Notes
[1] Virginia Department of Education, “Bellevue Elementary,” Virginia School Quality Profiles, accessed July 11, 2026, https://schoolquality.virginia.gov/schools/bellevue-elementary https://schoolquality.virginia.gov/schools/bellevue-elementary
[2] Institute of Food Technologists, Introduction to Food Science, accessed July 12, 2026, https://www.ift.org/career-development/learn-about-food-science
[3] Institute of Food Technologists, “Introduction to Food Science.”
[4] Institute of Food Technologists, “Introduction to Food Science.”
[5] Popović, E., et al. “How Primary Students Understand the Concepts of Mixtures and Solutions.” SCIENCE International Journal 4, no. 2 (2025): 1–6.
[6] Paul Flowers, Klaus Theopold, Richard Langley, and William R. Robinson, Chemistry 2e (Houston, TX: OpenStax, 2019), chap. 1, "Phases and Classification of Matter."
[7] Flowers et al., Chemistry 2e, chap. 1.
[8] Oregon Institute of Technology. “Solutions Chemistry.” CHE 201: General Chemistry I (Anthony and Clark), Unit 6: Common Chemical Reactions. LibreTexts Chemistry. Accessed July 12, 2026. https://chem.libretexts.org/Courses/Oregon_Institute_of_Technology/OIT%3A_CHE_201_-_General_Chemistry_I_(Anthony_and_Clark)/Unit_6%3A_Common_Chemical_Reactions/6.2%3A_Solutions_Chemistry
[9] Kilah, Nathan. “The Science of the Ideal Salad Dressing.” University of Tasmania, January 3, 2024. Accessed July 12, 2026. https://www.utas.edu.au/about/news-and-stories/articles/2024/the-science-of-the-ideal-salad-dressing
[10] J. Kenji López-Alt, The Food Lab: Better Home Cooking Through Science (New York: W. W. Norton & Company, 2015), 773.
[11] Kilah, “The Science of the Ideal Salad Dressing.”
[12] López-Alt, The Food Lab, 774-775.
[13] López-Alt, The Food Lab, 780.
[14] American Chemical Society. “Conservation of Mass.” Inquiry in Action. Accessed July 11, 2026. https://www.acs.org/education/resources/k-8/inquiryinaction/fifth-grade/chapter-4/conservation-of-mass.html
[15] American Chemical Society, “Conservation of Mass.”
[16] López-Alt, The Food Lab, 773.
[17] López-Alt, The Food Lab, 773.
[18] Branch, Julie Krista. 2001. "Effect of Formulation and Particle Size on the Rheological Properties of Salad Dressing." Order No. 1407599, Michigan State University. https://yale.idm.oclc.org/login?url=https://www.proquest.com/dissertations-theses/effect-formulation-particle-size-on-rheological/docview/220107975/se-2.
[19] M. Yin, M. Chen, T. Yanagisawa, R. Matsuoka, Y. Xi, N. Tao, and X. Wang, “Physical Properties, Chemical Composition, and Nutritional Evaluation of Common Salad Dressings,” Frontiers in Nutrition 9 (2022): Article 978648
[20] López-Alt, The Food Lab, 773.
[21] Field, Simon Quellen. Culinary Reactions: The Everyday Chemistry of Cooking. (Chicago: Chicago Review Press, 2012) 100.
[22] Wolke, Robert L. What Einstein Told His Cook: Kitchen Science Explained. (New York: W. W. Norton & Company, 2002), 116.
[23] National Center for Biotechnology Information. “Acetic Acid.” PubChem. Accessed July 10, 2026. https://pubchem.ncbi.nlm.nih.gov/compound/Acetic-acid
[24] M. Yin, M. Chen, T. Yanagisawa, R. Matsuoka, Y. Xi, N. Tao, and X. Wang, “Physical Properties, Chemical Composition, and Nutritional Evaluation of Common Salad Dressings”
[25] Wolke, Robert L. What Einstein Told His Cook: Kitchen Science Explained, 115.
[26] Wolke, Robert L. What Einstein Told His Cook: Kitchen Science Explained, 114-115.
[27] Figure 1. The Chemistry of Vinegar Varieties. Created by Andy Brunning. Reproduced from Compound Interest, 2023, https://www.compoundchem.com/2023/02/20/vinegar/. Licensed under the Creative Commons Attribution-Noncommercial-No Derivatives (CC BY-NC-ND) license.
[28] Field, Simon Quellen. Culinary Reactions: The Everyday Chemistry of Cooking, 79-80.
[29] Zych, Ariel. “Salad Dressing Science: Emulsion Lab.” Science Friday, August 15, 2014. Accessed July 6, 2026. https://www.sciencefriday.com/educational-resources/salad-dressing-science-emulsions/
[30] Zych, Ariel. “Salad Dressing Science: Emulsion Lab.”
[31] Fluegel, Susan M. “How Healthy Is Your Salad Dressing?” MooScience. Accessed July 12, 2026. https://mooscience.com/Healthy-Salad-Dressings.html
[32] Susie Burrell, “The Healthiest (and Unhealthiest) Salad Dressings, According to a Dietitian,” Heart Research Institute, accessed July 12, 2026, https://www.hri.org.au/health/your-health/nutrition/the-healthiest-and-unhealthiest-salad-dressings-according-to-a-dietitian.
[33] Burrell, “The Healthiest (and Unhealthiest) Salad Dressings.
[34] PBLWorks. “Gold Standard PBL: Essential Project Design Elements.” Accessed June 22, 2026. https://www.pblworks.org/what-is-pbl/gold-standard-project-design.
[35] Duran, Lena Ballone, and Emilio Duran. “The 5E Instructional Model: A Learning Cycle Approach for Inquiry-Based Science Teaching.” Science Education Review 3, no. 2 (2004): 49–58.
[36] Duran and Duran, “The 5E Instructional Model,” 51-53.
[37] Gassenheimer, Cathy. “Hattie Says Teacher Clarity Is One of the Top Learning Interventions. Here’s How It Works.” A+ Best Practices Center, October 31, 2019. Accessed July 12, 2026. https://aplusala.org/best-practices-center/2019/10/31/hattie-says-teacher-clarity-is-one-of-top-learning-interventions-heres-how-it-works/
[38] Gillies, Robyn M. “Using Cooperative Learning to Enhance Students’ Learning and Engagement during Inquiry-Based Science.” Education Sciences 13, no. 12 (2023): 1242. https://doi.org/10.3390/educsci13121242
[39] Virginia Department of Education. Grade Five Science Instructional Guide. Richmond, VA: Virginia Department of Education, 2025. Accessed July 12, 2026. https://www.doe.virginia.gov/home/showpublisheddocument/77040/639173912998970000
[40] Virginia Department of Education. Grade Five Science Instructional Guide.
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