Bunjes, Farina and Fleischmann, Peter and Pietzner, Verena and Rühl, Martin and Zorn, Holger (2017) Natural experiments: chemistry with mushrooms. Science in school (42). pp. 36-41. ISSN 1818-0361


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Everything around us and in our own bodies consists of chemical substances, which react with each other to keep us alive. However, many students do not see chemistry as part of their everyday lives; in fact, chemistry is often seen as the opposite of ‘nature’ – and even as something dangerous to be avoided. For example, many foods are advertised as ‘free of chemicals’, as if the substnces they contain consist not of molecules and compounds, but of something else entirely. This of course is an important misunder standing, which is quite likely to lead to mistakes and unscientific decisions. In the following two articles (Natural experiments), we look at ways of tackling this misunderstanding. Both articles use chemical methods to analyse natural, raw foods – first in the laboratory, then outdoors. Whatever their results, carrying out these experiments confronts students with the indisputable fact that healthy, natural foods are also substances within the realm of chemistry.

Item Type: Article
Subjects: Social sciences > Education
Science and mathematics > Chemistry
Divisions: Faculty of Mathematics and Science > Department of Chemistry (IfC)
Date Deposited: 05 Sep 2018 09:09
Last Modified: 05 Sep 2018 09:09
URI: https://oops.uni-oldenburg.de/id/eprint/3516
URN: urn:nbn:de:gbv:715-oops-35970

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