Light spectrum dispersion is an exciting subject in science because of its beautiful atmospheric colour phenomenon which attracts students. However, to see the phenomenon is not easy since it needs a spectrometer, which is commonly expensive. Therefore, the present study aims to describe a low-cost spectrometer for investigating lighting spectrum…

A quantitative titration of the amount of magnesium hydroxide in milk of magnesia using only items purchased in grocery and retail stores is reported. Either vinegar or a solution of food grade citric acid serves as the titrant, while food dyes advertised as being extracted from natural sources provide the end-point indicator. An inexpensive,…

This article describes a simple way to introduce nanomaterials using the presence of carbon nanodots (CNDs) in widely available food. Budweiser® beer and Coca-Cola®, commercial foods that are commonly accessible, were utilized to demonstrate the optical property of nanoparticles. Specifically, green and violet laser pointers were employed for the…

The need for shifting the expository laboratory instruction style to inquiry-based approaches is widely acknowledged. Problem-based learning (PBL), one of the inquiry-based approaches, advocates students' self-directed learning. The literature indicates that scaffolding students' independent learning is necessary for a PBL environment. In our…

In light of COVID-19 in spring 2020, we developed a simple and versatile inquiry-based, laboratory-style active learning colorimetry experiment amenable to at-home quantitative analysis. In this experiment, students acquire an external calibration method using aqueous solutions of a self-selected chromophoric analyte from household products using…

Aqueous biphasic systems (ABS) composed of polypropylene glycol and carbohydrates, two benign substances are proposed to separate two food colorants (E122 and E133). ABS are promising extractive platforms, particularly for biomolecules, due to their aqueous and mild nature (pH and temperature), reduced environmental impact and processing costs.…

The re-conceptualisation of texts over the last 20 years, as well as the development of a multimodal understanding of communication and representation of knowledge, has profound consequences for the reading and understanding of multimodal texts, not least in educational contexts. However, if teachers and students are given tools to…

Describes three teaching activities used in the Chemistry for Kids program which focus on how esters are chemicals partially responsible for the flavor of foods. Includes a discussion of a demonstration involving role-playing, a set of taste tests, and an activity using chewing gum to investigate odors in food. (TW)