Mother Earth Chemistry: A Laboratory Course for Nonmajors
Department/School (additional, if any)
Biochemistry and Molecular Biology
Mother Earth Chemistry is a laboratory-based course designed to introduce nonscience majors to chemistry using familiar products such as beer, soap, yogurt, and cheese as well as products made from soybeans, including soymilk, tofu, and tempeh. Students make the products and learn some of the chemistry and biochemistry involved in their home manufacture as well as the rudiments of chemical analysis, stoichiometry, and the scientific method.
Journal of Chemical Education
Digital Object Identifier (DOI)