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Polymers and Crystals: Their Role in Food Science

Blend chemistry with cooking in this exploration of polymers, carbohydrates, and food science. Experimenting with gelatin produces concrete examples of the bonding and ploymerization discussed in the instructional activity. Copious, comprehensive teacher resource links are attached, so give yourself time (and don't give up!) to read and digest the information if chemistry is not your strong suit. 

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Resource Details

Grade
10th - 12th
Subjects
21st Century Skills
7 more...
Resource Type
Lesson Plans
Duration
2 days
Instructional Strategies
Modeling
1 more...
Year
1997
Usage Permissions
Fine Print
Included Materials
  • Activity
  • Vocabulary

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