science teacher's guide - DepEd Naga City

Teacher's GuideModule 3: Elements & CompoundsReference(no author). (no date). Melting and boiling points of compounds. RetrievedMarch 30, 2012, from http://www.gcsescience.com/imeltcomplz.htm(no author). (no date). Understanding food additives. Retrieved February 6,2012, from http://www.understandingfoodadditives.org/pages/Ch2p5-3.htmBurns, R.A. (1999). Fundamentals of chemistry. New Jersey: Prentice-Hall, Inc.Hill, J.W., & Kolb, D.K. (1998). Chemistry for changing times 8th edition.New Jersey: Prentice-Hall, Inc.Nutritionist-Dietitians’ Association of the Philippines. (2006). Ironfortification of rice: The Philippine experience. Retrieved February 18,2012, from http://www.ndap.org.ph/iron-fortification-rice-philippineexperiencePadolina, M.C.D., Simon-Antero, E., Alumaga, M.J.B., & Estanilla, L.C.(2004). Conceptual and functional chemistry. Quezon City: VibalPublishing House, Inc.Philippines. National Institute for Science and Mathematics EducationDevelopment. (2001). Practical work in high school chemistry: Sourcebookfor teachers. Quezon City: AuthorPhilippines. Department of Education. (2009). Chemistry: Science andtechnology textbook for 3rd year. (Reprint ed.). Quezon City: AuthorRose, A. (2012). Iron rich foods: Foods high in iron for health. RetrievedFebruary 18, 2012, from http://www.ironrichfood.org/USA. Department of Energy. (1991). Iron compounds and magnetism.Retrieved February 20, 2012, fromhttp://www.newton.dep.anl.gov/askasci/chem03/chem03870.htmWorld Health Organization. (2004). Recommended nutrient intakes —minerals . Retrieved March 9, 2012, fromhttp://whqlibdoc.who.int/publications/2004/9241546123_annexes.pdfGrade 7 Science: MatterDiversity of Materials in the Environment 40