The Science of Chocolate: Interactive Activities on Phase Transitions, Emulsification, and Nucleation-Reference-Cited by-同舟云学术

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The Science of Chocolate: Interactive Activities on Phase Transitions, Emulsification, and Nucleation

Published:2010-10-27 Issue:1 Volume:88 Page:29-33
ISSN:0021-9584
Container-title:Journal of Chemical Education
language:en
Short-container-title:J. Chem. Educ.

Author:

Rowat Amy C.¹,Hollar Kathryn A.²,Stone Howard A.²,Rosenberg Daniel³

Affiliation:

1. Department of Physics and School of Engineering & Applied Sciences, Harvard University, Cambridge, Massachusetts 02138, United States

2. School of Engineering & Applied Sciences, Harvard University, Cambridge, Massachusetts 02138, United States

3. Faculty of Arts & Sciences Lecture Demonstrations, Harvard University, Cambridge, Massachusetts 02138, United States

Publisher

American Chemical Society (ACS)

Subject

Education,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/ed100503p

Reference16 articles.

1. Scientific Teaching

2. Innovation in Large Lectures: Teaching for Active Learning

3. Excuse Me, You're Cramping My Style: Kinesthetics for the Classroom

4. Chocolate: A Marvelous Natural Product of Chemistry

Cited by 9 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The experience of introducing 8–10 y.o. children into chemistry;Chemistry Teacher International;2019-08-07

2. Chemistry of Candy: A Sweet Approach to Teaching Nonscience Majors;Journal of Chemical Education;2018-06-19

3. Learning Outcomes and Insights from a Chocolate-based Undergraduate Materials Science Course and Other Topical Outreach Activities;MRS Advances;2018-01-05

4. Gastrophysics of the Oral Cavity;Current Pharmaceutical Design;2016-04-27

5. Using Differential Scanning Calorimetry To Explore the Phase Behavior of Chocolate;Journal of Chemical Education;2016-03-03

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