More than ‘pour-and-mix’ – Extending Content Knowledge at the college level through an analysis of coumarin in cinnamon

Abstract

Abstract The article introduces the layout of a college course on analytical chemistry for pre-service teachers. The course aims at fostering teacher students’ professional knowledge by recapitulating Core Content Knowledge, introducing Specialized Content Knowledge, and complementing it with discipline-overarching Linked Content Knowledge. Synthesizing these types of knowledge is expected to support students in their processes of meaning making. As they realize an every-day relevance of analytical chemistry they will see opportunities to relate chemical knowledge to their later school students. Regarding Linked Content Knowledge, suggestions are given to address aspects related to the Nature of Science. An exemplary lab activity to analyze the coumarin content in cinnamon is provided. Coumarin has shown adverse health effects in a non-neglectable proportion of humans. Regarding cinnamon there are two varieties of cinnamon with significantly different coumarin content: cassia is very rich in coumarin while Ceylon cinnamon is nearly void of it. The more popular cassia has been shown to be so high in coumarin that a potential risk for light weight consumers cannot be ruled out. Regarding school science, the lab activity can raise an awareness with students for the tentative, creative and socio-cultural Natures of Science – right from the students’ kitchen cabinets.