Learning acidity in the context of molecular gastronomy through argumentation – Making of a blueberry trio
The aim of the new material is to support students’ learning of chemistry: acidity and pH-indicators, especially anthocyans, and their argumentation. The material presented here was tested with both teachers and students. This material can be used with elementary school students and high school students. It is also an example on how to bring molecular gastronomy and food chemistry into the chemistry teaching.