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Journal Articles: 27 results
Kinetic Analysis of Amylase Using Quantitative Benedict's and Iodine Starch Reagents  Beverly Cochran, Deborah Lunday, and Frank Miskevich
This laboratory emphasizes that enzymes mediate the conversion of a substrate into a product and that either the concentration of product or reactant may be used to follow the course of a reaction. It does so by using an inexpensive scanner and open-source image analysis software to quantify amylase activity through the breakdown of starch and the appearance of glucose.
Cochran, Beverly; Lunday, Deborah; Miskevich, Frank. J. Chem. Educ. 2008, 85, 401.
Biosynthesis |
Carbohydrates |
Catalysis |
Enzymes |
Food Science |
Nutrition |
Quantitative Analysis |
UV-Vis Spectroscopy
Gifts from Mother Earth—The Good, the Bad, and the Ugly  Sabine Heinhorst and Gordon C. Cannon
Recent articles from the journal Nature that deal with good, bad, and ugly gifts from Mother Earth are described.
Heinhorst, Sabine; Cannon, Gordon C. J. Chem. Educ. 2006, 83, 196.
Biosynthesis |
Biotechnology |
Natural Products |
Nutrition |
Plant Chemistry |
Polymerization |
Proteins / Peptides
Cholesterol and Plants  E. J. Behrman and Venkat Gopalan
Current textbooks give an inaccurate picture of the occurrence of cholesterol in plants and the role of plant sterols in the mammalian uptake of cholesterol.
Behrman, E. J.; Gopalan, Venkat. J. Chem. Educ. 2005, 82, 1791.
Metabolism |
Plant Chemistry |
Steroids
Mineral Analysis of Whole Grain Total Cereal  Paul Hooker
This article describes the quantitative analysis of the elements iron, zinc, and calcium in Whole Grain Total Cereal, a cereal product that claims to contain 100% of the daily value of several vitamins and minerals. This experiment can be implemented at several instructional levels including chemistry courses for science and nonscience majors, and in more advanced chemistry courses such as quantitative or instrumental analysis.
Hooker, Paul. J. Chem. Educ. 2005, 82, 1223.
Consumer Chemistry |
Food Science |
Nutrition |
Quantitative Analysis |
UV-Vis Spectroscopy |
Nonmajor Courses
Our Everyday Cup of Coffee: The Chemistry behind Its Magic  Marino Petracco
Coffee beverages are so popular all over the world that there is hardly any need to describe them. But underlying this seemingly commonplace beverage there is a whole realm worth serious scientific study. The complexity of the raw seed matrix, made even more intricate when roasted, requires a deep understanding of its chemical nature. While coffee is not consumed for nutritional purposes, it is appreciated for its taste appeal along with its stimulating effects on mental and physical activity. The attention to quality is of paramount importance to both of these aspects to supply the customers with a pleasant and wholesome product.
Petracco, Marino. J. Chem. Educ. 2005, 82, 1161.
Colloids |
Food Science |
Natural Products |
Nutrition |
Agricultural Chemistry |
Chromatography |
Vitamins |
Consumer Chemistry
Calories - Who's Counting?   JCE Editorial Staff
Students determine how many calories are released per gram when marshmallows and cashews burn and then compare the quantity of energy available from carbohydrates vs. fats.
JCE Editorial Staff . J. Chem. Educ. 2004, 81, 1440A.
Calorimetry / Thermochemistry |
Carbohydrates |
Lipids |
Consumer Chemistry |
Food Science |
Nutrition |
Fatty Acids
Iron as Nutrient and Poison  N. M. Senozan and M. P. Christiano
Iron containing compounds of the body and the ingestion and elimination of iron, the function and transport of this metal among different sites and substances of the body, and biochemical defects and nutritional habits that lead to excessive accumulation of iron and some unexpected consequences of this accumulation are described.
Senozan, N. M.; Christiano, M. P. J. Chem. Educ. 1997, 74, 1060.
Bioinorganic Chemistry |
Bioorganic Chemistry |
Food Science |
Metals |
Vitamins |
Toxicology |
Nutrition |
Applications of Chemistry |
Descriptive Chemistry
Nutrition: A Popular General Education Chemistry Course  Mathews, Frances
A course description for a popular nutrition course that includes elementary chemistry, biochemistry, and physiology. A course outline is included.
Mathews, Frances J. Chem. Educ. 1993, 70, 47.
Nutrition |
Bioenergetics |
Nonmajor Courses
Questions from a can of Pepsi  Mitchell, Tony
A can of Pepsi can be the starting point of countless chemistry questions that students can relate to. The author encourages other instructors to think about helping students understand chemistry as it relates to contemporary society.
Mitchell, Tony J. Chem. Educ. 1988, 65, 1070.
Consumer Chemistry |
Applications of Chemistry |
Stoichiometry |
Physical Properties |
Food Science |
Nutrition |
Gases |
Acids / Bases |
Metals
Determination of the effect of various modes of cooking on the vitamin C content of a common food, green pepper: An introductory biochemistry experiment  Johnson, Eric R.
A great laboratory experiment that examines the effects of baking, boiling, steaming, and microwaving a green pepper on the pepper's nutritional level.
Johnson, Eric R. J. Chem. Educ. 1988, 65, 926.
Nutrition |
Titration / Volumetric Analysis |
Vitamins |
Food Science |
Applications of Chemistry
Biochemistry off the shelf  Wilson, Jerry L.
