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For the textbook, chapter, and section you specified we found
7 Videos
14 Assessment Questions
14 Molecular Structures
29 Journal Articles
95 Other Resources
Videos: First 3 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
Entropy  
These processes are shown in reverse. The situations shown are so highly improbable that we would not expect to observe them in nature.
Thermodynamics
View all 7 results
Assessment Questions: First 3 results
Thermodynamics : CompareEntropyQual (16 Variations)
Indicate which substance in each of the following pairs of substances you expect to have higher entropy. Assume that you have a mole of each substance and all substances are at the same temperature.
Thermodynamics
Thermodynamics : PredictEntropyChange (10 Variations)
For each of the following processes, indicate whether you expect the entropy change of the system to be positive or negative.
Thermodynamics
Thermodynamics : ConservGibbsEnergy (6 Variations)
Which of the following best illustrates conservation of Gibbs free energy?
Thermodynamics
View all 14 results
Molecular Structures: First 3 results
L-ascorbic_acid C6H8O6

3D Structure

Link to PubChem

Acids / Bases |
Carboxylic Acids |
Nutrition |
Vitamins |
Alcohols

nicotinamide C6H6N2O

3D Structure

Link to PubChem

Amides |
Nutrition |
Vitamins |
Amines / Ammonium Compounds

L-arginine C6H14N4O2

3D Structure

Link to PubChem

Acids / Bases |
Amino Acids |
Nutrition |
Amines / Ammonium Compounds |
Carboxylic Acids

View all 14 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
Enthalpy of Vaporization and Vapor Pressures: An Inexpensive Apparatus  Rubin Battino, David A. Dolson, Michael R. Hall, and Trevor M. Letcher
Describes an inexpensive apparatus for the determination of the vapor pressure of a liquid as a function of temperature for the purpose of calculating enthalpy changes of vaporization. Also described are a simple air thermostat and an inexpensive temperature controller based on an integrated temperature sensor.
Battino, Rubin; Dolson, David A.; Hall, Michael R.; Letcher, Trevor M. J. Chem. Educ. 2007, 84, 822.
Gases |
Laboratory Equipment / Apparatus |
Lipids |
Phenols |
Physical Properties |
Thermodynamics |
Liquids |
Phases / Phase Transitions / Diagrams
Introduction of Differential Scanning Calorimetry in a General Chemistry Laboratory Course: Determination of Thermal Properties of Organic Hydrocarbons  Ronald DAmelia, Thomas Franks, and William F. Nirode
Differential scanning calorimetry (DSC) is a rugged, easy-to-use instrumental method for thermal analysis determinations. The work described herein discusses the use of DSC in a general chemistry laboratory course to determine thermal properties such as melting points, ?fusionH, ?fusionS, and introduce the concept of polymorphism for organic hydrocarbons.
DAmelia, Ronald; Franks, Thomas; Nirode, William F. J. Chem. Educ. 2007, 84, 453.
Alkanes / Cycloalkanes |
Instrumental Methods |
Physical Properties |
Thermal Analysis |
Thermodynamics |
Calorimetry / Thermochemistry
View all 29 articles
Other Resources: First 3 results
Food  American Chemical Society
ACS Science for Kids activities that explore the chemical properties of foods.
Plant Chemistry |
Dyes / Pigments |
Lipids |
Proteins / Peptides |
Carbohydrates |
Molecular Properties / Structure |
Applications of Chemistry |
Nutrition |
Acids / Bases |
Chromatography
Equations Related to Food Additives  Ed Vitz
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Stoichiometry |
Nutrition
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
View all 95 results