Chemistry of Cooking

CONTENTS OF CURRICULUM UNIT 17.04.11

  1. Unit Guide
  1. Introduction
  2. Rationale
  3. Content
  4. History of Honeycomb Candy
  5. The Chemistry of Honeycomb Candy
  6. Recipe for Honeycomb Candy
  7. Surface Area of Ice
  8. Denaturing
  9. Heat Transfer
  10. Three states of Matter
  11. Teaching Strategies
  12. How to Set Up a Science Notebook
  13. Classroom Activities
  14. Appendix
  15. Notes

Everyday Science of Cooking

Cameron Rowe

Published September 2017

Tools for this Unit:

Surface Area of Ice

“Solid ice has a melting temperature of 0 degrees C. When an ice cube is placed on a countertop, it will slowly melt and turn into liquid water leaving a small puddle that will eventually evaporate. How fast the ice cube melts depends on a number of factors. Some of these factors include the temperature of the room, air pressure and if there are any air currents moving past the cube.”5

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