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Title: Chocolate: a useful model for teaching basic terms on Crystallography and Thermodynamics
Author: Bayés-García, Laura
Cuevas Diarte, Miguel Ángel
Calvet Pallàs, Maria Teresa
Keywords: Xocolata
Ensenyament de les ciències naturals
Natural history education
Issue Date: 2015
Publisher: International Academy of Technology, Education and Development (IATED)
Abstract: By using a simple, attractive and sweet model, as chocolate is, many scientific concepts related to different disciplines, which are often understood as complex and dull by most students, may be introduced. In particular, the student may be able to develop crystallographic concepts and methodologies combined with some thermodynamic aspects, which have been historically known as complex and arduous disciplines. Hence, the student may enjoyably assimilate complicated concepts such as polymorphism, mixing behavior, crystal morphology, crystal size or thermodynamic stability, and may also be capable of understanding their application to daily life. These concepts may be applicable to any kind of material and can be more deeply developed depending on the level required.
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It is part of: EDULEARN Proceedings, 2015, vol. 15, p. 1061-1066
ISSN: 2340-1117
Appears in Collections:Articles publicats en revistes (Mineralogia, Petrologia i Geologia Aplicada)

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