by Michael Frankfort | Jul 10, 2022 | All Science Teachers, Biology, Blog, Critical Thinking, Elementary, Environment, Gr 4-6 Science & Tech, Gr 7-8 Science & Tech, Gr 9-10 Science, Gr. 11-12 Biology, Grade 10, Grade 11, Grade 12, Grade 4, Grade 5, Grade 6, Grade 7, Grade 8, Grade 9, Inquiry, Scientific Investigation Skills and Career Exploration, Scientific Literacy, Secondary, Teaching Strategies
Submitted & Written by Michael Frankfort @mfrank_76 Elementary Teacher, York Region District School Board, STAO Blog Contributor, Sci-Fi Geek This past spring, I had the opportunity to present a webinar for the Ontario Teachers’ Federation called...
by msander | Jun 17, 2018 | Gr 7-8 Science & Tech, Gr 9-10 Science, Gr. 11-12 Biology, Gr. 11-12 Chemistry
For decades, we’ve heard how terrible fat is for us, but more recently, sugar has become the new villain. What does the science actually say about these two macronutrients and how they affect our health? Hosted by: Olivia...
by msander | Mar 4, 2018 | Gr 9-10 Science, Gr. 11-12 Biology
Fat cells don’t often receive praise in everyday life, but they probably deserve more credit, as they might be healing our wounds. Hosted by: Hank Green Click here to go to the source for more...
by msander | Aug 16, 2017 | Gr 9-10 Science, Gr. 11-12 Biology, Gr. 11-12 Chemistry
Battered and deep-fried chicken might be one of the most delicious foods ever. But what makes this summer picnic staple so tasty? It all comes down to the chemistry of frying. In the latest Reactions video, learn how the delicate dance of fat at high temperatures...
by msander | Jun 26, 2017 | Gr 7-8 Science & Tech, Gr 9-10 Science, Gr. 11-12 Biology, Gr. 11-12 Chemistry
Whether you sop it up with bread or use it to boost your cooking, olive oil is awesome. But a lot of chemistry goes on in that bottle that can make or break a product. Take the “extra virgin” standard: Chemistry tells us that a higher free-fatty-acid content leads to...
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