Concept of solubility, soft drinks and pectin jelly

Arja Ollila; Tanja Aho; Tiina Helminen; Anne Helppolainen; Katri Mäkelä; Ville- Pekka Pulkkinen

doi:10.31129/lumat.v1i2.1117

Authors

Arja Ollila Pitkäjärven koulu, Kangasala, Finland • arja.ollila@kangasala.fi
Tanja Aho Lahden yhteiskoulu, Lahti, Finland
Tiina Helminen Kalevan lukio, Tampere, Finland
Anne Helppolainen Lahden yhteiskoulu, Lahti, Finland
Katri Mäkelä Pitkäjärven koulu, Kangasala, Finland • ktmakela@kotiposti.net
Ville- Pekka Pulkkinen Kalevan lukio, Tampere, Finland

DOI:

https://doi.org/10.31129/lumat.v1i2.1117

Abstract

The aim of this double class is to demonstrate and emphasise the concept of solubility and associate it with everyday life by preparing and eating simple food in school. This lesson is suitable for upper secondary school and with certain limitations to secondary school.

Solubility is discussed in 7th grade chemistry in connection to the study of chemical work methods. In secondary school the work can be used in connection with organic chemistry when learning about sugars and carbohydrates. In upper secondary school concepts detailing substance structure and chemical bonds are further elaborated on and applied to various circumstances.