| Journal Articles: 32 results |
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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
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Popcorn—What's in the Bag? Marissa B. Sherman and Thomas A. Evans
Three independent activities explore microwave popcorn, the nature of the packaging, and the popcorn produced.
Sherman, Marissa B.; Evans, Thomas A. J. Chem. Educ. 2006, 83, 416A.
Carbohydrates |
Nutrition |
Physical Properties |
Solutions / Solvents |
Water / Water Chemistry
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An Alternative Procedure for Carbohydrate Analysis of Bananas: Cheaper and Easier C. Michele Davis-McGibony, Randall R. Bennett, Arthur D. Bossart II, and S. Todd Deal
The use of commercially available glucose test strips for home diabetic care is described as a new approach for determining the glucose concentrations in a ripening banana.
Davis-McGibony, C. Michele; Bennett, Randall R.; Bossart, Arthur D., II; Deal, S. Todd. J. Chem. Educ. 2006, 83, 1543.
Applications of Chemistry |
Carbohydrates |
Food Science |
Nutrition |
Plant Chemistry
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Gifts from Mother Earth—The Good, the Bad, and the Ugly Sabine Heinhorst and Gordon C. Cannon
Recent articles from the journal Nature that deal with good, bad, and ugly gifts from Mother Earth are described.
Heinhorst, Sabine; Cannon, Gordon C. J. Chem. Educ. 2006, 83, 196.
Biosynthesis |
Biotechnology |
Natural Products |
Nutrition |
Plant Chemistry |
Polymerization |
Proteins / Peptides
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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
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Our Everyday Cup of Coffee: The Chemistry behind Its Magic Marino Petracco
Coffee beverages are so popular all over the world that there is hardly any need to describe them. But underlying this seemingly commonplace beverage there is a whole realm worth serious scientific study. The complexity of the raw seed matrix, made even more intricate when roasted, requires a deep understanding of its chemical nature. While coffee is not consumed for nutritional purposes, it is appreciated for its taste appeal along with its stimulating effects on mental and physical activity. The attention to quality is of paramount importance to both of these aspects to supply the customers with a pleasant and wholesome product.
Petracco, Marino. J. Chem. Educ. 2005, 82, 1161.
Colloids |
Food Science |
Natural Products |
Nutrition |
Agricultural Chemistry |
Chromatography |
Vitamins |
Consumer Chemistry
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Calories - Who's Counting? JCE Editorial Staff
Students determine how many calories are released per gram when marshmallows and cashews burn and then compare the quantity of energy available from carbohydrates vs. fats.
JCE Editorial Staff . J. Chem. Educ. 2004, 81, 1440A.
Calorimetry / Thermochemistry |
Carbohydrates |
Lipids |
Consumer Chemistry |
Food Science |
Nutrition |
Fatty Acids
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Superoxygenated Water as an Experimental Sample for NMR Relaxometry Nikolaus Nestle, Marwan Dakkouri, and Hubert Rauscher
Measuring the oxygen content in superoxygenated table waters, and following the oxygen loss upon storage of such waters in open containers, is presented as an experiment for NMR relaxometry in the student lab.
Nestle, Nikolaus; Dakkouri, Marwan; Rauscher, Hubert. J. Chem. Educ. 2004, 81, 1040.
Water / Water Chemistry |
NMR Spectroscopy |
Nutrition |
Food Science |
Instrumental Methods
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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 plasmaatomic emission spectroscopy (IICPAES). 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
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Three Forms of Energy Sigthór Pétursson
Calculations comparing the energy involved in three forms: heat, mechanical energy, and expansion against pressure.
Pétursson, Sigthór . J. Chem. Educ. 2003, 80, 776.
Calorimetry / Thermochemistry |
Nutrition |
Thermodynamics
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Carbohydrate Analysis: Can We Control the Ripening of Bananas? S. Todd Deal, Catherine E. Farmer, and Paul F. Cerpovicz
Procedure to determine the carbohydrate composition of bananas at various stages of ripeness and testing various methods of storage for their effectiveness in preserving desirable qualities.
Deal, S. Todd; Farmer, Catherine E.; Cerpovicz, Paul F. J. Chem. Educ. 2002, 79, 479.
Carbohydrates |
Nutrition |
Food Science
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Correction
Word error in original article.
J. Chem. Educ. 2000, 77, 830.
Nutrition |
Free Radicals |
Learning Theories
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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
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Working with Enzymes - Where Is Lactose Digested? An Enzyme Assay for Nutritional Biochemistry Laboratories Sandi R. Pope, Tonya D. Tolleson, R. Jill Williams, Russell D. Underhill, and S. Todd Deal
An enzyme assay utilizing lactase enzyme from crushed LactAid tablets and a 5% lactose solution ("synthetic milk"). In the experiment, the students assay the activity of the enzyme on the "synthetic milk" at pHs of approximately 1, 6, and 8 with the stated goal of determining where lactose functions in the digestive tract. The activity of the lactase may be followed chromatographically or spectrophotometrically.
Pope, Sandi R.; Tolleson, Tonya D.; Williams, R. Jill; Underhill, Russell D.; Deal, S. Todd. J. Chem. Educ. 1998, 75, 761.
Enzymes |
Carbohydrates |
Catalysis |
Chromatography |
Spectroscopy |
Nutrition
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Iron as Nutrient and Poison N. M. Senozan and M. P. Christiano
Iron containing compounds of the body and the ingestion and elimination of iron, the function and transport of this metal among different sites and substances of the body, and biochemical defects and nutritional habits that lead to excessive accumulation of iron and some unexpected consequences of this accumulation are described.
Senozan, N. M.; Christiano, M. P. J. Chem. Educ. 1997, 74, 1060.
