Both introductory chemistry and non-majors chemistry classes call for a wide range of topics in the lecture and laboratory setting. Many subjects can be applied to concepts which are already familiar to the students; this enhances understanding and relevancy. This laboratory activity to prepare caramel candy requires careful tracking of temperature, which allows identification of the phase transition temperature of water, and demonstrates the constant temperature nature of the phase transition � which is discussed in class, but which students do not immediately internalize.  The activity also allows for qualitative exploration of caramelization and Maillard reactions through the students' observations in how the mixture changes as the reaction progresses. Students study both organic reactions, learn about organic structures of sugars and proteins, functional groups, and about condensation reactions in general. I will share the recipe and laboratory experiment, suggestions for success using them, and discuss student learning.

Preparation of caramel as a laboratory activity to explore phase transitions and polymerization

247th National Meeting (2014)

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