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Journal Articles: 29 results
Quantitative Measurement of Trans-Fats by Infrared Spectroscopy  Edward B. Walker, Don R. Davies, and Mike Campbell
FTIR-ATR spectroscopy provides an efficient analytical tool to measure the percentage of trans-fat in several commercially available lipids and the degree of alkene isomerization induced by bromination¬Ědebromination chemical reactions.
Walker, Edward B.; Davies, Don R.; Campbell, Mike. J. Chem. Educ. 2007, 84, 1162.
Alkenes |
Calibration |
Food Science |
Instrumental Methods |
IR Spectroscopy |
Lipids |
Quantitative Analysis |
Fatty Acids
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
Making Usable, Quality Opaque or Transparent Soap  Suzanne T. Mabrouk
First-year and organic chemistry students will learn the chemistry of soap by making some of the eleven described formulations, which produce usable, quality bars of soap. Opaque and transparent soaps are made in two and three hours, respectively. With an introduction to formulation chemistry, organic chemistry students can devise a formulation to synthesize their own opaque soap. Many of the formulations use commonly-available fats and oils, while some formulations incorporate specialty fats and oils for therapeutic purposes, for example, to relieve dry skin or itching.
Mabrouk, Suzanne T. J. Chem. Educ. 2005, 82, 1534.
Colloids |
Consumer Chemistry |
Lipids |
Nonmajor Courses |
Applications of Chemistry |
Esters
Lipid Extraction and Cholesterol Quantification: A Simple Protocol  M. Carmo Barreto
A fast and simple protocol for lipid extraction from egg yolk and walnut is presented. Students learn to extract total lipids from both sources and to assess the quantity of cholesterol in lipid extracts by the Liebermann¬ĚBuchard method, in a semi-quantitative way. This experiment is easily done in a two-hour lab period, except for the evaporation of lipid extracts to dryness, which proceeds overnight and is weighed by the students the following day
Barreto, M. Carmo. J. Chem. Educ. 2005, 82, 103.
Applications of Chemistry |
Bioanalytical Chemistry |
Consumer Chemistry |
Lipids |
Natural Products |
Quantitative Analysis
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
DeLorenzo's Four Interesting Mysteries Verified  Josefina Ma. Ferriols-Pavico
Results of experiments testing why women become intoxicated more easily than men, why alcohol consumption might enhance cigarettes' carcinogenic effects, why latex condoms with oil-based lubricants work better than latex condoms with water-based lubricants, and why red meat goes better with red wine and white meat with white wine?
Ferriols-Pavico, Josefina Ma. J. Chem. Educ. 2002, 79, 1217.
Lipids |
Learning Theories |
Alcohols |
Applications of Chemistry
Classroom Research: GC Studies of Linoleic and Linolenic Fatty Acids Found in French Fries  Janice P. Crowley, Kristen L. DeBoise, Megan R. Marshall, Hannah M. Shaffer, Sara Zafar, Kevin A. Jones, Nick R. Palko, Stephen M. Mitsch, Lindsay A. Sutton, Margaret Chang, Ilana Fromer, Jake Kraft, Jessica Meister, Amar Shah, Priscilla Tan, and James Whitchurch
Project in which students investigate the health effects of fatty acids and investigate the fatty acid content of French fries, as well as variables involved in the cooking of the fries.
Crowley, Janice P.; DeBoise, Kristen, L.; Marshall, Megan R.; Shaffer, Hannah M.; Zafar, Sara; Jones, Kevin A.; Palko, Nick R.; Mitsch, Stephen M.; Sutton, Lindsay A.; Chang, Margaret; Fromer, Ilana; Kraft, Jake; Meister, Jessica; Shah, Amar; Tan, Priscilla; Whitchurch, James. J. Chem. Educ. 2002, 79, 824.
Consumer Chemistry |
Synthesis |
Undergraduate Research |
Gas Chromatography |
Lipids |
Food Science |
Consumer Chemistry |
Applications of Chemistry |
Fatty Acids
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
Synthesis of Exotic Soaps in the Chemistry Laboratory  Otto Phanstiel IV, Eric Dueno, and Queenie Xianghong Wang
A variety of different triglyceride sources ranging from Vietnamese garlic oil to a local restaurant's grill sludge were saponified to generate a series of exotic soaps. Students did not quantify their results, but described their products in terms of color, texture and odor.
