Polymers and Crystals: Their Role in Food Science

This Polymers and Crystals: Their Role in Food Science lesson plan also includes:

Blend chemistry with cooking in this exploration of polymers, carbohydrates, and food science. Experimenting with gelatin produces concrete examples of the bonding and ploymerization discussed in the lesson. Copious, comprehensive teacher resource links are attached, so give yourself time (and don't give up!) to read and digest the information if chemistry is not your strong suit. 

37 Views 29 Downloads
Classroom Considerations
  • This resource is only available on an unencrypted HTTP website. It should be fine for general use, but don’t use it to share any personally identifiable information