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For the textbook, chapter, and section you specified we found
2 Videos
2 Assessment Questions
38 Molecular Structures
12 Journal Articles
54 Other Resources
Videos: 2 results
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
Assessment Questions: 2 results
Biochemistry : Bilayer (20 Variations)
Which of the following species would you expect to be able to cross a lipid bilayer?
Lipids
Biochemistry : LipidRole (10 Variations)
Which aspect of the structure of a phospholipid is most directly responsible for its role as a source of some vitamins?
Lipids
Molecular Structures: First 3 results
Dihydrogen phosphate H2PO4-

3D Structure

Link to PubChem

Acids / Bases |
Nonmetals |
Hydrogen Bonding |
Bioenergetics |
Metabolism

Phosphate PO43-

3D Structure

Link to PubChem

Acids / Bases |
VSEPR Theory |
Nonmetals |
Agricultural Chemistry |
Bioenergetics |
Geochemistry |
Metabolism

Hydrogen H2

3D Structure

Link to PubChem

VSEPR Theory |
Gases |
Bioenergetics |
Periodicity / Periodic Table

View all 38 results
Journal Articles: First 3 results.
Pedagogies:
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
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
View all 12 articles
Other Resources: First 3 results
Energy from Fats and Sugars  Ed Vitz
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Calorimetry / Thermochemistry |
Bioenergetics |
Metabolism
Weight of Food and Energy Production  Ed Vitz
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Calorimetry / Thermochemistry |
Bioenergetics |
Metabolism
Energy from Aerobic vs. Anaerobic Fermentation  Ed Vitz
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Thermodynamics |
Bioenergetics |
Metabolism
View all 54 results