Kitchen Resources, School Location and Academic Achievement of SS2 Chemistry Students.

Abstract

This research work examined the use of kitchen resources in the teaching of Thermochemistry to SS2 Chemistry students in rural and urban schools. Kitchen resources were used to perform experiments; fermentation of five sample of fruit juices, heating capacities of five samples of wood, induced thermal decomposition of five samples of shellfish shell powder and dissolution of five samples of glucose. A total of 100 senior secondary two chemistry students were involved in the study. There were 60 males and 40 females from two secondary schools in Ikom Local Government Areas in Cross River State, Nigeria. A pre-test post-test design was used for the study. Chemistry Achievement Test (Cat) was used to collect data for the study Kinder Richardson Formula 21 was used to establish reliability of Cat. The result gave a reliability coefficient of 0.84. Analysis of covariance and descriptive statistics was used for data analysis. Findings showed a non-significant difference in relation to school location and gender. It was recommended that teachers be innovative and resourceful using materials in the kitchen to teach as resources in Chemistry classes.This is so as location does not affect learning but materials used in teaching. I. Background of study In every given society, education is very important. This education, be it formal or informal is very necessary for transmission of societal norms and values. Studies have found that the locality of the school in rural or urban materials used in teaching, functioning laboratories among others are all school locational variables that significantly affect academic performance of students (Adewuyi, 2002; Ahmed, 2003; and Ijeoma, 2007).