-laboratory session activities to a first-year undergraduate physics laboratory course to encourage a minimum level of student preparation for experiments outside the laboratory environment. A group of 16 and 17 year old laboratory work-experience students were tasked to define and design a pre-laboratory…
Descriptors: Physics, Science Instruction, Science Laboratories, Undergraduate Study
Feyzioglu, Burak; Demirdag, Baris; Ates, Alev; Cobanoglu, Ilker; Altun, Eralp – Educational Sciences: Theory and Practice, 2011
This study aims to reveal to what extent Turkish chemistry teachers use laboratories effectively and their perceptions on laboratory applications and the factors related to laboratory applications. In this cross-sectional survey, 408 chemistry teachers from the secondary schools in Izmir were given "Teacher Demographic form", "The…
Descriptors: High Schools, Self Efficacy, Chemistry, Science Laboratories
Miles, Deon T.; Bachman, Jennifer K. – Journal of Chemical Education, 2009
Recent emphasis on the science of food and cooking has been observed in our popular literature and media. As a result of this, a new non-science majors course, The Science of Food and Cooking, is being taught at our institution. We cover basic scientific concepts, which would normally be discussed in a typical introductory chemistry course, in the…
Descriptors: Food Service, Student Evaluation, Chemistry, Scientific Concepts