The Science of Chocolate: Interactive Activities on Phase Transitions, Emulsification, and Nucleation
The Science of Chocolate: Interactive Activities on Phase Transitions, Emulsification, and Nucleation
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巧克力科学：相变、乳化和成核的互动活动
DOI：
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发表时间：
2011
期刊：
影响因子：
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通讯作者：
Daniel Rosenberg
中科院分区：
文献类型：
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作者：
A. Rowat;K. Hollar;H. Stone;Daniel Rosenberg
几乎每个人都喜欢巧克力，这使得它成为向公众和课堂上的学生传达科学概念的绝佳话题。在这里，我们提出的大纲和活动的互动介绍巧克力的科学，为非专业人士和他们的孩子年龄6岁及以上。我们围绕着与巧克力的可观察特性相关的三个主要问题来设计演示文稿：为什么巧克力会在你的嘴里融化，而不是在你的手中？为什么巧克力在嘴里感觉很滑？为什么巧克力看起来有光泽，当你打破它时会折断？为了解决这些问题，我们带领观众进行了一系列的味觉实验，并结合现场演示和与孩子们的互动活动。一般的方法可以适用于各种非正式和课堂环境，重点是与学生和公众分享科学理解的兴奋。
Nearly everyone loves chocolate, which makes this an excellent topic for communicating scientific concepts to the general public and to students in the classroom. Here we present the outline and activities for an interactive presentation on the science of chocolate for nonspecialists and their children ages 6 and up. We design the presentation around three major questions related to observable properties of chocolate: Why does chocolate melt in your mouth, not in your hand? Why does chocolate feel smooth in your mouth? Why does chocolate look glossy and snap when you break it? To address these questions, we lead the audience through a series of taste experiments, and use a combination of live demonstrations and interactive activities with children. The general approach can be adapted to a variety of informal and classroom settings focused on sharing the excitement of scientific understanding with students and the public.