British Journal of Education (BJE)

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A Chemistry Class with Kitchen Resources and Students’ Entrepreneurial Ability


This paper examined entrepreneurial ability of chemistry students when taught saponification reaction with and without kitchen resources. Saponification reaction was taught using kitchen resources such as, ashes of unripe plantain, ashes of cocoa peels, ashes of husks of oil palm husks, palm oil, vegetable oil, coconut oil and kernel oil were used for the experiments. The sample comprised of 200 students drawn from four secondary schools in Calabar Education Zone of Cross River State. Two schools were used for experimental (using kitchen resources) and two for control (without kitchen resources). Cronbach was used to establish reliability of the instrument which was 0.81.The research used a mix design (quasi experimental and survey design) and 10 items questionnaire as instrument for the research. Data obtained were analysed using independent t-test .The results gave a significant t-value of 4.85. There was a significant difference in the entrepreneurial ability of chemistry students taught saponification reaction with and without kitchen resources. Teachers are encouraged to use kitchen resources in the teaching of chemistry to make students small entrepreneurs.

Keywords: Entrepreneurial ability, Kitchen resources, Students, Teachers

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