Rather than using animal sources for biochemistry experiments, non-animal sources are inexpensive, readily available, and require no special storage.
Wilson, Jerry L. J. Chem. Educ. 1985, 62, 796.
Enzymes |
Carbohydrates |
Lipids |
Metabolism
Nutrition and problem solving: Food for thought  Denio, Allen A.; Bennett, Charles R.
Calculating the number of Calories, carbohydrates, protein, and fat per dollar of various foods.
Denio, Allen A.; Bennett, Charles R. J. Chem. Educ. 1984, 61, 1076.
Nutrition |
Carbohydrates |
Proteins / Peptides |
Lipids |
Fatty Acids
Using concepts of exercise and weight control to illustrate biochemical principles  Zimmerman, S. Scott
Forms of stored energy in the body; caloric balance, exercise, and weight control; a recommended exercise program; the physiological effects of endurance training; and the biochemistry of running a marathon.
Zimmerman, S. Scott J. Chem. Educ. 1984, 61, 882.
Metabolism |
Bioenergetics
Nutrition (diet) and athletics  Lineback, David R.
Nutritional requirements of athletes, energy use for various activities, carbohydrate loading, and myths and fallacies.
Lineback, David R. J. Chem. Educ. 1984, 61, 536.
Nutrition |
Bioenergetics |
Metabolism |
Calorimetry / Thermochemistry |
Carbohydrates
Weight-loss diets and the law of conservation of energy   Hill, John W.
The law of conservation of mass is has real-life relevance to those who diet to lose weight.
Hill, John W. J. Chem. Educ. 1981, 58, 996.
Metabolism |
Thermodynamics
Simulation in the chemistry classroom of decision-making processes for social issues involving chemistry  White, David H.
Simulations of a Senate subcommittee hearing a bill to ban tobacco and an FDA panel to award a research grant in the area of nutrition and food additives.
White, David H. J. Chem. Educ. 1979, 56, 600.
Vitamins |
Nutrition |
Applications of Chemistry |
Consumer Chemistry
The metabolism of carbohydrates  
Traces the metabolism of carbohydrates and the flow of materials among the various resource pools in living systems.
J. Chem. Educ. 1979, 56, 534.
Carbohydrates |
Metabolism |
Bioenergetics
Effects of ethanol on nutrition  Shorey, RoseAnn L.
The relationships between alcohol and obesity, malnutrition, vitamin and mineral absorption and utilization, and toxicity.
Shorey, RoseAnn L. J. Chem. Educ. 1979, 56, 532.
Alcohols |
Nutrition |
Vitamins |
Toxicology |
Applications of Chemistry |
Consumer Chemistry
Questions [and] Answers  Campbell, J. A.
290-297. Eight questions regarding practical applications of chemistry, primarily in the medical field, and their answers.
Campbell, J. A. J. Chem. Educ. 1977, 54, 247.
Toxicology |
Equilibrium |
Metabolism |
Medicinal Chemistry |
Applications of Chemistry |
Enrichment / Review Materials
A laboratory course for students in science-related fields  Morse, Karen W.
The authors have revised their laboratory experiences so that students see the relevance between chemistry and some potential majors: animal science, soil science, nutrition, food science, and more.
Morse, Karen W. J. Chem. Educ. 1976, 53, 316.
Food Science |
Nutrition |
Nonmajor Courses
Questions [and] Answers  Campbell, J. A.
216-219. Four questions applying chemistry and their solutions.
Campbell, J. A. J. Chem. Educ. 1975, 52, 807.
Enrichment / Review Materials |
Enzymes |
Lipids |
Metabolism |
Fatty Acids
Questions [and] Answers  Campbell, J. A.
188-192. Five biochemistry related questions and their answers.
Campbell, J. A. J. Chem. Educ. 1975, 52, 390.
Enrichment / Review Materials |
Nuclear / Radiochemistry |
Chromatography |
Gases |
Nutrition
A socially relevant problem in unit and dimension conversions  Bernstein, Stanley
An activity in which students determine the cheapest source of nutritional iron by considering a variety of food products.
Bernstein, Stanley J. Chem. Educ. 1973, 50, 65.
Nomenclature / Units / Symbols |
Nutrition |
Food Science |
Consumer Chemistry
Questions [and] Answers  Campbell, J. A.
Five questions requiring an application of basic chemical principles.
Campbell, J. A. J. Chem. Educ. 1972, 49, 269.
Enrichment / Review Materials |
Agricultural Chemistry |
Metabolism |
Calorimetry / Thermochemistry |
Proteins / Peptides
Questions [and] Answers  Campbell, J. A.
Five questions requiring an application of basic chemical principles.
Campbell, J. A. J. Chem. Educ. 1972, 49, 181.
Enrichment / Review Materials |
Applications of Chemistry |
Metabolism
Biological oxidations and energy conservation  Kirschbaum, Joel
Examines the oxidative steps leading to the synthesis of ATP in living organisms and their metabolic control.
Kirschbaum, Joel J. Chem. Educ. 1968, 45, 28.
Bioenergetics |
Oxidation / Reduction |
Thermodynamics |
Metabolism
The functioning of vitamins and hormones  Williams, Roger J.
Student interest can be generated by the realization that the functioning of vitamins and hormones are matters that touch their own lives and that diverse problems result from the fact that body chemistries are far from uniform.
Williams, Roger J. J. Chem. Educ. 1959, 36, 538.
Vitamins |
Hormones |
Metabolism