STANDARDS
SPS1. Students will investigate our current understanding of the atom.
b. Compare and contrast ionic and covalent bonds in terms of electron movement

SPS2. Students will explore the nature of matter, its classifications, and its system for naming
types of matter.
b. Predict formulas for stable binary ionic compounds based on balance of charges.
c. Use IUPAC nomenclature for transition between chemical names and chemical formulas
of: binary ionic compounds (containing representative elements).
binary covalent compounds (i.e. carbon dioxide, carbon tetrachloride).
d. Demonstrate the Law of Conservation of Matter in a chemical reaction.
e. Apply the Law of Conservation of Matter by balancing the following types of chemical
equations:
Synthesis
Decomposition
Single Replacement
Double Replacement

SPS6. Students will investigate the properties of solutions.
a. Describe solutions in terms of
solute/solvent
conductivity
concentration
b. Observe factors affecting the rate a solute dissolves in a specific solvent.
c. Demonstrate that solubility is related to temperature by constructing a solubility curve.
d. Compare and contrast the components and properties of acids and bases.
e. Determine whether common household substances are acidic, basic, or neutral.

GRADE RECOVERY FOR UNIT 5


Assessments
test: 12/5 -12/6
STUDY GUIDE:
practice for test:
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PROBLEM FOR THIS UNIT
Chemistry of Baking:

Instructions for article or blog writing: Due at end of class 12/8
blind taste test tool: held in class on 12/7 BRING 10 SAMPLE SIZE PIECES FOR TESTING
rubric for article or blog:


Tips for writing your Foodie Blog
Go to the following websites to view good examples of foodie blogs
http://thepioneerwoman.com/cooking_cat/desserts/
http://www.seriouseats.com/2015/11/the-food-lab-extra-gooey-apple-pie.html
http://www.bakeorbreak.com/2015/11/no-bake-apple-cheesecakes/


Make sure that you incorporate posts which address all parts of the rubric.
For example:
Post 1: the problem and your research
Post 2: your prediction and your test (how are you changing your leavening agent and what you think will happen)
Include pictures of your testing process (you baking) step by step (focus on the leavening agent)
Post 3: pictures and comments about your final products (yours & your partner’s)
Post 4: results from the blind taste test and analysis & application

Infuse your personality into the blog. It should be interesting and creative.
Your tone should be casual and conversational, while still being informative.
Come up with a “catchy” title.
Don't forget to put your name on it & email your URL to me


Tips for writing your Culinary Magazine Article
Go to the following websites to view good examples of magazine articles
http://www.foodiecrush.com/holiday-2013/
http://thefoodiebugle.com/

Make sure that your article incorporates all of the requirements on your rubric.
Include pictures of the final products (your and your partner’s) and of steps taken along the way.
This is a more formal type of writing.
Include citations at the end.
Don't forget to put your name on it.

Chemistry of Baking Websites:
http://chemistry.about.com/od/foodcookingchemistry/a/How-Baking-Soda-Works-For-Baking.htm
http://bakerbettie.com/baking-101/baking-powder-and-baking-soda/
http://recipes.howstuffworks.com/tools-and-techniques/baking-powder.htm
http://nzic.org.nz/ChemProcesses/food/6D.pdf
http://chemistry.about.com/cs/foodchemistry/f/blbaking.htm
http://www.sciences360.com/index.php/the-chemistry-of-baking-soda-23387/
http://www.foodnetwork.com/recipes-and-cooking/baking-ingredient-guide/index.html
http://www.madsci.org/posts/archives/dec99/946517625.Ch.r.html
http://www.baking911.com/howto/how_baking_works.htm
http://bakingbites.com/2008/07/what-is-cream-of-tartar/
http://www.exploratorium.edu/cooking/eggs/eggscience.html
http://baking911.com/learn/ingredients/eggs
http://bondingwithfood.wordpress.com/2010/03/08/the-incredible-egg/
process schedule:
11/3 recipe due for approval
11/20: begin working on article & decide on how to manipulate the leavening agent
12/01: work in class on research f or article and blog design
12/7 baked goods due & taste test
12/8- final writing of article/blog
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HELPFUL STUDY TOOLS
Acid-Base Solutions
Click to Run
Balancing Chemical Equations
Click to Run
Build a Molecule
Click to Run
Sugar and Salt Solutions
Click to Run

how to read & write chemical formulas

BONDING SIMULATION
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ASSIGNMENTS

Fri 10/28
1. Introduce PBL: (See Chemistry of Baking above)
2. Read and take notes on pages 90-104
3. Section Reviews on pages 93, 97 & 105
HOMEWORK: You and your partner decide on a SCRATCH baking recipe and have it approved by me by Tuesday 11/3

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Mon 10/31
1. WARM UP Are mixtures considered "pure" substances?
2. Observe the following items to observe and have a class discussion regarding categorizing each as an example of an element, mixture or compound and whether they are pure or not.

