Looking to warm up your science classroom with engaging, real-world experiments? Vernier experts Colleen McDaniel (Biology) and Dr. Melissa Hill (Chemistry) explore the science behind winter comfort foods. Discover how to measure energy in hot chocolate using calorimetry, analyze pigments in winter vegetables with spectroscopy, investigate enzyme activity in cooking, and explore pH changes in familiar recipes.
What you’ll learn
- How to maximize your sensor investment by using Go Direct® Temperature, Go Direct pH, and Go Direct SpectroVis® Plus in chemistry and biology investigations
- Real-world applications of calorimetry, spectroscopy, enzyme kinetics, and pH analysis using foods students eat every day
- Methods to build a stronger conceptual understanding of scientific concepts (enzyme kinetics, pH changes, spectroscopy) by connecting them to familiar foods and cooking techniques
