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Chemistry - Summary and Performance Task
Chemistry - Summary and Performance Task
Chemistry - Summary and Performance Task
http://www.youtube.com/watch?v=98JuJG1qXY Fireball
Particle movement
GAME TIME!
You are a particle of water. The classroom is your beaker. And I control the temperature.
1. 2. 3. 4.
Physical or Chemical?
Physical or Chemical?
Physical or Chemical?
Image source:
http://media.beta.photobucket.com/user/laquangela20/media/ist2_5404425-melting-ice-cream.jpg.html
Physical or Chemical?
Physical or Chemical?
Chemistry Post-Test
Coagulation
To change or be changed from a liquid into a thickened mass: egg white coagulating when heated; blood clotting over the wound; gravy congealing as it cools; milk that had curdled; used pectin to jell the jam.
Watch first without taking notes, then we will watch again and take notes.
1. 2. 3. 4.
1) Add hydrogen peroxide to fresh liver & make observations. 2) Do same for cooked liver.
Describe and Compare your observations. Analysis: Explain if denaturation of the protein in liver occurred
and if so, how do you know?
BONUS Questions!
What is the temperature at which denaturation occurs (from video clip)? Is denaturation reversible? What is happening when we heat a protein and how is this similar to the experiment we did on phase change of water? How is it different?
40 C
Sources
http://www.thefoodadvicecentre.co.uk/refere nce/protein/ www.thefreedictionary.com http://www.elmhurst.edu/~chm/vchembook/ 568denaturation.html
PERFORMANCE TASK
Description: You are a scientific chef and you are in a cooking competition with a science twist. Your objective is to create a delicious meal while identifying and explaining all the chemical and physical changes during the cooking process. Your cooking will be evaluated by a panel of judges with little or no background in cooking but a lot of expertise in physical and chemical changes. Judging Criteria: Your ability to identify, provide evidence for, and explain the physical and chemical changes that occurred during the preparation of the various parts of the meal. You will be given the time and laboratory equipment to prepare each of these items, but, more importantly, you should look at the performance task questions and be able to answer them as you go along.
40 ml)
40 ml)
Specific Instructions:
1. 2. 3.
4.
5.
Pour 100 ml of water into a Styrofoam cup. Place a thermometer into the cup and record the temperature. Take the mass of the water/Styrofoam cup, and thermometer system with the un-dissolved tablet, by placing all of these items on the platform/digital balance. After you have done all of these, place the tablet into the Styrofoam cup. Measure the reaction time. Measure the mass of the system after the reaction. Now, observe and record your observations. Calculate rate of temp. change.
The Bacon 1. 2. 3. 4. 5. Take a single strip of bacon and place it into a beaker. Take the mass of the entire system. Also, measure the temperature. Cook the bacon and record your observations. After the bacon is cooked, let the beaker cool and take the mass of the system again. Record your observations. Note any change in mass. Place a thermometer into the bacon grease. Observe and record your observations.