| Journal Articles: 13 results |
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A New Colorimetric Assay of Tabletop Sweeteners Using a Modified Biuret Reagent Christopher J. Fenk, Nathan Kaufman, and Donald G. Gerbig, Jr.
Presents a new, fast and effective colorimetric analysis of aspartame that incorporates a less caustic biuret reagent and visible spectroscopic analysis for selective detection in aqueous solutions using readily available instrumentation.
Fenk, Christopher J.; Kaufman, Nathan; Gerbig, Donald G., Jr. J. Chem. Educ. 2007, 84, 1676.
Consumer Chemistry |
Coordination Compounds |
Crystal Field / Ligand Field Theory |
Food Science |
Qualitative Analysis |
Quantitative Analysis |
UV-Vis Spectroscopy |
Amino Acids
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The Chemical Composition of Honey David W. Ball
Explores the complex chemical composition of honey.
Ball, David W. J. Chem. Educ. 2007, 84, 1643.
Descriptive Chemistry |
Food Science |
Natural Products |
Solutions / Solvents
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Popcorn—What's in the Bag? Marissa B. Sherman and Thomas A. Evans
Three independent activities explore microwave popcorn, the nature of the packaging, and the popcorn produced.
Sherman, Marissa B.; Evans, Thomas A. J. Chem. Educ. 2006, 83, 416A.
Carbohydrates |
Nutrition |
Physical Properties |
Solutions / Solvents |
Water / Water Chemistry
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The Monosodium Glutamate Story: The Commercial Production of MSG and Other Amino Acids Addison Ault
Examples of the industrial synthesis of pure amino acids are presented. The emphasis is on the synthesis of (S)-glutamic acid and, to a lesser extent, (S)-lysine and (R,S)-methionine. These amino acids account for about 90% of the total world production of amino acids.
Ault, Addison. J. Chem. Educ. 2004, 81, 347.
Amino Acids |
Biotechnology |
Chirality / Optical Activity |
Consumer Chemistry |
Enzymes |
Natural Products |
Stereochemistry |
Synthesis |
Food Science
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Carbohydrate Analysis: Can We Control the Ripening of Bananas? S. Todd Deal, Catherine E. Farmer, and Paul F. Cerpovicz
Procedure to determine the carbohydrate composition of bananas at various stages of ripeness and testing various methods of storage for their effectiveness in preserving desirable qualities.
Deal, S. Todd; Farmer, Catherine E.; Cerpovicz, Paul F. J. Chem. Educ. 2002, 79, 479.
Carbohydrates |
Nutrition |
Food Science
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Working with Enzymes - Where Is Lactose Digested? An Enzyme Assay for Nutritional Biochemistry Laboratories Sandi R. Pope, Tonya D. Tolleson, R. Jill Williams, Russell D. Underhill, and S. Todd Deal
An enzyme assay utilizing lactase enzyme from crushed LactAid tablets and a 5% lactose solution ("synthetic milk"). In the experiment, the students assay the activity of the enzyme on the "synthetic milk" at pHs of approximately 1, 6, and 8 with the stated goal of determining where lactose functions in the digestive tract. The activity of the lactase may be followed chromatographically or spectrophotometrically.
Pope, Sandi R.; Tolleson, Tonya D.; Williams, R. Jill; Underhill, Russell D.; Deal, S. Todd. J. Chem. Educ. 1998, 75, 761.
Enzymes |
Carbohydrates |
Catalysis |
Chromatography |
Spectroscopy |
Nutrition
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Preservation by fermentation: Focusing on the chemistry and microbiology of vegetables Oberg, Craig J.; Brown, Rodney J.
Because vegetables are perishable, chemistry needs to step in. Featured vegetables: cucumbers, cabbage, olives, and Kimchi.
Oberg, Craig J.; Brown, Rodney J. J. Chem. Educ. 1993, 70, 653.
Enrichment / Review Materials |
Food Science
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Advice from Allied Health faculty to chemistry faculty Dever, David F.
Finding out what the different health professions would like to see from undergraduate chemistry programs.
Dever, David F. J. Chem. Educ. 1991, 68, 763.
Medicinal Chemistry |
Nuclear / Radiochemistry |
Nutrition |
Vitamins |
Gases
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Cooking with chemistry Grosser, Arthur E.
Two demonstrations involving cooking eggs and suggestions for many more examples of cooking that illustrate important principles of chemistry. From the "State-of-the-Art Symposium for Chemical Educators: Chemistry of the Food Cycle".
Grosser, Arthur E. J. Chem. Educ. 1984, 61, 362.
Food Science |
Gases |
Acids / Bases |
Equilibrium |
Kinetics
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Sweet organic chemistry Bragg, Rose Wilson; Chow, Yvonne; Dennis, Lawrence; Ferguson, Lloyd N.; Howell, Susan; Morga, George; Ogino, Craig; Pugh, Harriet; Winters, Manque
The purpose of this paper is to examine some observed structure-taste correlation, and to explore one or two generalizations which might help elucidate the mechanism of taste stimulation. The sweetest compounds known to date are dipeptides; L-aspartyl-aminomalonic diester is reported to have relative sweetness of 22,000-33,200X.
Bragg, Rose Wilson; Chow, Yvonne; Dennis, Lawrence; Ferguson, Lloyd N.; Howell, Susan; Morga, George; Ogino, Craig; Pugh, Harriet; Winters, Manque J. Chem. Educ. 1978, 55, 281.
Food Science |
Natural Products |
Aromatic Compounds |
Enrichment / Review Materials
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Minicourses for many people. A format for the future? Hill, John W.; Murray, Bruce B.; Pavlik, James W.
Describes a series of chemistry minicourses designed to meet the needs of a variety of students.
Hill, John W.; Murray, Bruce B.; Pavlik, James W. J. Chem. Educ. 1975, 52, 515.
Food Science |
Drugs / Pharmaceuticals |
Water / Water Chemistry |
Mass Spectrometry |
Chromatography |
Nuclear / Radiochemistry
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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
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A one semester food chemistry laboratory program Hardcastle, J. E.
Course description and animal nutrition labwork for a one semester food chemistry laboratory program.
Hardcastle, J. E. J. Chem. Educ. 1973, 50, 504.
Food Science |
Applications of Chemistry |
Nonmajor Courses |
Consumer Chemistry |
Nutrition
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