Phanstiel, Otto, IV; Dueno, Eric; Wang, Queenie Xianghong. J. Chem. Educ. 1998, 75, 612.
Qualitative Analysis |
Carboxylic Acids |
Lipids |
Consumer Chemistry |
Applications of Chemistry |
Fatty Acids
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
Phosphatidylcholine from "Healthful" Egg Yolk Varieties: An Organic Laboratory Experience  Linda C. Hodges
Using chromatography to isolate and analyze phosphatidylcholine from chickens raised on different diets.
Hodges, Linda C. J. Chem. Educ. 1995, 72, 1140.
Chromatography |
Separation Science |
Lipids
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
The chemistry of olive oil  Quigley, Michael N.
A collection of organic chemistry experiments based on olive oil are described here.
Quigley, Michael N. J. Chem. Educ. 1992, 69, 332.
Food Science |
Lipids |
Fatty Acids
Biological Membranes: Function and Assembly  Kohlwein, Sepp D.
In this review we intend to summarize some of the methodology involved in biological membrane research and some of the recent developments in our understanding of how biological membranes are assembled and how they function.
Kohlwein, Sepp D. J. Chem. Educ. 1992, 69, 3.
Lipids
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
Saturated and unsaturated fats: An organic chemistry demonstration  Broniec, Rick
Distinguishing between saturated and unsaturated fats using NaOH and potassium permanganate.
Broniec, Rick J. Chem. Educ. 1985, 62, 320.
Lipids |
Fatty Acids
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
The chemical composition of the cell  Holum, John R.
A broad outline of the chemical substances that occur in most cells.
Holum, John R. J. Chem. Educ. 1984, 61, 877.
Biological Cells |
Lipids |
Carbohydrates |
Proteins / Peptides
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
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
A permanganate test for unsaturated fats using phase transfer catalysis  Hill, John W.; Boyd, Thomas C.
Phase transfer catalysis eliminates problems associated with the Baeyer test.
Hill, John W.; Boyd, Thomas C. J. Chem. Educ. 1979, 56, 824.
Lipids |
Catalysis |
Fatty Acids
The chemistry of cleaning  J. Chem Educ. Staff
The theory of detergency, soaps, and synthetic surfactants.
J. Chem Educ. Staff J. Chem. Educ. 1979, 56, 610.
Consumer Chemistry |
Aqueous Solution Chemistry |
Acids / Bases |
Lipids |
Fatty Acids
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
Chemical toxicology. Part I. Organic compounds  Carter, D. E.; Fernando, Quintus
General principles of toxicology, and particular consideration of aliphatics, aromatic, and halogenated hydrocarbons; alcohols, aldehydes, esters, ethers, and ketones; sulfides, mercaptans, and carbon disulfide; nitrogen-containing compounds; and carcinogens.
Carter, D. E.; Fernando, Quintus J. Chem. Educ. 1979, 56, 284.
Toxicology |
Alcohols |
Aldehydes / Ketones |
Esters |
Ethers |
Aromatic Compounds |
Amines / Ammonium Compounds |
Lipids
Polyunsaturation in margarines: An undergraduate student experiment  Flynn, John J.
Gas chromatographic analysis of the methyl esters of the fatty acids is used to determine the degree of saturation in various commercial margarines.
Flynn, John J. J. Chem. Educ. 1977, 54, 322.
Lipids |
Food Science |
Consumer Chemistry |
Chromatography |
Gas Chromatography |
Fatty Acids
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
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
Questions [and] Answers  Campbell, J. A.
Six questions requiring an application of chemical principles.
Campbell, J. A. J. Chem. Educ. 1973, 50, 281.
Enrichment / Review Materials |
Lipids |
Gases |
Electrochemistry
Stomach upset caused by aspirin  Hobey, William D.; Davenport, Horace W.
The chemistry behind the slight damage that aspirin causes to the lining of the stomach.
Hobey, William D.; Davenport, Horace W. J. Chem. Educ. 1973, 50, 212.
Acids / Bases |
Solid State Chemistry |
Precipitation / Solubility |
Equilibrium |
Consumer Chemistry |
Drugs / Pharmaceuticals |
Lipids