HS Chemistry Year-Long Progression
Unit:
HS Chem Unit 1: Flavor
standards:
HS-PS1-1, HS-PS1-2, HS-PS1-3, MS-LS1-8, MS-PS1-1, MS-PS1-3
number class periods (60 min):
23 - 32
lessons:
• Sports Drinks & Electrolytes: Atomic Structure & Ions
• Salt: Ionic Compounds & Separation Methods (gr9-12)
• Sugar (Rock Candy & Tanghulu): Solutions & Covalent Bonding
• Spiciness (Peppers): Polarity & Mixing Substances
Core Concepts:
atomic structure, ions
Core Concepts:
types of compounds, types of bonds, ionic compounds, solutions and mixtures, separation methods, physical properties
Core Concepts:
types of bonds, types of compounds, polarity, solutions and mixtures
Core Concepts:
solubility, polarity, sensory neurons
Unit:
HS Chem Unit 2: Heat
standards:
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number class periods (60 min):
6 - 11
lessons:
• Cherry Cola: Distillation
• Brown Butter: Physical & Chemical Changes (gr8-12)
Unit:
HS Chem Unit 3: Chemical Reactions
standards:
HS-LS1-7, HS-PS1-1, HS-PS1-2, HS-PS1-3, HS-PS1-4, HS-PS1-5, HS-PS1-7*, HS-PS2-6, MS-PS1-2, MS-PS3-3*
number class periods (60 min):
19 - 29
lessons:
• Ricotta: Precipitation & Rate of Chemical Reactions (HS)
• Yeast Breads & Proofing: Chemical Reactions & Temperature (HS Chem)
• Popping Boba: Ions, Ionic Compounds, & Double Displacement Rxns
• BBQ & Grilling
Unit:
HS Chem Unit 4: Leaveners and Stoichiometry
standards:
HS-ETS1-3, HS-PS1-2, HS-PS1-7, MS-ETS1-3, MS-PS1-1, MS-PS1-2
number class periods (60 min):
14 - 22
lessons:
• Baking Soda & Pancakes: Chemical Reactions & Acid/Base Neutralization (Module 1)
• Baking Soda & Pancakes: Chemical Reactions & Limiting Reactants (Module 2)
• Baking Powder & Cupcakes: Chemical Reactions with Acids and Bases (Gr9-12)
• Engineering Baking Powder & Banh Bo Nuong: Acid-Base Neutralization Rxns (Gr9-12)
Explore the importance of precision and accuracy when measuring ingredients by gathering evidence in multiple activities that can be used to support a Claim in a Claim-Evidence-Reasoning response.
standards:
standards:
measurements
Explore volume, unit conversions, and the relationship between energy transfer and mass by comparing pan sizes and scaling a brownie recipe.
standards:
MS-PS3-4
standards:
measurements, dimensional analysis, density/mass/volume
Explore the importance of air in ice cream by analyzing the amount of air in different ice cream samples and comparing methods of adding air in an easy no-churn ice cream lab.
standards:
MS-ETS1-3
standards:
density/mass/volume, measurements
Explore measurements, precision/accuracy, conversions and scaling through a classroom-friendly chocolate chip cookie recipe.
standards:
n/a (SEP only)
standards:
measurements, dimensional analysis
Explore atomic structure and ions by unpacking what electrolytes are, why we need them, and how they explain common properties of drinks with electrolytes.
standards:
HS-PS1-1, MS-PS1-1
standards:
atomic structure, ions