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Household Chemistry

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Open to: Grades 3-5

Eligibility: CTY-level or Advanced CTY-level math or verbal score required

Course Format: Session Based. See calendar for session dates and application deadlines.

Course Length: 12 weeks (Early Fall, Late Fall, Winter, Spring, Early Summer, Mid-Summer)

Course Code: HHCM

Course Description

Description

In this course, students are introduced to the role played by chemistry in their everyday lives. Students learn about the states of matter, the changing states of matter, and colligative matter through ice melt and the freezing point of ice in laboratory investigations. They explore different types of mixtures and then make their own mixture – salad dressing. Students learn about subatomic particles and build models of atoms. They witness endothermic reactions in a bread-baking activity. During this focus on chemistry in the kitchen, students learn about enzymes, fermentation, and food preservation by doing hands-on activities. Additionally, students learn about the properties of water, chemical reactions and biological molecules, acids and bases, polymers, colors and pigments, and other concepts. Throughout the course, laboratory investigations, hands-on activities, and discussions deepen students’ understanding of the course concepts.

Topics include:

  • States of Matter
  • Mixtures
  • Physical and Chemical Changes
  • Atoms and Molecules
  • Biochemistry
  • Fermentation and Food Preservation
  • Water
  • Vitamins and Minerals
  • Acids, Bases, and Soap
  • Polymers
  • Light, Color, Pigments, and Paint

Materials Needed

Materials are required for the Household Chemistry lab assignments:

Detailed Course Information

Course Details

Matter

  • Three states 
  • Phase changes 

Mixtures

  • Solutions
  • Suspensions
  • Colloids
  • Separating mixtures
  • Chromatography 

Physical and Chemical Changes
 

Atoms and Molecules

  • Nucleus
  • Protons
  • Neutrons
  • Electrons

Biochemistry

  • Carbohydrates
  • Lipids
  • Proteins
  • Amino Acids
  • Enzymes
  • Indicators

Fermentation and Food Preservation

  • Enzyme action
  • Fermentation
  • Cellular Respiration
  • Preservation
  • Dehydration
  • Salting
  • Pickling
  • Canning

Properties of Water

  • Cohesion
  • Adhesion
  • Capillary Action
  • High Specific Heat
  • Osmosis
  • Solute
  • Solvent
  • Solutions
  • Solubility
  • Super Saturated Solutions

Vitamins and Minerals

  • Fat-Soluble Vitamins
  • Water-Soluble Vitamins
  • Macro-minerals
  • Chemical Reactions
  • Reaction Rate

Acids and Bases

  • pH
  • Hydroxide Ion
  • Hydrogen Ion
  • Soap
  • Hydrophilic
  • Hydrophobic

Polymers

  • Natural Polymers
  • Synthetic Polymers

Light and Color

  • Electromagnetic radiation
  • Electromagnetic spectrum

 

Technical Requirements

This course requires a properly maintained computer with high-speed internet access and an up-to-date web browser (such as Chrome or Firefox). The student must be able to communicate with the instructor via email. Visit the Technical Requirements and Support page for more details.

Zoom online virtual classroom
This course uses an online virtual classroom for discussions with the instructor. The classroom works on standard computers with the Zoom desktop client and also tablets or handhelds that support the Zoom Mobile app. Students who are unable to attend live sessions will need a computer with the Zoom desktop client installed to watch recorded meetings. The Zoom desktop client and Zoom Mobile App are both available for free download.

Students must use Adobe Acrobat Reader to fill PDFs in this course. The latest version of Adobe Acrobat Reader can be downloaded for free.