{"id":398,"date":"2021-04-07T08:42:52","date_gmt":"2021-04-07T12:42:52","guid":{"rendered":"http:\/\/blog.richmond.edu\/chemistryofcooking\/?page_id=398"},"modified":"2021-05-20T13:44:52","modified_gmt":"2021-05-20T17:44:52","slug":"lesson-3","status":"publish","type":"page","link":"https:\/\/blog.richmond.edu\/chemistryofcooking\/recommended-schedule-for-lecture\/lesson-3\/","title":{"rendered":"Lesson 3"},"content":{"rendered":"<h1 style=\"margin-bottom: 4.5pt;\"><b><span style=\"font-family: 'Arial',sans-serif;\">Instructions<\/span><\/b><\/h1>\n<h3 style=\"margin-bottom: 4.5pt;\"><b><span style=\"font-family: 'Arial',sans-serif;\">This lesson covers the following concepts:<\/span><\/b><\/h3>\n<ul>\n<li>Polar bonds<\/li>\n<li>Hydrogen bonds vs. bonds to hydrogen<\/li>\n<li>Water makes hydrogen bonds.<\/li>\n<li>Water dissolves ionic and polar compounds.<\/li>\n<\/ul>\n<h3><span style=\"ffont-family: Lato, 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 16px; color: #239b56; border: none windowtext 1.0pt; padding: 0in;\">The readings for this lesson are from The Science of Cooking:<\/span><\/h3>\n<ul>\n<li>1.3.3 \u2013 Intermolecular forces<\/li>\n<li>1.3.4 \u2013 Water<\/li>\n<\/ul>\n<hr \/>\n<h3><span style=\"ffont-family: Lato, 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 16px; color: darkmagenta; border: none windowtext 1.0pt; padding: 0in;\">Lecture Videos<\/span><\/h3>\n<table id=\"tb1\" width=\"732\">\n<tbody>\n<tr>\n<td width=\"208\"><strong>Videos<\/strong><\/td>\n<td width=\"208\"><strong>Slides<\/strong><\/td>\n<\/tr>\n<tr>\n<td width=\"208\"><a href=\"https:\/\/urcapture.hosted.panopto.com\/Panopto\/Pages\/Viewer.aspx?id=78fb234e-b7ae-4d97-b463-abb901478f09\" target=\"_blank\" rel=\"noopener\">3.1 Water and Hydrogen Bonding<\/a><\/td>\n<td width=\"208\"><a href=\"http:\/\/blog.richmond.edu\/chemistryofcooking\/recommended-schedule-for-lecture\/lesson-3\/20s-3-1-water\/\" rel=\"attachment wp-att-421\">3.1 Water<\/a><\/td>\n<\/tr>\n<tr>\n<td width=\"208\"><a href=\"https:\/\/urcapture.hosted.panopto.com\/Panopto\/Pages\/Viewer.aspx?id=7f5e227d-9ca1-4ce8-8eea-abb90151ed73\" target=\"_blank\" rel=\"noopener\">3.2 Water Dissolves Things<\/a><\/td>\n<td width=\"208\"><a href=\"http:\/\/blog.richmond.edu\/chemistryofcooking\/recommended-schedule-for-lecture\/lesson-3\/20s-3-1-water-dissolves-things\/\" rel=\"attachment wp-att-399\">3.2 Water Dissolves Things<\/a><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<h4><span style=\"color: #800000;\"><strong>Post Video Check-In Questions:\u00a0\u00a0<a href=\"http:\/\/blackboard.richmond.edu\/\">http:\/\/blackboard.richmond.edu\/<\/a><\/strong>\u00a0<\/span><\/h4>\n<p>The questions embedded in the lesson are\u00a0<em>formative<\/em>\u00a0&#8211;\u00a0that is,\u00a0they test your comprehension and understanding,\u00a0but they are <em><strong>graded for completion<\/strong><\/em>. You can access them here Blackboard under &#8220;Check-Ins&#8221;.<\/p>\n<hr \/>\n<h3><span style=\"ffont-family: Lato, 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 16px; color: #cb4335; border: none windowtext 1.0pt; padding: 0in;\">Worksheets<\/span><\/h3>\n<p>Recommended by not graded:<\/p>\n<ul>\n<li><a href=\"https:\/\/drive.google.com\/file\/d\/1Ovi0GU6Ffkj6anYuyfAJ_WmBhvVMfw73\/view?usp=sharing\" rel=\"attachment wp-att-626\">Activity_4_Water<\/a><\/li>\n<li><a href=\"https:\/\/drive.google.com\/file\/d\/1-3M8XxEHvvKFrQjrsyKDNWAiGnnjgDhb\/view?usp=sharing\" rel=\"attachment wp-att-625\">Activity_4_Water KEY<\/a><\/li>\n<\/ul>\n<p class=\"1-style\">Go to\u00a0<a href=\"https:\/\/blog.richmond.edu\/chemistryofcooking\/recommended-schedule-for-lecture\/lesson-4\/\">Lesson 4<\/a><\/p>\n<p class=\"1-style\">Return to\u00a0<a href=\"http:\/\/blog.richmond.edu\/chemistryofcooking\/recommended-schedule-for-lecture\/\">Lecture Schedule and Overview (Home)<\/a><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Instructions This lesson covers the following concepts: Polar bonds Hydrogen bonds vs. bonds to hydrogen Water makes hydrogen bonds. Water dissolves ionic and polar compounds. The readings for this lesson are from The Science of Cooking: 1.3.3 \u2013 Intermolecular forces &hellip; <a href=\"https:\/\/blog.richmond.edu\/chemistryofcooking\/recommended-schedule-for-lecture\/lesson-3\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1230,"featured_media":0,"parent":277,"menu_order":3,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"coauthors":[142150],"class_list":["post-398","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/pages\/398","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/users\/1230"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/comments?post=398"}],"version-history":[{"count":16,"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/pages\/398\/revisions"}],"predecessor-version":[{"id":910,"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/pages\/398\/revisions\/910"}],"up":[{"embeddable":true,"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/pages\/277"}],"wp:attachment":[{"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/media?parent=398"}],"wp:term":[{"taxonomy":"author","embeddable":true,"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/coauthors?post=398"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}