Friday, November 13, 2009

Observing a Candle and Pouring a Gas! (Class Response)


Recently, my class had been studying physical and chemical changes. We also did two labs to go along with the lesson. One was called Observing a Candle, and the other was called Pouring a Gas. For the first lab, each group had a yellow candle with white stripes, and it was standing on the table by having a piece of yellow clay molded around it. First, we had to prepare a data table that would list the physical properties and chemical properties of a lit and unlit candle. After that, we had to observe the unlit candle and write down all of it's properties. Later, our teacher came around to each lab and lit the candle so we could record our observations for it. For the second lab, each group had a beaker full of vinegar and another beaker filled with baking soda. Carefully, we had to add a small amount of baking soda to the vinegar. This procedure caused the liquid to fizz, which was a chemical reaction. However, it did not overflow. Following the directions for the Pouring a Gas lab, one person in my group tilted the beaker with both components over the lit candle and the flame went out. A potent smell of waxy smoke filled our noses, almost like when someone makes a wish and blows out their birthday candles. Doing these labs also helped me further my knowledge on physical and chemical changes of a substance.


One interesting fact that I learned was that when you add carbon dioxide to a flame, it extinguishes immediately. Another fact I learned was that a physical change changes the form of a substance while a chemical change changes the entire substance. I also found out that the name of the process of burning a candle is called combustion. However, I also learned more about this from further research. For example, the website I explored said this is an exothermic change, due to the fact that it releases heat to the atmosphere along with other products. Lastly, this website also informed me that the concentration of oxygen is greatest on the outer edge of the flame since the source of the oxygen is the atmosphere.


In my opinion, this lab was an excellent way to learn about chemical and physical changes through a hands-on activity. This way, we could process more information through doing the lab, instead of sitting and taking notes. Plus, the fact that burning a candle is an example of chemical change, it was fun to actually do it with fellow classmates and learn together. I enjoyed learning that mixing baking soda and vinegar could extinguish a fire because it was unique to see a fire put out without the use of water or a fire blanket. I always think it is extremely fun to do an activity where you can follow the steps and get a really cool result. Such as, starting out with baking soda and vinegar in separate beakers and an unlit candle. Then, as we followed the steps, we extended our knowledge of physical and chemical changes, finally learning that a candle has flammability and can be put out with simple household components, due to the carbon dioxide. Overall, this lab was a phenomenal way to continue the lesson of physical and chemical changes and I would love to do ones like this in the future.



Tuesday, November 10, 2009

Science Extra Credit! (T.V. Show Connected to Science)

Recently, I've watched the show Top Chef Las Vegas on BravoTV. This is a show about the competitive and pressure-loaded environment of world-class cookery and the highest level of restaurant business. Each season there are seventeen competitors who battle their way through all sorts of cooking challenges to claim the title of "Top Chef". This show clearly has connections to science, due to the topics covered.



To begin, there is the portion of the show that involves cooking. Each episode has two challenges, one quick-fire and one elimination, which involve cooking a dish that will be superior to all, following the rules of the game. There are many ways that cooking these dishes can relate to science. For example, Brian Voltaggio, a contestant on the show, used dry ice to create his dish for the quick-fire challenge. Dry ice is an example of a solid going directly into a gas. Therefore, his use of the ingredient in the dish had much to do with science. Also, contestant Ash Fulk found out that his coffee custards weren't setting at all. This could possibly have had to deal with the heat of the room or the atmosphere. Thus, another factor related to the wonderful science field. In addition, when the judges came around to taste what the contestants had created, there were several different ways they cut certain ingredients in their dishes. The different forms of cuts are examples of physical change because an ingredient starts out a certain shape, but after dicing, slicing, chopping, julienning, and so on, it is no longer what it used to be. Furthermore, Michael Isabella, another participant of the show, made a cucumber yogurt soup and rack of lamb kabob style. The soup represented a liquid and the lamb represented a solid. Liquids are substances that have particles close together, but can still move freely, while solids are substances that have particles that are packed tightly together and cannot move freely. These foods clearly have a connection to science. Lastly, Tom Colicchio, a judge on Top Chef Las Vegas, commented on one of the dishes in the elimination challenge, saying the fish was too dry. This may have had to do with some science related issues such as whatever the person used to cook the fish was too hot. Subsequently tracing back to the issues that Ash had in dealing with scientific factors with his custards.


Overall, Top Chef Las Vegas on BravoTV is related to science mostly by what the contestants cook. Food is a part of science that has a copious amount of elements connected to the subject. Such as, making physical and chemical changes by cutting, burning, boiling, and searing all types of food. Plus, creating liquid and solid dishes to present to a floor of judges is a way that science is related to food. Basically, Top Chef Las Vegas is purely associated with the science field and can better educate you on different ways to cook, prepare, and reactions foods have together.