Students learn how to classify materials as mixtures, elements or compounds and identify the properties of each type. The concept of separation of mixtures is also introduced since nearly every element or compound is found naturally in an impure state such as a mixture of two or more substances, and it is common that chemical engineers use separation techniques to separate mixtures into their individual components. For example, the separation of crude oil into purified hydrocarbons such as natural gas, gasoline, diesel, jet fuel and/or lubricants.

Students learn about STEM education through an engineering design challenge that focuses on improving building materials used in shantytowns. First, they consider the factors that lead to shantytown development. After researching the implications of living in shantytowns, students design, build and test cement-based concrete block composites made of discarded and/or recycled materials. The aim is to make a material that is resistant to degradation by chemicals or climate, can withstand natural disasters, and endure through human-made conditions (such as urban overcrowding or pollution). The composites must be made of materials that are inexpensive and readily available so that they are viable alternative in shantytown communities. Students assess the results both chemically and physically and then iterate their designs with the materials that proved to be strongest.

Students learn about the properties of solutions—such as ion interactions, surface tension and viscosity—as they make their own soap and shampoo and then compare their properties. Working as if they are chemical engineers, they explore and compare how the two surfactants behave in tap water, as well as classroom-prepared acidic water, hard water and seawater using four tests: a “shake test” (assessing the amount of bubbles produced), a surface tension test, a viscosity test, and a pH test. Then they coalesce their findings into a recommendation for how to engineer the best soap versus shampoo. The activity may be shortened by using purchased liquid soap and shampoo from which students proceed to conduct the four tests. A lab worksheet and post-quiz are provided.

How the the sodium-potassium (Na+/K+) pump works. Its role in establishing resting membrane potentials. Created by Sal Khan.

Have you ever wondered how some insects are able to "skate" on the surface of water? We will learn about how intermolecular forces make this possible. We will also cover liquids, solids, mixtures, and phase changes.

Studying for the AP Chemistry exam? Watch these videos to help you prepare!

In this activity, learners use a chemical reaction to visualize where moisture forms on the body. Learners use the Minor's iodine-starch test, a diagnostic test that doctors use to detect hyperhidrosis (excessive sweating), to identify where moisture is forming. Learners also use this method to test the effectiveness of different antiperspirants.

Students learn about water quality testing and basic water treatment processes and technology options. Biological, physical and chemical treatment processes are addressed, as well as physical and biological water quality testing, including testing for bacteria such as E. coli.

Students experience the engineering design process as they design, fabricate, test and redesign their own methods for encapsulation of a (hypothetical) new miracle drug. As if they are engineers, teams make large-size prototypes to test proof of concept. They use household materials (tape, paper towels, plastic wrap, weed-barrier fabric, glues, etc.) to attach a coating to a porous "shell" (a perforated plastic Wiffle® ball) containing the medicine (colored drink mix powder). The objective is to delay the drug release by a certain time and have a long release duration—patterned after the timed release requirements of many real-world pharmaceuticals that are released from a polymer shell via diffusion in the body. Guided by a worksheet, teams go through at least three design/test iterations, aiming to achieve a solution close to the target time release constraints.

Thermodynamics is the study of heat, "thermo," and work, "dynamics." We will be learning about energy transfer during chemical and physical changes, and how we can predict what kind of changes will occur. Concepts covered in this tutorial include the laws of thermodynamics, internal energy, heat, work, PV diagrams, enthalpy, Hess's law, entropy, and Gibbs free energy.

Prior to reaching households, water is exposed to a variety of treatments designed to render it fit for human consumption and use. One of the first treatment steps is the removal of suspended solids using chemical additives called flocculants. In this activity, students learn about two commonly used flocculants and clean water collected from a local pond or river. They experiment with flocculant, stirring and pH variables.

Students measure the effectiveness of water filters in purifying contaminated water. They prepare test water by creating different concentrations of bleach (chlorine-contaminated) water. After passing the contaminated water through commercially available Brita® water filters designed to purify drinking water, students determine the chlorine concentration of the purified water using chlorine test strips and measure the adsorption of chlorine onto activated carbon over time. They graph and analyze their results to determine the effectiveness of the filters. The household active carbon filters used are one example of engineer-designed water purification systems.

Students learn about the underlying factors that can contribute to Plinian eruptions (which eject large amounts of pumice, gas and volcanic ash, and can result in significant death and destruction in the surrounding environment), versus more gentle, effusive eruptions. Students explore two concepts related to the explosiveness of volcanic eruptions, viscosity and the rate of degassing, by modelling the concepts with the use of simple materials. They experiment with three fluids of varying viscosities, and explore the concept of degassing as it relates to eruptions through experimentation with carbonated beverage cans. Finally, students reflect on how the scientific concepts covered in the activity connect to useful engineering applications, such as community evacuation planning and implementation, and mapping of safe living zones near volcanoes. A PowerPoint® presentation and student worksheet are provided.

Students use conductivity meters to measure various salt and water solutions, as indicated by the number of LEDs (light emitting diodes) that illuminate on the meter. Students create calibration curves using known amounts of table salt dissolved in water and their corresponding conductivity readings. Using their calibration curves, students estimate the total equivalent amount of salt contained in Gatorade (or other sports drinks and/or unknown salt solutions). This activity reinforces electrical engineering concepts, such as the relationship between electrical potential, current and resistance, as well as the typical circuitry components that represent these phenomena. The concept of conductors is extended to ions that are dissolved in solution to illustrate why electrolytic solutions support the passage of currents.

Students act as food science engineers as they explore and apply their understanding of cooling rate and specific heat capacity by completing two separate, but interconnected, tasks. In Part 1, student groups conduct an experiment to explore the cooling rate of a cup of hot chocolate. They collect and graph data to create a mathematical model that represents the cooling rate, and use an exponential decay regression to determine how long a person should wait to drink the cup of hot chocolate at an optimal temperature. In Part 2, students investigate the specific heat capacity of the hot chocolate. They determine how much energy is needed to heat the hot chocolate to an optimal temperature after it has cooled to room temperature. Two activity-guiding worksheets are included.

Students learn how common pop culture references (Harry Potter books) can relate to chemistry. While making and demonstrating their own low-intensity sparklers (muggle-versions of magic wands), students learn and come to appreciate the chemistry involved (reaction rates, Gibb's free energy, process chemistry and metallurgy). The fun part is that all wands are personalized and depend on how well students conduct the lab. Students end the activity with a class duel a face-off between wands of two different chemical compositions. This lab serves as a fun, engaging review for stoichiometry, thermodynamics, redox and kinetics, as well as advanced placement course review.

Think of some of your favorite tastes: savory Thanksgiving turkey, buttery mashed potatoes, tangy cranberry sauce, and warmly spiced pumpkin pie. We perceive food's complex, layered flavors through the work of five* types of receptors on our tongues—those that detect either sweet, sour, salty, bitter, and umami (savory). These receptors bind to chemicals in our food and transmit the information about the chemicals to our brains, resulting in a healthy appreciation for the nuances of chocolate, coffee, strawberries, and more.