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For the textbook, chapter, and section you specified we found
9 Videos
9 Assessment Questions
132 Molecular Structures
7 Journal Articles
49 Other Resources
Videos: First 3 results
Carbohydrates  
Dehydration of sucrose, Fehling's test, Benedict's test, osazone formation, destructive distillation of wood, oxidation of sucrose with potassium chlorate, and guncotton are demonstrated.
Carbohydrates
Energy from Oxidation of Food (main)  
Food is added to liquid potassium chlorate, resulting in oxidation of the food.
Calorimetry / Thermochemistry |
Oxidation / Reduction |
Nutrition
Energy from Oxidation of Food  
Food undergoes rapid oxidation when placed in molten potassium chlorate.
Calorimetry / Thermochemistry |
Kinetics |
Oxidation / Reduction |
Reactions |
Nutrition
View all 9 results
Assessment Questions: First 3 results
Kinetics : Enzyme (7 Variations)
Trypsin assists in digestion by breaking proteins down into smaller peptides. However, this process is not as efficient in the presence of fluorophosphates. Identify the role of each of these components.
Enzymes |
Kinetics
Biochemistry : EnzymesCan (12 Variations)
Which of the following is something that enzymes CANNOT do?
Enzymes
Biochemistry : Inhibitor (15 Variations)
Which of the following molecules would you expect to be the strongest competitive inhibitor of the enzyme whose substrate is shown?

alcohol dehydrogenase, substrate ethanol
CH2CH2OH


Enzymes
View all 9 results
Molecular Structures: First 3 results
d-altrose C6H12O6

3D Structure

Link to PubChem

Carbohydrates

d-glucose C6H12O6

3D Structure

Link to PubChem

Carbohydrates

D-glucitol C6H14O6

3D Structure

Link to PubChem

Alcohols |
Carbohydrates

View all 132 results
Journal Articles: First 3 results.
Pedagogies:
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
Determination of Minerals in Apples by ICP–AES  Mark Duxbury
A laboratory experiment is described that involves the elemental analysis of apples by inductively coupled plasmaatomic emission spectroscopy (IICPAES). The results of the experiment allow students to predict the cold-storage stability of apples.
Duxbury, Mark. J. Chem. Educ. 2003, 80, 1180.
Agricultural Chemistry |
Atomic Properties / Structure |
Consumer Chemistry |
Food Science |
Instrumental Methods |
Nutrition |
Atomic Spectroscopy
Kinetics of Papain: An Introductory Biochemistry Laboratory Experiment  Kathleen Cornely, Eric Crespo, Michael Earley, Rachel Kloter, Aime Levesque, and Mary Pickering
In this experiment, we investigate the kinetics of the thiol protease papain. A specific substrate, Na-benzoyl-arginine-p-nitroanilide (BAPNA), is used, which takes advantage of the fact that papain interacts with a phenylalanine residue two amino acids away from the peptide bond cleaved. Upon hydrolysis by papain, a bright yellow product is released, p-nitroaniline. This allows the reaction to be monitored spectrophotometrically by measuring the rate of formation of the p-nitroaniline product as a function of the increase in absorbance of the solution at the lmax of p-nitroaniline (400 nm) over time at various substrate concentrations. These data are used to plot a Lineweaver-Burk plot from which the vmax and KM are obtained.
Cornely, Kathleen; Crespo, Eric; Earley, Michael; Kloter, Rachel; Levesque, Aime; Pickering, Mary. J. Chem. Educ. 1999, 76, 644.
Enzymes |
Kinetics |
UV-Vis Spectroscopy
View all 7 articles
Other Resources: First 3 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
View all 49 results