February Newsletter
During the month of February we will continue to model matter. In the role of food scientists, students work to identify a potentially hazardous food dye in a food coloring mixture, then to create a good-tasting and visually appealing salad dressing. They engage in hands-on investigations and use physical and digital models to gather evidence about mixtures at the observable scale and at the scale of molecules. They develop visual models and write explanations about mixtures, including whether they are likely to change or remain stable.
During the month of February we will continue to model matter. In the role of food scientists, students work to identify a potentially hazardous food dye in a food coloring mixture, then to create a good-tasting and visually appealing salad dressing. They engage in hands-on investigations and use physical and digital models to gather evidence about mixtures at the observable scale and at the scale of molecules. They develop visual models and write explanations about mixtures, including whether they are likely to change or remain stable.