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Tues 11/1:
1. warm up: How are solutions made?
2. Lab: Dissolving Rates:

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Wed 11/2:
1. warm up: How is solubility determined?
2. Solubility Lab
3. Handout: Solubility Graphs:

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Thurs 11/3
1. warm up: What are some ways that mixtures can be separated?
2. Separation lab:




https://app.discoveryeducation.com/player/view/assetGuid/50ed0dc4-01e5-482c-9f84-de7adb150042
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Fri 11/4 - Mon 11/7
1. warm up: How are mixtures different from compounds?
2, Read and take notes on pages 364-371
3. Use this activity
http://www.bing.com/search?q=ionic+bond+simulation&src=ie9tr
4. Teach about oxidation numbers (cations & anions)
Periodic table with oxidation numbers:
HW: SR page 371
IONIC BONDING TUTORIAL

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TUESDAY NOVEMBER 8 ELECTION DAY STUDENT HOLIDAY



Wed 11/9
1. warm up: How are ionic bonds formed?
2. read and notes 372-777
3. Use smartboard activities from previous day to explain covalent bonding
4. Handout :
http://www.bbc.co.uk/schools/gcsebitesize/science/add_aqa_pre_2011/atomic/covalentrev4.shtml
COVALENT BONDING TUTORIALS





BONDING



more covalent bonding

ionic bonding

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Thurs 11/10-Fri 11/11
  • if time allows we will participate in these activities
*. Class Activity: Designing Chemical Formulas:
*. We concluded with some basic rules for formula writing for ionic and covalent compounds.

PERIODIC TABLES TO USE:
<--Additional assistance on naming compounds & writing chemical formulas.


1. Find Your Partner:
2. Lewis Dot Diagram review: http://www.wolframalpha.com/widgets/view.jsp?id=689aa5a01c216d8b16ed0250cebdc702

http://hyperphysics.phy-astr.gsu.edu/hbase/pertab/perlewis.html




3. Read and notes pages 392-397.... section review page 397
4. handout
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MONDAY 11/14 FIELD TRIP NO CLASSES

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Tues 11/15

1. warm up: Name the type of bond, the names and numbers of each element present. C8H9NO2 Tylenol

2. Quiz: Ionic and Covalent bonds and nomenclature
3. Lewis Dot Diagrams

4. Read article:

5. Complete Handouts: for practice
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Wed 11/16

TUTORIALS ON WRITING CHEMICAL FORMULAS AND BALANCING CHEMICAL EQUATIONS





ANOTHER TUTORIAL FOR BALANCING CHEMICAL EQUATIONS




1. read & notes pages 392-397

2. Balancing chemical equations
PHET SIMULATION:
Balancing Chemical Equations
Click to Run

3. practice:
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Thurs 11/17
1. warm up: balance equation:
3. Types of Chemical reactions read & notes on pages 398-401
4. SR page 401
on line practice: identifying types of chemical reactions
5. handout: identifying types of chemical reactions
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Fri 11/18
1. warm up: Identify this chemical equation: Na3PO4 + 3 KOH à 3 NaOH + K3PO4
2. read & notes pages 422-431
3. section reviews: 427 & 431
4. practice ACIDS & BASES & SALTS


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THANKSGIVING HOLIDAYS 11/21-11/25
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Mon 11/28

Labs demonstrating the types of chemical reactions:

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Tues 11/29
1 warm up: how are acids & bases different?

2. Acid/base notes & labs: We used red, blue & universal pH paper to test various solutions.


homework: Use the pH paper I gave you to test a food or drink item at home.. Take a picture of the paper next to the item tested.
Here is a picture of the pH scale you can compare your pH paper to: pH.JPG


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Wed 11/30
Neutralization Reactions

Thurs 12/01
research for chemistry of baking article/blog



work on chemistry of baking blog or article writing

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Fri 12/02
Review for test
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Monday 12/05- Tuesday 12/06
test part 1-2
You received your study guide for the midterm on 12/19:

work on article

HOMEWORK
10 SAMPLES OF EACH BAKED GOODS ARE DUE IN CLASS tomorrow

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Wed 12/07
BLIND TASTE TEST AND DATA ANALYSIS

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Thurs 12/09
FINALIZE Article/blog Writing