Experimenting with the Sweet Side of Chemistry: Connecting Students and Science through Food Chemistry-Reference-Cited by-同舟云学术

Experimenting with the Sweet Side of Chemistry: Connecting Students and Science through Food Chemistry

Published:2014-10-14 Issue:10 Volume:91 Page:1509-1510
ISSN:0021-9584
Container-title:Journal of Chemical Education
language:en
Short-container-title:J. Chem. Educ.

Author:

Mitchell Sally B.¹

Affiliation:

1. Science Department, East Syracuse Minoa Central High School, East Syracuse, New York 13057, United States

Publisher

American Chemical Society (ACS)

Subject

Education,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/ed5007458

Reference8 articles.

1. American Chemical Society National Chemistry Week 2014 Web site.http://www.acs.org/content/acs/en/education/outreach/ncw.html(accessed Sep 2014) .

2. NCW 2014 Electronic Resources from ACS.http://www.acs.org/content/acs/en/education/outreach/ncw/educational-resources/2014.html(accessed Sep 2014) .

3. The Sweet Side of Chemistry: Candy.http://www.acs.org/content/dam/acsorg/education/outreach/ncw/celebratingchemistry/ncw-2014-celebrating-chemistry-english.pdf(accessed Sep 2014) .

4. Wikipedia entry for Honeycomb toffee and its other regional names.http://en.wikipedia.org/wiki/Honeycomb_toffee(accessed Sep 2014.

5. YouTube video: The makings of sponge candy.http://www.youtube.com/watch?v=-6uynDLSaSk(accessed Sep 2014) .

Cited by 8 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. Distance Learning with Food Chemistry;Chemistry in General Education;2023-12-05

2. Food Fermentations and Flavor: A Curiosity and Creativity Driven Approach for Interdisciplinary and Research-Oriented Science Education;Journal of Chemical Education;2023-07-20

3. Recipe Modification as a Means of Learning and Applying the Scientific Method;Journal of Chemical Education;2021-03-25

4. Design of Culinary Transformations: A Chemistry Course for Nonscience Majors;Journal of Chemical Education;2020-04-09

5. Science education and public understanding of science via food, cooking, and flavour;International Journal of Gastronomy and Food Science;2019-04