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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.
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.
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?
Mineral Analysis of Whole Grain Total CerealPaul 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–AESMark Duxbury A laboratory experiment is described that involves the elemental analysis of apples by inductively coupled plasmaatomic emission spectroscopy (IICPAES). 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 ExperimentKathleen 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.
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
NutritionAmerican Chemical Society ACS Science for Kids activities that explore the chemical properties of food and nutrition.