Bioinorganic Chemistry |
Bioorganic Chemistry |
Food Science |
Metals |
Vitamins |
Toxicology |
Nutrition |
Applications of Chemistry |
Descriptive Chemistry
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Detecting Nutrition in Biochemistry Helser, Terry L.
The word search is centered on the trace organic compounds some vertebrates need to obtain from their diet.
Helser, Terry L. J. Chem. Educ. 1994, 71, 1022.
Nutrition |
Enrichment / Review Materials
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Nutrition: A Popular General Education Chemistry Course Mathews, Frances
A course description for a popular nutrition course that includes elementary chemistry, biochemistry, and physiology. A course outline is included.
Mathews, Frances J. Chem. Educ. 1993, 70, 47.
Nutrition |
Bioenergetics |
Nonmajor Courses
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Advice from Allied Health faculty to chemistry faculty Dever, David F.
Finding out what the different health professions would like to see from undergraduate chemistry programs.
Dever, David F. J. Chem. Educ. 1991, 68, 763.
Medicinal Chemistry |
Nuclear / Radiochemistry |
Nutrition |
Vitamins |
Gases
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Dietary fat and health: An experiment on the determination of iodine number of fats and oils by coulometric titration Kalbus, Gene E.; Lieu, Van T.
An experiment on the determination of iodine number of fats and oils by coulometric titration.
Kalbus, Gene E.; Lieu, Van T. J. Chem. Educ. 1991, 68, 64.
Nutrition |
Food Science |
Fatty Acids
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Questions from a can of Pepsi Mitchell, Tony
A can of Pepsi can be the starting point of countless chemistry questions that students can relate to. The author encourages other instructors to think about helping students understand chemistry as it relates to contemporary society.
Mitchell, Tony J. Chem. Educ. 1988, 65, 1070.
Consumer Chemistry |
Applications of Chemistry |
Stoichiometry |
Physical Properties |
Food Science |
Nutrition |
Gases |
Acids / Bases |
Metals
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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
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Nutrition and problem solving: Food for thought Denio, Allen A.; Bennett, Charles R.
Calculating the number of Calories, carbohydrates, protein, and fat per dollar of various foods.
Denio, Allen A.; Bennett, Charles R. J. Chem. Educ. 1984, 61, 1076.
Nutrition |
Carbohydrates |
Proteins / Peptides |
Lipids |
Fatty Acids
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Nutrition (diet) and athletics Lineback, David R.
Nutritional requirements of athletes, energy use for various activities, carbohydrate loading, and myths and fallacies.
Lineback, David R. J. Chem. Educ. 1984, 61, 536.
Nutrition |
Bioenergetics |
Metabolism |
Calorimetry / Thermochemistry |
Carbohydrates
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Biochemistry for nutrition/dietetics students: Course content Sirota, Lorraine Handler
Results regarding surveys of biochemistry resources and content for nutrition/dietetics students.
Sirota, Lorraine Handler J. Chem. Educ. 1984, 61, 430.
Nutrition |
Medicinal Chemistry |
Nonmajor Courses
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Simulation in the chemistry classroom of decision-making processes for social issues involving chemistry White, David H.
Simulations of a Senate subcommittee hearing a bill to ban tobacco and an FDA panel to award a research grant in the area of nutrition and food additives.
White, David H. J. Chem. Educ. 1979, 56, 600.
Vitamins |
Nutrition |
Applications of Chemistry |
Consumer Chemistry
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Effects of ethanol on nutrition Shorey, RoseAnn L.
The relationships between alcohol and obesity, malnutrition, vitamin and mineral absorption and utilization, and toxicity.
Shorey, RoseAnn L. J. Chem. Educ. 1979, 56, 532.
Alcohols |
Nutrition |
Vitamins |
Toxicology |
Applications of Chemistry |
Consumer Chemistry
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A laboratory course for students in science-related fields Morse, Karen W.
The authors have revised their laboratory experiences so that students see the relevance between chemistry and some potential majors: animal science, soil science, nutrition, food science, and more.
Morse, Karen W. J. Chem. Educ. 1976, 53, 316.
Food Science |
Nutrition |
Nonmajor Courses
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Questions [and] Answers Campbell, J. A.
188-192. Five biochemistry related questions and their answers.
Campbell, J. A. J. Chem. Educ. 1975, 52, 390.
Enrichment / Review Materials |
Nuclear / Radiochemistry |
Chromatography |
Gases |
Nutrition
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A one semester food chemistry laboratory program Hardcastle, J. E.
Course description and animal nutrition labwork for a one semester food chemistry laboratory program.
Hardcastle, J. E. J. Chem. Educ. 1973, 50, 504.
Food Science |
Applications of Chemistry |
Nonmajor Courses |
Consumer Chemistry |
Nutrition
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The iron content of breakfast cereals Laswick, Patty Hall
Determination of the amount of iron in commercial cereal products using an atomic absorption spectrophotometer.
Laswick, Patty Hall J. Chem. Educ. 1973, 50, 132.
Food Science |
Consumer Chemistry |
Nutrition |
Quantitative Analysis |
Atomic Spectroscopy
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A socially relevant problem in unit and dimension conversions Bernstein, Stanley
An activity in which students determine the cheapest source of nutritional iron by considering a variety of food products.
Bernstein, Stanley J. Chem. Educ. 1973, 50, 65.
Nomenclature / Units / Symbols |
Nutrition |
Food Science |
Consumer Chemistry
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Questions [and] Answers Campbell, J. A.
Five questions requiring the application of basic principles of chemistry.
Campbell, J. A. J. Chem. Educ. 1972, 49, 110.
Nutrition |
Vitamins |
Enrichment / Review Materials |
Applications of Chemistry
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