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Nature of Proteins Effect of pH on solubility, denaturing proteins, hydrolysis in strong base, binding to coomassie blue, dying wool and cotton, gel filtration column, reaction of ninhydrin with amino acids and precipitating protein with ammonium sulfate are demonstrated.
Proteins / Peptides
Protein Reactions Curdling milk, decomposition of hydrogen peroxide by catalase, glucose oxidase activity, hydrolyzing of sucrose with invertase, and using an enzyme to halt the Briggs-Rauscher reaction are demonstrated. Inhibiting the enzyme HIV-1 protease may slow the spread of AIDS.
Proteins / Peptides
Denaturation of Protein by Strong AcidJohn W. Moore, Jerrold J. Jacobsen, Gary Trammell, Kristin Johnson "Strong acid denatures egg white proteins.This video contains voiceover:""The tertiary structure of egg white proteins is held together by hydrogen bonding and hydrophobic interactions. Adding strong acid to the protein disrupts the intermolecular forces, and the tertiary structure is lost. The loss in protein structure is called denaturation. The proteins precipitate, forming a white solid."""
Molecular Models of Peroxides and AlbendazolesWilliam F. Coleman This month's Featured Molecules are albendazole and benzoyl peroxide. Coleman, William F. J. Chem. Educ.2008, 85, 1710.
Consumer Chemistry |
Molecular Properties / Structure |
Molecular Modeling
Investigating the Stability of Benzoyl Peroxide in Over-the-Counter Acne MedicationsMarina Canepa Kittredge, Kevin W. Kittredge, Melissa S. Sokol, Arlyne M. Sarquis, and Laura M. Sennet Students use peroxide strips to investigate the stability of the benzoyl peroxide found in an over-the-counter acne medication when added to various solutions of water, ethanol, polyethylene glycol, and isopropyl myristate. Canepa Kittredge, Marina; Kittredge, Kevin W.; Sokol, Melissa S.; Sarquis, Arlyne M.; Sennet, Laura M. J. Chem. Educ.2008, 85, 1655.
Consumer Chemistry |
Drugs / Pharmaceuticals |
Nonmajor Courses |
Solutions / Solvents
ResorcinolJay A. Young Safe handling of resorcinol in the laboratory is discussed. Young, Jay A. J. Chem. Educ.2008, 85, 1618.
Characteristics of MaterialsAmerican Chemical Society 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.
Industrial Chemistry |
Physical Properties |
Reactions |
Consumer Chemistry |
Gases |
Carbohydrates |
Proteins / Peptides |
Crystals / Crystallography |
Water / Water Chemistry |
Plant Chemistry |
Dyes / Pigments |
Lipids |
Molecular Properties / Structure |
Applications of Chemistry |
Nutrition |
Acids / Bases |
Chromatography |
Magnetic Properties |
Metals |
Polymerization |
Solutions / Solvents |
Descriptive Chemistry |
Food Science
Umami and ProteinsRobert Hetue A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
