30.4. How Does the Body Process Dietary Fats?, 794
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Exploding Soap Bubbles: Hydrogen + Oxygen A series of three videos shows that as the ratio of oxygen to hydrogen in soap bubbles increases, the explosions that occur when the bubbles are ignited get louder. (The fact that with an excess of oxygen the explosions would become softer again is not shown.) Each video is repeated with no voice-over so that only the sounds of the explosions are heard. Five still images are provided to show the stoichiometry on the molecular scale. The videos are intended to be shown in order beginning with Hydrogen Alone and ending with hydrogen plus more oxygen.
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?
Quantitative Measurement of Trans-Fats by Infrared SpectroscopyEdward 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 brominationdebromination 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 SoapSuzanne 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.
Density of fat and muscleEd Vitz A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Nomenclature / Units / Symbols |
Biological Cells
Fat vs. Sugar MetabolismEd Vitz A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Calorimetry / Thermochemistry |
Metabolism |
Lipids |
Carbohydrates
Chocolate; Theobromine and CaffeineWilliam 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.
Go for the oxidation of 2 mole of silver in the following balanced reaction. 
Ca(s) + 2AgI(s) 
