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For the textbook, chapter, and section you specified we found
2 Videos
15 Molecular Structures
51 Journal Articles
38 Other Resources
Videos: 2 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
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-dehydroascorbate C6H6O6

3D Structure

Link to PubChem

Aldehydes / Ketones |
Alcohols |
Heterocycles |
Vitamins |
Esters

View all 15 results
Journal Articles: First 3 results.
Pedagogies:
"As Simple as Possible, but Not Simpler"—The Case of Dehydroascorbic Acid  Robert C. Kerber
Textbooks routinely assign dehydroascorbic acid a tricarbonyl structure that is highly improbable in aqueous solution and inconsistent with its colorless appearance. Studies of oxidized forms of ascorbic acid are summarized here, and a plea is entered for accurate descriptions of chemical structures in this and other cases, even at the cost of some simplicity.
Kerber, Robert C. J. Chem. Educ. 2008, 85, 1237.
Bioorganic Chemistry |
Free Radicals |
Natural Products |
NMR Spectroscopy |
Vitamins
Radical Quenching of 1,1-Diphenyl-2-picrylhydrazyl: A Spectrometric Determination of Antioxidant Behavior  John M. Berger, Roshniben J. Rana, Hira Javeed, Iqra Javeed, and Sandi L. Schulien
Describes a colorimetric assay using the persistent radical 1,1-diphenyl-2-picrylhydrazyl to measure the activity of common antioxidants. This exercise is particularly appropriate for a course geared for nutrition or food science majors.
Berger, John M.; Rana, Roshniben J.; Javeed, Hira; Javeed, Iqra; Schulien, Sandi L. J. Chem. Educ. 2008, 85, 408.
Food Science |
Free Radicals |
UV-Vis Spectroscopy |
Vitamins
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
View all 51 articles
Other Resources: First 3 results
Iron Supplements and Iron Overload  Ed Vitz
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Stoichiometry |
Nutrition
Varieties of Salt and Salt Additives  Ed Vitz
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Stoichiometry |
Nutrition
Equations Related to Food Additives  Ed Vitz
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Stoichiometry |
Nutrition
View all 38 results