Want to brew up some excitement about chemical equilibrium in your high school or college lab? Join Vernier Director of Chemistry Dr. Melissa Hill as she demonstrates how tea, some common kitchen ingredients, and hands-on Vernier sensors can help students better visualize and understand abstract equilibrium concepts. This food chemistry approach allows students to explore the color-changing properties of tea compounds at different pH, connecting visible transformations to equilibrium constants and molecular behavior.
You will
✔ Learn how to guide students through determining equilibrium constants using either pH analysis or spectroscopy.
✔ Discover how to help students connect molecular structure to visible color changes in acid-base reactions.
✔ Explore ways to integrate food chemistry applications into your equilibrium unit for a deeper understanding.
✔ Learn strategies to adapt this sustainable chemistry demonstration for both high school and college-level courses.
Attendees who join us live will be entered to win your choice of a Go Direct® Tris-Compatible Flat pH OR a Food Chemistry Experiments e-book.
