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God's Design for Chemistry & Ecology, Properties of Matter

by Debbie & Richard Lawrence Author

Answers In Genesis Science. (Amazon) Elementary and middle schoolers will love the exciting, easy-to-understand, and easily taught lessons in the God's Design textbooks by Debbie and Richard Lawrence. All twelve books in the God's Design series are very comprehensive, richly illustrated, and cover material that is often left out of other curricula. You'll love the flexibility of this popular series, which is designed to be used with students ranging from first through eighth grade ... all at the same time! Best of all, God's Design textbooks help you teach science from a biblical, creationist perspective, emphasizing God's handiwork in the world around us. Using the God's Design curriculum from AiG will help strengthen your student's faith by showing how science consistently supports the Bible's written record. Students will learn to think critically and logically examine arguments presented by all sides in the creation/evolution debate. Learn how to measure and classify matter, to identify solids, liquids, and gases, and use the scientific method to explore solutions and mixtures.

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Additional Details

Print Status
In Print
Lessons
43
Edition
3rd

Lessons

  • 1 Introduction to Experimental Science
  • 2 The Scientific Method
  • 3 Tools of Science
  • Special Feature Lord Kelvin
  • 4 The Metric System
  • 5 Mass vs. Weight
  • 6 Conservation of Mass
  • 7 Volume
  • 8 Density
  • 9 Buoyancy
  • Special Feature James Clerk Maxwell
  • 10 Physical & Chemical Properties
  • 11 States of Matter
  • 12 Solids
  • 13 Liquids
  • 14 Gases
  • 15 Gas Laws
  • Special Feature Robert Boyle
  • 16 Elements
  • Special Feature William Prout
  • 17 Compounds
  • 18 Water
  • 19 Mixtures
  • 20 Air
  • 21 Milk & Cream
  • 22 Solutions
  • 23 Suspensions
  • 24 Solubility
  • 25 Soda Pop
  • 26 Concentration
  • 27 Seawater
  • Special Feature Desalination of Water
  • 28 Water Treatment
  • 29 Food Chemistry
  • Special Feature Genetically Modified Foods
  • 30 Chemical Analysis of Food
  • 31 Flavors
  • Special Feature Chocolate & Vanilla
  • 32 Additives
  • 33 Bread
  • Special Feature Bread through the Centuries
  • 34 Unknown Substances - Final Project
  • 35 Conclusion

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