FCS-FS-3. Students will discuss the basic chemistry concepts of food science. A. Describe the parts of an atom. B. Describe solutions, heterogeneous mixtures, and homogeneous mixtures and explain their similarities and differences. C. Define and differentiate between chemical and physical changes in food. D. Recognize chemical symbols, formulas, and equations for common elements found in food. E. Compare and contrast elements and compounds and explain the difference between ionic and covalent bonds and compounds. ACADEMIC STANDARDS: SC1. Students will analyze the nature of matter and its classification. SC3. Students will use the modern atomic theory to explain the characteristics of atoms. SC4. Students will use the organization of the periodic table to predic
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