TIGER

Click on the title of a resource to view it. To save screen space, only the first 3 resources are shown. You can display more resources by scrolling down and clicking on “View all xx results”.

For the textbook, chapter, and section you specified we found
5 Videos
4 Assessment Questions
132 Molecular Structures
8 Journal Articles
40 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
Sucrose Dehydration gives Sulfur Dioxide  
Sulfuric acid dehydrates sucrose forming carbon.
Carbohydrates |
Oxidation / Reduction |
Reactions
View all 5 results
Assessment Questions: First 3 results
Biochemistry : NotCarb (16 Variations)
Which of the following is NOT a function of carbohydrates in the cell?
Carbohydrates
Biochemistry : Anomer (20 Variations)
Classify each of the following monosaccharides as the or anomer.
Carbohydrates
Biochemistry : Disaccharide (20 Variations)
Classify each of the following disaccharides as having an or glycosidic bond.
Carbohydrates
View all 4 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 132 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
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
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
View all 8 articles
Other Resources: First 3 results
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
The World's Food Supply  
Volume 05, issue 10 of a series of leaflets covering subjects of interest to students of elementary chemistry distributed in 1929 - 1932.
Proteins / Peptides |
Carbohydrates |
Lipids |
Nutrition
The World's Food Supply  
Volume 03, issue 09 of a series of leaflets covering subjects of interest to students of elementary chemistry distributed in 1929 - 1932.
Plant Chemistry |
Photosynthesis |
Proteins / Peptides |
Carbohydrates |
Lipids |
Nutrition
View all 40 results