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Please use this identifier to cite or link to this item: https://hdl.handle.net/2445/183322
Chocolate: a useful model for teaching basic terms on Crystallography and Thermodynamics
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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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BAYÉS-GARCÍA, Laura, CUEVAS DIARTE, Miguel Ángel and CALVET PALLÀS, Maria Teresa. Chocolate: a useful model for teaching basic terms on Crystallography and Thermodynamics. EDULEARN Proceedings. 2015. Vol. 15, num. 1061-1066. ISSN 2340-1117. [consulted: 9 of August of 2026]. Available at: https://hdl.handle.net/2445/183322