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Journal Articles: 4 results
"As Simple as Possible, but Not Simpler"—The Case of Dehydroascorbic Acid  Robert C. Kerber
Textbooks routinely assign dehydroascorbic acid a tricarbonyl structure that is highly improbable in aqueous solution and inconsistent with its colorless appearance. Studies of oxidized forms of ascorbic acid are summarized here, and a plea is entered for accurate descriptions of chemical structures in this and other cases, even at the cost of some simplicity.
Kerber, Robert C. J. Chem. Educ. 2008, 85, 1237.
Bioorganic Chemistry |
Free Radicals |
Natural Products |
NMR Spectroscopy |
Vitamins
Radical Quenching of 1,1-Diphenyl-2-picrylhydrazyl: A Spectrometric Determination of Antioxidant Behavior  John M. Berger, Roshniben J. Rana, Hira Javeed, Iqra Javeed, and Sandi L. Schulien
Describes a colorimetric assay using the persistent radical 1,1-diphenyl-2-picrylhydrazyl to measure the activity of common antioxidants. This exercise is particularly appropriate for a course geared for nutrition or food science majors.
Berger, John M.; Rana, Roshniben J.; Javeed, Hira; Javeed, Iqra; Schulien, Sandi L. J. Chem. Educ. 2008, 85, 408.
Food Science |
Free Radicals |
UV-Vis Spectroscopy |
Vitamins
Motivating Students in Sophomore Organic Chemistry by Examining Nature's Way- Why Are Vitamins E and C Such Good Antioxidants?  Bruce D. Beaver
Motivating students in sophomore organic chemistry by integrating material from an area of contemporary research activity into the course. This article contains an overview of the antioxidant function of vitamins E and C.
Beaver, Bruce D. J. Chem. Educ. 1999, 76, 1108.
Nutrition |
Mechanisms of Reactions |
Free Radicals |
Learning Theories |
Applications of Chemistry
Determination of the effect of various modes of cooking on the vitamin C content of a common food, green pepper: An introductory biochemistry experiment  Johnson, Eric R.
A great laboratory experiment that examines the effects of baking, boiling, steaming, and microwaving a green pepper on the pepper's nutritional level.
Johnson, Eric R. J. Chem. Educ. 1988, 65, 926.
Nutrition |
Titration / Volumetric Analysis |
Vitamins |
Food Science |
Applications of Chemistry