Reprocessable Networks from Vegetable Oils, Salts, and Food Acids: A Green Polymer Outreach Demonstration
Summary
This educational resource presents a hands-on outreach demonstration to explore the concepts of green polymer chemistry and sustainability. The lesson focuses on reprocessable polymer networks—a key innovation in sustainable material development—using common household ingredients such as vegetable oils, citric acid, and baking soda. Students learn about the environmental challenges posed by plastic waste, the difference between thermoplastics and thermosets, and how new materials can be designed for recyclability. The demonstration provides an engaging, inquiry-based learning experience that introduces students to Green Chemistry principles, material science, and polymer chemistry, while fostering awareness of sustainable solutions to plastic waste.
This outreach lesson has been successfully implemented in a middle school classroom setting, engaging students through interactive lectures, hands-on material synthesis, and a real-time demonstration of polymer reprocessability. The activity aligns with NGSS standards and promotes STEM engagement by allowing students to explore science concepts using familiar, safe, and accessible materials.
Authors/Contributors:
Sara Valdez, Carmen B. Dunn, Miya D. Hullum, Evains Harper, and Zhe Qiang.
Citation:
Valdez, S., Dunn, C. B., Hullum, M. D., Harper, E., & Qiang, Z. (2024). Reprocessable Networks from Vegetable Oils, Salts, and Food Acids: A Green Polymer Outreach Demonstration for Middle School Students. Journal of Chemical Education, 101, 2947–2953. https://doi.org/10.1021/acs.jchemed.3c01258
This outreach lesson has been successfully implemented in a middle school classroom setting, engaging students through interactive lectures, hands-on material synthesis, and a real-time demonstration of polymer reprocessability. The activity aligns with NGSS standards and promotes STEM engagement by allowing students to explore science concepts using familiar, safe, and accessible materials.
Authors/Contributors:
Sara Valdez, Carmen B. Dunn, Miya D. Hullum, Evains Harper, and Zhe Qiang.
Citation:
Valdez, S., Dunn, C. B., Hullum, M. D., Harper, E., & Qiang, Z. (2024). Reprocessable Networks from Vegetable Oils, Salts, and Food Acids: A Green Polymer Outreach Demonstration for Middle School Students. Journal of Chemical Education, 101, 2947–2953. https://doi.org/10.1021/acs.jchemed.3c01258
Safety Precautions, Hazards, and Risk Assessment
Safety Precautions
Personal Protective Equipment (PPE):
Students and instructors should wear safety goggles, gloves, and lab coats during the demonstration.
Closed-toe shoes should be worn to protect against accidental spills.
Safe Handling of Chemicals:
Epoxidized Soybean Oil (ESO): Can cause mild skin and eye irritation. Avoid direct contact and wash hands after handling.
Citric Acid: Can be an irritant to eyes and skin. Avoid inhalation of fine particles and use in a well-ventilated area.
Sodium Bicarbonate (Baking Soda): Generally safe but should be handled with care to avoid accidental inhalation.
Ethanol (200 proof): Highly flammable; keep away from open flames or heat sources.
Heat Precautions:
The experiment requires heating the polymer samples on a hot plate at 125°C.
Use heat-resistant gloves when handling hot materials.
Ensure the hot plate is placed on a stable, non-flammable surface and keep flammable materials away.
Sharp Object Handling:
A razor blade is used to cut polymer samples. Only instructors or trained individuals should handle cutting tasks.
Dispose of used blades safely in a sharps container.
Ventilation and Spill Cleanup:
Work in a well-ventilated area to minimize exposure to ethanol vapors.
Have paper towels and waste containers ready to clean up any spills immediately.
Hazards and Risk Assessment
Chemical Irritation (ESO, Citric Acid)
Skin/eye irritation from contact. Wear gloves, goggles; wash hands after use
Flammability (Ethanol). Fire risk near heat sources. Keep away from open flames; use minimal amounts
Heat Exposure (Hot Plate) Burns from hot surfaces or heated samples Use heat-resistant gloves; allow cooling time
Sharp Objects (Razor Blade) Cuts from improper handling Only instructors handle cutting; use a sharps container for disposal
Inhalation Risk (Ethanol) Irritation if inhaled in large amounts Work in a ventilated area; cap bottles when not in use
Personal Protective Equipment (PPE):
Students and instructors should wear safety goggles, gloves, and lab coats during the demonstration.
Closed-toe shoes should be worn to protect against accidental spills.
Safe Handling of Chemicals:
Epoxidized Soybean Oil (ESO): Can cause mild skin and eye irritation. Avoid direct contact and wash hands after handling.
Citric Acid: Can be an irritant to eyes and skin. Avoid inhalation of fine particles and use in a well-ventilated area.
Sodium Bicarbonate (Baking Soda): Generally safe but should be handled with care to avoid accidental inhalation.
Ethanol (200 proof): Highly flammable; keep away from open flames or heat sources.
Heat Precautions:
The experiment requires heating the polymer samples on a hot plate at 125°C.
Use heat-resistant gloves when handling hot materials.
Ensure the hot plate is placed on a stable, non-flammable surface and keep flammable materials away.
Sharp Object Handling:
A razor blade is used to cut polymer samples. Only instructors or trained individuals should handle cutting tasks.
Dispose of used blades safely in a sharps container.
Ventilation and Spill Cleanup:
Work in a well-ventilated area to minimize exposure to ethanol vapors.
Have paper towels and waste containers ready to clean up any spills immediately.
Hazards and Risk Assessment
Chemical Irritation (ESO, Citric Acid)
Skin/eye irritation from contact. Wear gloves, goggles; wash hands after use
Flammability (Ethanol). Fire risk near heat sources. Keep away from open flames; use minimal amounts
Heat Exposure (Hot Plate) Burns from hot surfaces or heated samples Use heat-resistant gloves; allow cooling time
Sharp Objects (Razor Blade) Cuts from improper handling Only instructors handle cutting; use a sharps container for disposal
Inhalation Risk (Ethanol) Irritation if inhaled in large amounts Work in a ventilated area; cap bottles when not in use