Learning acidity in the context of molecular gastronomy through argumentation – Making of a blueberry trio
The aim of the new material is to support students’ learning of chemistry: acidity and pH-indicators, especially anthocyans, and their argumentation. The material presented here was tested with both teachers and students. This material can be used with elementary school students and high school stu...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
LUMA Centre Finland
2013-05-01
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| Series: | LUMAT |
| Online Access: | https://journals.helsinki.fi/lumat/article/view/1119 |