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Nature of Proteins Effect of pH on solubility, denaturing proteins, hydrolysis in strong base, binding to coomassie blue, dying wool and cotton, gel filtration column, reaction of ninhydrin with amino acids and precipitating protein with ammonium sulfate are demonstrated.
Proteins / Peptides
Protein Reactions Curdling milk, decomposition of hydrogen peroxide by catalase, glucose oxidase activity, hydrolyzing of sucrose with invertase, and using an enzyme to halt the Briggs-Rauscher reaction are demonstrated. Inhibiting the enzyme HIV-1 protease may slow the spread of AIDS.
Proteins / Peptides
Denaturation of Protein by Strong AcidJohn W. Moore, Jerrold J. Jacobsen, Gary Trammell, Kristin Johnson "Strong acid denatures egg white proteins.This video contains voiceover:""The tertiary structure of egg white proteins is held together by hydrogen bonding and hydrophobic interactions. Adding strong acid to the protein disrupts the intermolecular forces, and the tertiary structure is lost. The loss in protein structure is called denaturation. The proteins precipitate, forming a white solid."""
OMLeT—An Alternative Approach to Learning Metabolism: Glycolysis and the TCA Cycle as an ExampleCharles M. Stevens, Dylan M. Silver, Brad Behm, Raymond J. Turner, and Michael G. Surette Using PHP Hypertext Preprocessor scripting, the dynamic OMLeT (Online Metabolism Learning Tool) Web site is geared towards different learning styles and allows the student to process metabolic pathways (glycolysis and TCA cycle) via a user-defined approach. Stevens, Charles M.; Silver, Dylan M.; Behm, Brad; Turner, Raymond J.; Surette, Michael G. J. Chem. Educ.2007, 84, 2024.
Bioenergetics |
Enzymes |
Learning Theories |
Metabolism |
Proteins / Peptides
Illustrating the Concepts of Isotopes and Mass Spectrometry in Introductory Courses: A MALDI-TOF Mass Spectrometry Laboratory ExperimentNancy Carter Dopke and Timothy Neal Lovett This article describes a matrix-assisted laser desorption/ionization (MALDI) mass spectrometry experiment in which students prepare peptide samples for mass analysis and then collect and analyze mass spectral data. The lab provides hands-on experience with research instrumentation and reinforces the concepts of isotopes, molecular masses, and molecular formulas. Dopke, Nancy Carter; Lovett, Timothy Neal. J. Chem. Educ.2007, 84, 1968.
NutritionAmerican Chemical Society ACS Science for Kids activities that explore the chemical properties of food and nutrition.
Lipids |
Physical Properties |
Proteins / Peptides |
Nutrition |
Carbohydrates
FoodAmerican 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
Characteristics of MaterialsAmerican 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.
