| Other Resources: 27 results |
Solutions Ed Vitz, John W. Moore
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Solutions / Solvents
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Measuring the Composition of a Solution Ed Vitz, John W. Moore
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Solutions / Solvents
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Ideal Solutions: Raoult's Law Ed Vitz, John W. Moore
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Solutions / Solvents
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Solution Concentrations Lecture Demonstrations Ed Vitz
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Solutions / Solvents
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Dilution of Ingested Glucose Ed Vitz
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Solutions / Solvents
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Solution Concentrations Ed Vitz, John W. Moore
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Solutions / Solvents
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Diluting and Mixing Solutions Ed Vitz, John W. Moore
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Solutions / Solvents
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Saturated and Supersaturated Solutions Ed Vitz, John W. Moore
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Solutions / Solvents |
Precipitation / Solubility
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Colligative Properties of Solutions Ed Vitz, John W. Moore
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Solutions / Solvents |
Physical Properties
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Sugar Solution Density; Canning, Maple Syrup, and Pousse Cafes Ed Vitz
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Physical Properties |
Solutions / Solvents
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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
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Solution Concentrations and Cells Ed Vitz
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Solutions / Solvents |
Biological Cells
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Diluting and Mixing I.V. Solutions Ed Vitz
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Solutions / Solvents |
Medicinal Chemistry
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ChemPaths 104 W Feb 23 John W. Moore
Today in Chem 104:
* Lecture: Mechanisms of Reactions
* Reading:
Kotz, Ch. 15, Sec. 5-6
Moore, Ch. 13, Sec. 6-76
* Homework #5 due by 11:55 pm F Feb 25
* Excel Assignment due in first discussion section this week
* Quiz 4 in second discussion section this week
Mechanisms of Reactions
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ChemPaths 104 F Feb 25 John W. Moore
Today in Chem 104:
* Lecture: Problem-Solving Session
* No assigned reading for today.
* Homework #5 due by 11:55 pm Today!
* Biomolecules Tutorial Enzymes (including Enzymes Quiz)
is due Wed. Mar. 2, at 11:55 pm.
Mechanisms of Reactions
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Reaction Mechanisms Ed Vitz, John W. Moore
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Mechanisms of Reactions
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Dilution in Mixing Zones Jnelson1
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Solutions / Solvents |
Water / Water Chemistry
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Dissolving American Chemical Society
ACS Science for Kids activities exploring the process of dissolving chemicals in solution.
Water / Water Chemistry |
Solutions / Solvents
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Soap and Detergent American Chemical Society
ACS Science for Kids activities explore the properties of soap in aqueous solutions.
Lipids |
Polymerization |
Water / Water Chemistry |
Solutions / Solvents
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Mechanism-Based Kinetics Simulator Robert M. Hanson
Simulate the kinetics of a reaction based on its mechanism using JavaScript. The idea is to write a mechanism and, based on that, follow the course of concentrations or rates of change in concentration of reactants, catalysts, intermediates, and products over time.
Kinetics |
Catalysis |
Mechanisms of Reactions
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Principal Species and pH Robert M. Hanson
Calculates concentrations of principal species in solutions using JavaScript. You can specify whether "1st-year" methods or mass-charge balance methods are used in the calculations. Solutions can be chosen from the included set or you can design your own.
Acids / Bases |
Titration / Volumetric Analysis |
pH |
Solutions / Solvents
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Computer Simulations of Salt Solubility Victor M. S. Gil, João C. M. Paiva
Computer Simulations of Salt Solubility provides an animated, visual interpretation of the different solubilities of related salts based on simple entropy changes associated with dissolution: configurational disorder and thermal disorder. This animation can also help improve students conceptual understanding of chemical equilibrium before any quantitative interpretation of equilibrium constants is attempted.
Computational Chemistry |
Solutions / Solvents |
Thermodynamics |
Equilibrium |
Precipitation / Solubility
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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
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Chemical & Physical Change American Chemical Society
Everything you see and touch has the ability to change. Sometimes substances change to form new substances. This is called a chemical change. Other times substances change but keep the same identity. This is called a physical change. Try these activities to learn more about chemical and physical change.
Acids / Bases |
Reactions |
Water / Water Chemistry |
Solutions / Solvents |
Consumer Chemistry
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Art-ACS Science for Kids American Chemical Society
ACS Science for Kids activities exploring the chemistry involved in art.
Dyes / Pigments |
Applications of Chemistry |
Solutions / Solvents |
Physical Properties
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Mechanisms That Interchange Axial and Equatorial Atoms in Fluxional Processes Marion E. Cass, Henry S. Rzepa, King Kuok Hii
The Berry pseudorotation is a classical mechanism for interchanging axial and equatorial ligands in molecules with trigonal bipyramidal geometry. Teaching this mechanism presents particular pedagogic problems due to both its dynamic and three dimensional character. The approach taken here illustrates these processes using interactive animations embedded in a Web page and overcomes many limitations of a printed page.
Computational Chemistry |
Molecular Properties / Structure |
Nonmetals |
Enantiomers |
NMR Spectroscopy |
Mechanisms of Reactions |
Molecular Mechanics / Dynamics
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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
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