P252: Collaboration and guided inquiry in the organic chemistry laboratory

Author: Susan Hershberger, Miami University, USA

Co-Author: Ben Gung and Michael Holmes, Miami University, USA; Janet Marshall, Miami University, Middletown, USA

Date: 8/4/14

Time: 3:40 PM4:00 PM

Room: LMH 176

Related Symposium: S3

Organic laboratory investigations that are designed for explicit student collaboration and guided inquiry have been developed and tested across various organic laboratory settings including those for chemistry and biochemistry majors and the one and two semester organic chemistry courses for biological, health, and pre-professional students. The materials have been tested at both a medium large institution and a smaller regional campus setting. Throughout these activities students work in groups of four, with the different students working on four different but very related initial laboratory and spectroscopic investigations. After completing individual initial work, students discuss and compare their results, notice patterns and apply their knowledge to a related question or investigation. Laboratory investigations have been developed around developing student knowledge for organic laboratory techniques such as extraction, melting point, thin layer chromatography, IR spectroscopy, hydrocarbon structure and carbon-13 NMR, and steam distillation, Typical organic reactions such as the aspirin synthesis, single versus double aldol condensations, greening a synthesis of acetanilide, the Diels Alder reaction and charge transfer complex formation have also been tested with this model. The adapted activities as well as the study of their effectiveness especially in the one semester course will be presented.

P197: Fighting with food counteracting environmental toxicants

Author: Susan Hershberger, Miami University, USA

Co-Author:

Date: 8/4/14

Time: 9:35 AM9:55 AM

Room: MAN 102

Related Symposium: S22

Food seems like a natural fit to connect chemistry to everyday life because foods are the chemicals we consume and need to live. However, connecting the chemistry of food to chemical properties and chemistry principles is challenging because of the complexity of foods as well as the complexity of our food experiences. Some of our students cook, others do not cook. Some students enjoy trying new foods while other students are frightened by unfamiliar foods. Embracing this complexity is part of the Fighting with Food, Battling Chemical Toxicity with Good Nutrition program. The activities of this program for high school and middle school students and their teachers study both the risks of environmental pollutants and the benefits nutrient rich food may impart to lessen the risks. Our biomedical partners provide the current environmental health research while hands-on chemistry activities with food present chemistry principals. Examples to be shared include, distinguishing metal ions by their behavior with alginate with calcium nutrition counteracting exposure to heavy metal pollutants, and understanding oxidation and reduction reactions with antioxidants in foods counteracting persistent organic pollutants.