Concept of solubility, soft drinks and pectin jelly | Zendy

Arja Ollila | Zendy; Tanja Aho | Zendy; Tiina Helminen | Zendy; Anne Helppolainen | Zendy; Katri Mäkelä | Zendy; Ville- Pekka Pulkkinen | Zendy

AI Assistant Blog Pricing

Home ZAIA Blog

Open Access

Concept of solubility, soft drinks and pectin jelly

Author(s) -

Arja Ollila,

Tanja Aho,

Tiina Helminen,

Anne Helppolainen,

Katri Mäkelä,

Ville- Pekka Pulkkinen

Publication year - 2013

Publication title -

lumat international journal on math science and technology education

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.169

H-Index - 3

ISSN - 2323-7112

DOI - 10.31129/lumat.v1i2.1117

Subject(s) - solubility , chemistry , connection (principal bundle) , work (physics) , pectin , organic chemistry , mathematics education , food science , psychology , engineering , mechanical engineering

The aim of this double class is to demonstrate and emphasise the concept of solubility and associate it with everyday life by preparing and eating simple food in school. This lesson is suitable for upper secondary school and with certain limitations to secondary school. Solubility is discussed in 7th grade chemistry in connection to the study of chemical work methods. In secondary school the work can be used in connection with organic chemistry when learning about sugars and carbohydrates. In upper secondary school concepts detailing substance structure and chemical bonds are further elaborated on and applied to various circumstances.

The content you want is available to Zendy users.

Already have an account? Click here to sign in.

Having issues? You can contact us here

Accelerating Research