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For the textbook, chapter, and section you specified we found
337 Assessment Questions
220 Molecular Structures
29 Journal Articles
445 Other Resources
Assessment Questions: First 3 results
Solutions : GeneralSurfactants (20 Variations)
You can make homemade soap by combining a fat (tallow, lard, vegetable oil, etc.) with a source of alkali (lye). What is the purpose of the fat in soap?
Micelles
Thermochemistry : BombCalorimeter (4 Variations)
Stearic acid (CH3(CH2)16CO2H) is a fatty acid, the part of fat that stores most of the energy. 1.00 g of stearic acid was burned in a bomb calorimeter. The bomb had a heat capacity of 652 J/oC and a 500. g water reservoir. If the temperature rose from 25.0 to 39.3 oC, how much heat was released when the stearic acid was burned?
Calorimetry / Thermochemistry |
Chemometrics
Acids_and_Bases : ConjugateAcidBase (20 Variations)
Identify the acid and base that are reactants and the conjugate acid and conjugate base that are products in the following equation:
HI(aq) + H2O(l)  H3O+(aq) + I-(aq)

Acids / Bases |
Reactions |
Aqueous Solution Chemistry
View all 337 results
Molecular Structures: First 3 results
Acetic Acid CH3COOH

3D Structure

Link to PubChem

Acids / Bases |
Carboxylic Acids

Aluminum Chloride AlCl3

3D Structure

Link to PubChem

VSEPR Theory |
Lewis Acids / Bases

Aluminum Fluoride AlF3

3D Structure

Link to PubChem

VSEPR Theory |
Molecular Properties / Structure

View all 220 results
Journal Articles: First 3 results.
Pedagogies:
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debromination 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
View all 29 articles
Other Resources: First 3 results
Density of fat and muscle  Ed Vitz
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Nomenclature / Units / Symbols |
Biological Cells
Fat vs. Sugar Metabolism  Ed Vitz
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Calorimetry / Thermochemistry |
Metabolism |
Lipids |
Carbohydrates
Chocolate; Theobromine and Caffeine  William F. Coleman
The featured molecules this month come from "Chocolate: A Marvelous Natural Product of Chemistry" by Ginger Tannenbaum. As discussed in the article, chocolate is a natural food and is a mixture of many chemical compounds; approximately 400 compounds have been identified in chocolate following fermentation and processing. During processing, a liquid called "chocolate liquor" is formed that is composed of about 55% fat, 17% carbohydrate, 11% protein, and most of the remainder is tannins and ash. Depending on its source, it may also contain theobromine, an alkaloid related to caffeine, in quantities ranging from 0.8% to 1.7%. Caffeine is found in lesser quantities. Theobromine and caffeine are both methyl-xanthines. Theobromine is a smooth muscle stimulant, while caffeine is predominately a central nervous system stimulant. When solidified, the liquor forms bitter (unsweetened) cooking or baking chocolate.
Molecular Modeling |
Molecular Properties / Structure
View all 445 results