Knowledge and Skills Statement
Science concepts. The student understands and can apply the factors that influence the behavior of solutions.
Supporting Information
Research
Pelerine, Daniela Helena Guimarães, and Maria Thereza de Moraes Santos Gomes. (2008). "Whey Proteins Solubility Curves at Several Temperatures Values." Ciência e Natura 30, no. 1 (2008): 17-25. https://doi.org/10.5902/2179460X9740
Summary: An integrated study was conducted on the effects of temperature and pH on the solubility of whey proteins. The solubility was determined experimentally in the temperature range of 40-90 °C, and pH range of 5.0 - 6.8. The results showed that both the temperature and pH influenced protein solubility. It was also observed that solubility decreased when temperature increased.
Research
Samide, Michael and Stacey O'Reilly. All Screwed Up. The Science Teacher 80, no. 7 (2013): 30-35.
Summary: In the general chemistry curriculum, kinetics--the study of the rates of reactions--is often approached in a classical and somewhat mechanical sense (Zumdahl 2009; Tro 2011) This article presents a hands-on activity to help address these issues and promote real understanding of kinetics.