Reactions is a YouTube channel that I've mentioned in a handful of posts in the past. The channel is produced by PBS Digital Studios and the American Chemical Society. All of the videos on the channel include chemistry lessons based on ordinary, everyday parts of life like food and beverages. In fact, Reactions has a playlist of sixty-six videos that teach short lessons about the chemistry of food and beverages. Some highlights from that playlist include 3 Egg-cellently Weird Science Experiments, Why is Pizza so Good? and Why Does Stinky Cheese Stink? And who hasn't looked in the refrigerator and wondered Can I Still Eat This? All for of those videos are embedded below.
Applications for Education
All four of the above videos as well as dozens of others in the Food Chemistry playlist could be great to use to help students see how science, specifically chemistry, is a part of everyday life.
If you want to use these videos as part of flipped lesson or a classroom discussion, consider using EDpuzzle or Classhook. I have video tutorials for both of those services embedded below.
My local grocery store has a whole section of gluten-free bread. I'd wager that your local grocery store has the same. What is gluten? What's its role in your favorite loaf of bread? Those questions and more are answered in a recently released Reactions video titled The Only Video You'll Ever Need to Watch About Gluten. Reactions is channel produced by PBS Digital Studios and the American Chemical Society.
On a related note, Foodskey is a site produced by The University of Nottingham who also produces the Periodic Table of Videos. Foodskey is a set of fifteen videos about the science of food. The videos cover topics like nutrition, food security, and crop technology. I've embedded the video about broccoli below.
