https://padlet.com/nlazar/rmorlyqb8tjb Made with the best of intentions en-us 2016-11-16 03:04:58 UTC 2017-12-06 03:17:53 UTC hello@padlet.com nlazar https://padlet.com/nlazar/rmorlyqb8tjb/wish/137962673 Demonstration 1: water is used to illustrate the three basic phases. With reference to the chocolate, students can observe the shape, colour and texture of the chocolate and that chocolate can exist in solid and liquid form. 
Particle theory explained through simulation of the motion of molecules in each phases at different temperatures. Students will learn about different states of matter and visualize the behaviour of molecules in solids, liquids and gases. Watch the motion of molecules and change the phase by removing or adding heat

]]> 2016-11-16 03:16:36 UTC https://padlet.com/nlazar/rmorlyqb8tjb/wish/137962673 nlazar https://padlet.com/nlazar/rmorlyqb8tjb/wish/137962929 How the effect of temperature can bring about change to produce a range of different products? Structure of fat molecules determines melting point of different fats as well as crystallization of chocolate which in turn helps to explain the texture and appearance of chocolate.  A You- tube video by Jones (2014) explains about the structure of fatty acids and melting points and their relevance at home. ]]> 2016-11-16 03:19:46 UTC https://padlet.com/nlazar/rmorlyqb8tjb/wish/137962929 nlazar https://padlet.com/nlazar/rmorlyqb8tjb/wish/137963196 Experiment : Simulation of crystal formation in rocks by making chocolate fudge under different temperature conditions (VCAA, 2015, p. 11). In this activity, students explore the simulation process of Igneous rock formation by preparing chocolate fudge. The objective is to know that crystal formation occurs at varying temperatures. Temperature plays a very important role in the formation of different textures of chocolate fudge. Students compare the samples obtained after treating at different temperatures. Students will be able to relate how temperature affects crystal formation in rocks. The practical activity will help students to develop skills which are required for critical thinking and evaluation and prepare them for Year 12 practical investigations.

]]> 2016-11-16 03:23:04 UTC https://padlet.com/nlazar/rmorlyqb8tjb/wish/137963196 nlazar https://padlet.com/nlazar/rmorlyqb8tjb/wish/138288448 Fats and Oils

You-Tube video (TheKindtGroup, 2014).  The video speaks about the molecular structure of saturated and unsaturated fats and how it affects the melting point.  Using simulations, graphs and diagrams the molecular dynamics of fats in relation to melting points are explained. Watching the above video students will relate to the cocoa butter present in chocolate and the significance of different melting points to get the perfect chocolate. The physical structure of the chocolate is obtained mainly from the oleic, palmitic and stearic fatty acids present in the cocoa butter. When tempering chocolate, the crystal structure in the cocoa butter plays an important role. 

Media article about Tempering Chocolate from American Chemical Society (Corriher, 2007). The article explains perfecting the art to temper the chocolate. Students will gain the skills necessary to obtain the crystal size which is essential in tempering the chocolate. The information  will help prepare students for their practical investigations and enable them to get desired results.

Unit 4: Area of Study 3
Practical Investigation

In the practical investigation, students may consider to explore the effect of temperature to improve the quality of chocolate and explain with scientific evidence.


]]> 2016-11-17 01:19:27 UTC https://padlet.com/nlazar/rmorlyqb8tjb/wish/138288448 nlazar https://padlet.com/nlazar/rmorlyqb8tjb/wish/138288845 Practicals: Factors affecting the rate of a reaction
Chocolate and structure experiment (2015). This activity introduces students to the tempering process of the chocolate. Prior to the activity students will have knowledge about different polymorphs present in the chocolate. The activity consists of two parts. Taste tests and melting point tests. Tasting part is done outside the lab prior to the melting tests. The activity involves melting and re-hardening the chocolate in order to change the structure. They will then compare the taste, texture and melting point of melted and re-hardened chocolate. Students will be able to draw graphs and identify the forms present in the chocolate. The objective is to appreciate that structure plays an important role in defining the properties of chocolate.

]]> 2016-11-17 01:22:40 UTC https://padlet.com/nlazar/rmorlyqb8tjb/wish/138288845 nlazar https://padlet.com/nlazar/rmorlyqb8tjb/wish/138291197

Source: Royal Society of Chemistry / Hendrik Schmidt/DPA/Corbis]]> 2016-11-17 01:43:22 UTC https://padlet.com/nlazar/rmorlyqb8tjb/wish/138291197 nlazar https://padlet.com/nlazar/rmorlyqb8tjb/wish/138294905

]]> 2016-11-17 02:24:52 UTC https://padlet.com/nlazar/rmorlyqb8tjb/wish/138294905 nlazar https://padlet.com/nlazar/rmorlyqb8tjb/wish/138295287

]]> 2016-11-17 02:29:32 UTC https://padlet.com/nlazar/rmorlyqb8tjb/wish/138295287 nlazar https://padlet.com/nlazar/rmorlyqb8tjb/wish/138298139

Kitchen-kneeds]]> 2016-11-17 03:07:45 UTC https://padlet.com/nlazar/rmorlyqb8tjb/wish/138298139 nlazar https://padlet.com/nlazar/rmorlyqb8tjb/wish/138298704 2016-11-17 03:15:14 UTC https://padlet.com/nlazar/rmorlyqb8tjb/wish/138298704 nlazar https://padlet.com/nlazar/rmorlyqb8tjb/wish/138301075 Chocolate and structure experiment (2015). Retrieved from
http://www.rsc.org/learn-chemistry/resource/res00000688/chocolate-and-structure-experiment?cmpid=CMP00004977 . Through this activity students gain knowledge about different polymorphs present in the chocolate. They will be tasting and recording the  melting points of chocolate.

Corriher, S.O. (2007) Tempering Chocolate, American Chemical Society. Retrieved from
http://acselementsofchocolate.typepad.com/elements_of_chocolate/TEMPERINGCHOCOLATE.html . This media report explains about how to master the art of tempering the perfect chocolate.

Jones., M. S. (2014). Predict the melting point of fats and oils from their structure.
Retrieved from https://www.youtube.com/watch?v=iGCDEyLDPq4

States of matter. Retrieved from https://phet.colorado.edu/en/simulation/legacy/states-of-matter. Simulation helps students to visualize different states of matter.

TheKindtGroup (2014). Fats vs Oils: How molecular structure affects melting point. Retrieved from https://www.youtube.com/watch?v=g6Qxl9YeCQI. In this You-tube video students learn the difference between saturated and unsaturated fats linked to melting point. 

Victorian Curriculum and Assessment Authority. (n.d.) Victorian curriculum. Science. .

Victorian Curriculum and Assessment Authority (2015). VCE Chemistry Advice for teachers. Units 1 and 2: 2016-2020. Retrieved from
http://www.vcaa.vic.edu.au/Documents/vce/chemistry/ChemistrySD-2016.pdf. 
Gives a detailed example of simulating crystal formation of rocks in chocolate on page 11.
 
Victorian Curriculum and Assessment Authority (2015a). VCE Chemistry Study Design Units 1 and 2: 2016-2020; Units 3 and 4: 2017-2021. Retrieved from
http://www.vcaa.vic.edu.au/Documents/vce/chemistry/ChemistrySD-2016.pdf]]> 2016-11-17 03:45:15 UTC https://padlet.com/nlazar/rmorlyqb8tjb/wish/138301075