Misconceptions in chemistry

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Over the last decades several researchers discovered that children, pupils and even young adults develop their own understanding of "how nature really works". These pre-concepts concerning combustion, gases or conservation of mass are brought into lectures and teachers have to diagnose and to reflect on them for better instruction.

Over the last decades several researchers discovered that children, pupils and even young adults develop their own understanding of "how nature really works". These pre-concepts concerning combustion, gases or conservation of mass are brought into lectures and teachers have to diagnose and to reflect on them for better instruction. In addition, there are ‘school-made misconceptions’ concerning equilibrium, acid-base or redox reactions which originate from inappropriate curriculum and instruction materials. The primary goal of this monograph is to help teachers at universities, colleges and schools to diagnose and ‘cure’ the pre-concepts. In case of the school-made misconceptions it will help to prevent them from the very beginning through reflective teaching. The volume includes detailed descriptions of class-room experiments and structural models to cure and to prevent these misconceptions.

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Misconceptions in Chemistry

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Over the last decades several researchers discovered that children pupils and even young adults develop their own understanding of how nature really works these pre concepts concerning combustion gases or conservation of mass are brought into lectures and teachers have to diagnose and to reflec Uiterlijk 11 februari in huis .. MEER INFO

Chemical Misconceptions

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Part 1 deals with the theory of misconceptions by including information on some of the key alternative conceptions that have been uncovered by research chemistry is a conceptual subject and in order to explain many of these concepts teachers use models to describe and explain the microscopic wor Uiterlijk 7 februari in huis .. MEER INFO

Science and Cooking – Physics Meets Food, From Homemade to Haute Cuisine

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Based on the popular harvard university and edx class science and cooking explores the scientific basis of why recipes work the spectacular culinary creations of modern cuisine are the stuff of countless articles and instagram feeds but to a scientist they are also perfect pedagogical exploration Op voorraad. Voor 23:59 besteld, morgen in huis .. MEER INFO

Taal: en

Bindwijze: Hardcover

Oorspronkelijke releasedatum: 15 januari 2009

Aantal pagina's: 294

Illustraties: Nee

Hoofdauteur: Hans-Dieter Barke

Tweede Auteur: Al Hazari

Co Auteur: Sileshi Yitbarek

Hoofduitgeverij: Springer-Verlag Berlin and Heidelberg GmbH & Co. K

Editie: 2009 ed.

Extra groot lettertype: Nee

Product breedte: 165 mm

Product hoogte: 25 mm

Product lengte: 235 mm

Studieboek: Ja

Verpakking breedte: 162 mm

Verpakking hoogte: 23 mm

Verpakking lengte: 239 mm

Verpakkingsgewicht: 741 g

EAN: 9783540709886

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