IJFANS International Journal of Food and Nutritional Sciences

ISSN PRINT 2319 1775 Online 2320-7876

MAKING CHEMISTRY ACCESSABLE FOR LEARNERS WITH VISION IMPAIRMENT

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MAGGIDI RAMANI, GOVARDHAN SREENANCHA, SRIKANTH NYAMTABAD

Abstract

Chemistry is a very visual subject. As professional chemists we take for granted the ability to understand detailed figures and graphs. In the laboratory, we rely on our eyesight for even the simplest procedures such as weighing out reagents and monitoring reactions. We also use specialist instruments that require precise alignment and operation.

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