Ms. Hinckle

Ms. Hinckle Follow

We do ~science~ at AAST

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Supporting girl power on twin day!  Did you know that:
Female students' achievement in mathematics and science is on par with their male peers and female students participate in high level mathematics and science courses at similar rates as their male peers AND YET
Women make up only 29% of the science and engineering workforce. Things need to (and will) change. #GirlPower๐Ÿ’ช๐Ÿป #GirlsCanScienceToo
Went on a boat, saw some dolphins, not a bad Wednesday with the freshmen ๐Ÿฌ
(This is long overdue) But it's one of my favorite labs! We stacked colored liquids on top of each other using our knowledge of density. ๐ŸŒˆ
Neptune is my favorite planet, by far. It was discovered on September 23, 1846. Since the 23rd is on a Saturday this year, our Astronomy class will be celebrating Neptune tomorrow with these expertly crafted Neptune cookies. The methane in the upper layers of Neptune's atmosphere absorbs red light and reflects blue light, which is why it appears blue. The "Great Dark Spot" (which I included in the cookies) on Neptune is a crazy wind storm (Neptune is know for its supersonic wind speeds). The other cookie has sparkly diamond sprinkles, in honor of the DIAMONDS THAT RAIN FROM THE SKY ON NEPTUNE. That's right, it rains solid diamonds on Neptune.  It has cloud layers where seas of hot methane form and separate in the high pressure environment causing the resulting carbon to squeeze into diamond. Since there's gravity pulling it towards the core, the diamonds RAIN DOWN. ๐ŸŒง๐Ÿ’Ž #AASTastronomy
The Saturn group took their planet presentation very seriously. (Hula hoops as rings and everything) #AASTastronomy #shouldaputaringonit
The Astronomy class has been hard at work creating beautiful timelines depicting the history of astronomy! #AASTastronomy
I scream, you scream, we all scream for ..SCIENCE! We made homemade ice cream in Physical Science today to learn more about physical and chemical properties/changes๐Ÿฆ#AASTPhysicalScience
SCIENCE SUMMER FACT (sorry, I had to): An exploding firework is essentially a number of chemical reactions happening simultaneously or in rapid sequence. When you add some heat, you provide enough activation energy (the energy that kick-starts a chemical reaction) to make chemicals packed inside the firework combust (burn) with oxygen in the air and change into other chemicals, releasing smoke and other gases.  But what about the pretty colors?  We put metal compounds in fireworks, and light them on fire (which makes them pretty hot) When heated, atoms in the metal compounds absorb energy, causing their electrons to rearrange from their lowest energy state to a higher "excited" state. As the electrons plummet back down to their lower energy state, the excess energy gets emitted as light. Each chemical releases a different amount of energy, and this energy is what determines the color or wavelength of the light that is emitted.

My personal favorite is strontium (produces red fireworks). Barium is used for green, copper is blue-ish, and on and on...
America + Science = ๐Ÿ’™โค๏ธ๐Ÿ’™
SCIENCE SUMMER FACT: why are ~professional~ popsicles so much better than homemade popsicles? Idk if you've ever tried to freeze juice and make your own popsicles, but in my experience, they aren't as good. HERE'S WHY: When you freeze water to make ice cubes, the water is ordered like that, and it also forms large crystals. The larger the crystals are, the harder the ice is going to be to break (or to bite). Which is why my homemade orange juice popsicles sucked. Not only that, but the different areas of fruit pulp and water froze at different rates. This is because the more things that you dissolve into water, the more the freezing point is lowered: this is how salting the roads works to prevent ice formation.
So how do companies make them better?  Commercial ice pop producers have freezers that can get much colder than our residential freezers. The colder they are, the faster they can cool the liquid, and the faster it will freeze. The faster it freezes, the less time the molecules have to rearrange themselves into a really ordered state before they no longer have enough energy and space to move very much, and so the crystals end up much smaller. Commercial ice pop makers also will include additives that can help with the texture of the resulting ice pop, either by affecting the rate or temperature at which the liquid freezes, or by affecting how viscous the liquid is, and therefore, how much the water can move around. Again, this relates to how easily the water molecules are able to order themselves to make large ice crystals. So just buy popsicles. They're better. #SlayingScience
I got to meet our rising freshmen today! I know the koi pride thing may seem kinda lame right now, but I promise, this school is so amazing you'll be all about #koipride soon! Plus you'll get to do science with me, so it doesn't really get much better. (Shoutout to Ms. Shuck for setting up a photobooth. Always up for a good photo op ๐Ÿ“ธ)
The furniture is all stacked up and we're done! Happy summer from your favorite freshmen teachers! โ˜€๏ธ๐ŸŽ‰
Today, I made tons of cotton candy ๐Ÿ’• But, how exactly does that machine work? Well every few minutes, I would pour in more colored sugar into a little bowl in the middle of the machine. The machine gets super hot and liquifies the sugar. Since it's spinning, centrifugal force pushes the hot sugar out of tiny little holes in that sugar bowl. The hot melted sugar cools super quickly once it gets flung out of the bowl, forming sugar glass threads. I then experts wrap the threads around a paper cone for you guys! #SlayingScience