37 Results
Energy from Oxidation of Food   
(Movie/Animation, Audio/Visual (4))
Food undergoes rapid oxidation when placed in molten potassium chlorate.
Energy from Oxidation of Food (main)   
(Movie/Animation, Audio/Visual (3))
Food is added to liquid potassium chlorate, resulting in oxidation of the food.
The World's Food Supply   
(Article (44))
Volume 05, issue 10 of a series of leaflets covering subjects of interest to students of elementary chemistry distributed in 1929 - 1932.
The World's Food Supply   
(Article (35))
Volume 04, issue 05 of a series of leaflets covering subjects of interest to students of elementary chemistry distributed in 1929 - 1932.
The World's Food Supply   
(Article (34))
Volume 03, issue 09 of a series of leaflets covering subjects of interest to students of elementary chemistry distributed in 1929 - 1932.
Nutrition   
(Activity, Instructional Material (7))
ACS Science for Kids activities that explore the chemical properties of food and nutrition.
Health and Wellness   
(Activity, Instructional Material (7))
ACS Science for Kids activities exploring the chemistry of the human body and health.
Characteristics of Materials   
(Activity, Instructional Material (7), Test, Assessment Material (15))
What makes diapers absorbent? Is peanut butter stickier than syrup or jelly? Strong, stretchy, sticky, or sweet—everything around us has special properties which make them unique. See if you can identify and compare the characteristics of materials.
Your Body   
(Activity, Instructional Material (6), Test, Assessment Material (4), Instructional Material (1))
ACS Science for Kids activities explore the chemistry of the human body.
Food   
(Activity, Instructional Material (11))
ACS Science for Kids activities that explore the chemical properties of foods.
Ionic Equilibria in Aqueous Solutions in Foods   
()
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
ifoods-Eat Isotopes to Live Longer   
()
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Why Fats Don't Add Up on Food Nutrition Labels   
()
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Thyroid Hormone and CuI Dietary Supplement   
()
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
How Many Atoms in the RDA of Iodine   
()
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
The Composition of Iodine Nutrient Supplement CuI   
()
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Sources of Copper and Iodine Micronutrients   
()
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
The Mineral Nutrients Potassium and Iodine   
()
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Elemental Diets   
()
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
International Cookbooks and Ingredient Mass vs. Volume   
()
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Low solubility salts in dairy products - Calcium phosphate and lactate   
()
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Solubility of calcium salts in foods   
()
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Ksp and calcium fortification   
()
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
The effect of polyols on the pH of buffer solutions in foods   
()
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Buffer solutions and the production of food ingredients   
()
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Buffer solutions and the stability of food additives   
()
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Conjugate Acid-Base Pairs and pH in Foods - From cleaning and disinfection to microbial nutrition and protein modification   
()
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Polyprotic acids and bases in Foods   
()
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
The pH of Solutions of Weak Bases in Foods   
()
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Weak acids in foods - pH and beyond   
()
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Low Glycemic Index Foods and Blood Glucose Concentration   
()
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Vegetable Oil Hydrogenation, Trans Fats, and Percent Yield   
()
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
The Number of I Atoms in the iodine RDA   
()
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Chemistry in Foods   
()
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Equations Related to Food Additives   
()
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Varieties of Salt and Salt Additives   
()
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Iron Supplements and Iron Overload   
()
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.