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Crystallization of Supersaturated Sodium Acetate A supersaturated solution of sodium acetate is poured onto one small sodium acetate crystal. Crystals form from the liquid immediately upon contact with the seed crystal. A thermometer shows that the crystallization process is exothermic. A chemical hot pack is shown as an example of a commercially available supersaturated solution.
Solutions : FreezePtDepression (20 Variations) It takes 6.86 kg of ethylene glycol (antifreeze) to decrease the freezing point of 6.50 kg of water to -25.0oF (-31.7oC). How much sodium chloride (NaCl) would it take to decrease the freezing point of 6.50 kg of water to -25.0oF? (Assuming all the salt will dissolve in that amount of water.)
Using Molecular Dynamics Simulation To Reinforce Student Understanding of Intermolecular ForcesPhillip R. Burkholder, Gordon H. Purser, and Renee S. Cole This article presents a series of experiments incorporating molecular dynamics simulations which predict the motion of chemical species based on the application of empirical rules and a physical analysis of the forces that act between the species. These motions can then be shown in vivid graphical form. Burkholder, Phillip R.; Purser, Gordon H.; Cole, Renee S. J. Chem. Educ.2008, 85, 1071.
Computational Chemistry |
Hydrogen Bonding |
Molecular Mechanics / Dynamics |
Physical Properties |
Solutions / Solvents
Pennies and Eggs: Initiation into Inquiry Learning for Preservice Elementary Education TeachersDonald J. Wink and Jeong Hye Hwang-Choe Describes two labs incorporating the Science Writing Heuristic in a course for preservice students in elementary education. The first lab is a discovery activity involving the change in composition and mass of pennies in 1982; the second uses flotation methods to separate hard-boiled and uncooked eggs. Wink, Donald J.; Hwang-Choe, Jeong Hye. J. Chem. Educ.2008, 85, 396.
Measuring the Composition of a SolutionEd Vitz, John W. Moore A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Solutions / Solvents
Molecular Models of Compounds in Maple SyrupWilliam F. Coleman This month's issue of J. Chem. Educ. includes articles by David Ball dealing with the chemical composition of honey (1) and maple syrup (2). The JCE Featured Molecules for this month are drawn from those papers. In prior months we have included sucrose, glucose, and fructose (3), and all of the naturally occurring amino acids (4) in the molecule collection. This month we add the molecules identified in Table 4 of ref 2 as probable contributors to the taste of maple syrup. This group of molecules could serve easily as a starting point for a variety of student activities in the area of taste. Students in non-majors courses could be asked to identify structural similarities and differences among the various molecules and could be introduced to functional groups. Students could look for other foods in which some of these molecules are found, and could begin to develop a list of molecules contributing to flavor. In the penultimate paragraph of the maple syrup paper there is a list of substances used as flavoring agents in artificial (maple) syrup. What molecules are in fenugreek and lovage that might be important in flavoring? What are the structures of the other molecules in that paragraph and what, if any, structural features do they have in common with the featured molecules? Students in organic or biochemistry courses could begin to explore the chemistry of taste in more detail. Good starting points for this work are The Chemistry of Taste: Mechanisms, Behaviors, and Mimics by Peter Given and Dulce Paredes (5) and the Chemical and Engineering News Web site (6), which includes a number of articles on this subject.
Descriptive Chemistry |
Solutions / Solvents |
Food Science |
Plant Chemistry
SolutionsEd Vitz, John W. Moore A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
