| Other Resources: 36 results |
The World's Food Supply
Volume 04, issue 05 of a series of leaflets covering subjects of interest to students of elementary chemistry distributed in 1929 - 1932.
Proteins / Peptides |
Carbohydrates |
Lipids |
Nutrition
|
The World's Food Supply
Volume 05, issue 10 of a series of leaflets covering subjects of interest to students of elementary chemistry distributed in 1929 - 1932.
Proteins / Peptides |
Carbohydrates |
Lipids |
Nutrition
|
Nutrition American Chemical Society
ACS Science for Kids activities that explore the chemical properties of food and nutrition.
Lipids |
Physical Properties |
Proteins / Peptides |
Nutrition |
Carbohydrates
|
The World's Food Supply
Volume 03, issue 09 of a series of leaflets covering subjects of interest to students of elementary chemistry distributed in 1929 - 1932.
Plant Chemistry |
Photosynthesis |
Proteins / Peptides |
Carbohydrates |
Lipids |
Nutrition
|
Your Body American Chemical Society
ACS Science for Kids activities explore the chemistry of the human body.
Bioenergetics |
Applications of Chemistry |
Nutrition |
Lipids |
Proteins / Peptides |
Carbohydrates |
Food Science
|
Food American Chemical Society
ACS Science for Kids activities that explore the chemical properties of foods.
Plant Chemistry |
Dyes / Pigments |
Lipids |
Proteins / Peptides |
Carbohydrates |
Molecular Properties / Structure |
Applications of Chemistry |
Nutrition |
Acids / Bases |
Chromatography
|
Characteristics of Materials American 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
|
Molecular Models of Compounds in Maple Syrup William 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
|
Iron Supplements and Iron Overload Ed Vitz
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Stoichiometry |
Nutrition
|
Varieties of Salt and Salt Additives Ed Vitz
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Stoichiometry |
Nutrition
|
Equations Related to Food Additives Ed Vitz
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Stoichiometry |
Nutrition
|
Chemistry in Foods Ed Vitz
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Applications of Chemistry |
Nutrition
|
The Number of I Atoms in the iodine RDA Ed Vitz
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Nomenclature / Units / Symbols |
Nutrition
|
Vegetable Oil Hydrogenation, Trans Fats, and Percent Yield Ed Vitz
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Stoichiometry |
Lipids |
Nutrition
|
Low Glycemic Index Foods and Blood Glucose Concentration Ed Vitz
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Solutions / Solvents |
Nutrition
|
Weak acids in foods - pH and beyond Sofia Erazo
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Acids / Bases |
pH |
Nutrition
|
The pH of Solutions of Weak Bases in Foods Sofia Erazo
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Acids / Bases |
Nutrition |
pH
|
Polyprotic acids and bases in Foods Sofia Erazo
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Acids / Bases |
Nutrition
|
Conjugate Acid-Base Pairs and pH in Foods - From cleaning and disinfection to microbial nutrition and protein modification Sofia Erazo
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Acids / Bases |
pH |
Nutrition
|
Buffer solutions and the stability of food additives Sofia Erazo
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Acids / Bases |
Equilibrium |
Nutrition
|
Buffer solutions and the production of food ingredients Sofia Erazo
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Acids / Bases |
Equilibrium |
Nutrition
|
The effect of polyols on the pH of buffer solutions in foods Sofia Erazo
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Acids / Bases |
Equilibrium |
Nutrition
|
Ksp and calcium fortification Sofia Erazo
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Precipitation / Solubility |
Nutrition
|
Solubility of calcium salts in foods Sofia Erazo
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Precipitation / Solubility |
Nutrition
|
Low solubility salts in dairy products - Calcium phosphate and lactate Sofia Erazo
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Precipitation / Solubility |
Nutrition
|
International Cookbooks and Ingredient Mass vs. Volume Ed Vitz
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Nomenclature / Units / Symbols |
Nutrition
|
Elemental Diets Ed Vitz
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Atomic Properties / Structure |
Nutrition
|
The Mineral Nutrients Potassium and Iodine Ed Vitz
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Atomic Properties / Structure |
Nutrition
|
Sources of Copper and Iodine Micronutrients Ed Vitz
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Atomic Properties / Structure |
Nutrition
|
The Composition of Iodine Nutrient Supplement CuI Ed Vitz
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Nomenclature / Units / Symbols |
Nutrition
|
How Many Atoms in the RDA of Iodine Ed Vitz
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Nomenclature / Units / Symbols |
Nutrition
|
Thyroid Hormone and CuI Dietary Supplement Ed Vitz
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Atomic Properties / Structure |
Nutrition
|
Why Fats Don't Add Up on Food Nutrition Labels Ed Vitz
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Stoichiometry |
Lipids |
Nutrition
|
Health and Wellness American Chemical Society
ACS Science for Kids activities exploring the chemistry of the human body and health.
Bioenergetics |
Applications of Chemistry |
Nutrition
|
ifoods-Eat Isotopes to Live Longer Ed Vitz
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Atomic Properties / Structure |
Nutrition |
Isotopes
|
Ionic Equilibria in Aqueous Solutions in Foods Sofia Erazo
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Equilibrium |
Nutrition |
Aqueous Solution Chemistry
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