Developed by Professor Abour H. Cherif (Columbia College), Professor JoElla Siuda (Illinois Institute of Art), and Professor Sharron Jenkins (Columbia College). An integrated, hands-on curriculum on the scientific method.
Challenge your students’ critical thinking and problem-solving skills with a series of inquiry-based investigations! They’ll use common cooking oil to explore such concepts as melting point, freezing point, boiling point, density, viscosity, pressure, miscibility, polarity, carbon chemistry, compressibility of liquids and "healthy fats".
In the process, they’ll gain a better understanding of the design and conduct of scientific research while increasing their ability to analyze, synthesize, evaluate and relate scientific concepts to everyday life. Includes comprehensive teacher and students guides.
Class size - 40 students.