| Other Resources: 40 results |
Measuring the Composition of a Solution Ed Vitz, John W. Moore
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Solutions / Solvents
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Ideal Solutions: Raoult's Law Ed Vitz, John W. Moore
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Solutions / Solvents
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Solution Concentrations Lecture Demonstrations Ed Vitz
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Solutions / Solvents
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Dilution of Ingested Glucose Ed Vitz
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Solutions / Solvents
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Solution Concentrations Ed Vitz, John W. Moore
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Solutions / Solvents
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Diluting and Mixing Solutions Ed Vitz, John W. Moore
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Solutions / Solvents
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ChemPaths 104 F Mar 25 John W. Moore
Today in Chem 104:
* Lecture: Thermochemistry
* Reading:
Kotz: Review Ch. 5, Sec. 1-8
Moore: Review Ch. 6, Sec. 1-10
* Homework #8 due by 11:55 PM F Apr 1
* Quiz in second discussion section next week
Calorimetry / Thermochemistry
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Measuring the Enthalpy Change Ed Vitz, John W. Moore
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Calorimetry / Thermochemistry
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Bond Enthalpies Ed Vitz, John W. Moore
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Calorimetry / Thermochemistry
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Thermochemical Equations Ed Vitz, John W. Moore
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Calorimetry / Thermochemistry
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Is E85 at $2.39 Better than Regular Gas at $2.79 Ed Vitz
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Calorimetry / Thermochemistry
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Thermochemistry Ed Vitz, John W. Moore
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Calorimetry / Thermochemistry
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Saturated and Supersaturated Solutions Ed Vitz, John W. Moore
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Solutions / Solvents |
Precipitation / Solubility
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Colligative Properties of Solutions Ed Vitz, John W. Moore
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Solutions / Solvents |
Physical Properties
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Sugar Solution Density; Canning, Maple Syrup, and Pousse Cafes Ed Vitz
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Physical Properties |
Solutions / Solvents
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Low Glycemic Index Foods and Blood Glucose Concentration Ed Vitz
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Solutions / Solvents |
Nutrition
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Solution Concentrations and Cells Ed Vitz
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Solutions / Solvents |
Biological Cells
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Diluting and Mixing I.V. Solutions Ed Vitz
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Solutions / Solvents |
Medicinal Chemistry
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Original Writings of Joseph Black on the Melting of Ice (ca. 1760) Ed Vitz
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Thermodynamics |
Calorimetry / Thermochemistry
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Enthalpy of Fusion and Enthalpy of Vaporization Lecture Demonstrations Ed Vitz
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Thermodynamics |
Calorimetry / Thermochemistry
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Measuring the Enthalpy Change Lecture Demonstrations Ed Vitz
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Thermodynamics |
Calorimetry / Thermochemistry
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Internal Energy Ed Vitz, John W. Moore
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Calorimetry / Thermochemistry |
Thermodynamics
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Bond Enthalpies and Exothermic or Endothermic Reactions Ed Vitz, John W. Moore
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Calorimetry / Thermochemistry |
Reactions
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Thermochemical Equations in Geology-Serpentinization-The Heat Engine at Lost City Ed Vitz
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Calorimetry / Thermochemistry |
Geochemistry
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Energy from Fats and Sugars Ed Vitz
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Calorimetry / Thermochemistry |
Bioenergetics |
Metabolism
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Weight of Food and Energy Production Ed Vitz
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Calorimetry / Thermochemistry |
Bioenergetics |
Metabolism
|
Hess’ Law in Geology-Thermochemistry of Iron and its Ores Ed Vitz
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Calorimetry / Thermochemistry |
Geochemistry
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Dilution in Mixing Zones Jnelson1
A section of ChemPrime, the Chemical Educations Digital Library's free General Chemistry textbook.
Solutions / Solvents |
Water / Water Chemistry
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Dissolving American Chemical Society
ACS Science for Kids activities exploring the process of dissolving chemicals in solution.
Water / Water Chemistry |
Solutions / Solvents
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Calorimeter, Coffee Cup (ChemPages Lab) John W. Moore, Jerrold J. Jacobsen, Joe L. March
Calorimeter, Coffee Cup: this is a resource in the collection "ChemPages Laboratory Resources". A coffee cup calorimeter is a useful, simple device that can be used to measure the temperature change that accompanies a reaction. A Styrofoam cup is used because it is a good insulator. The cup will absorb (or supply) negligible amounts of heat during most General Chemistry experiments. Thus, any change in temperature is assumed to be due only to the reaction, and the heat transferred in the reaction may be calculated. The ChemPages Laboratory Resources are a set of web pages that include text, images, video, and self check questions. The topics included are those that are commonly encountered in the first-year chemistry laboratory. They have been put together for use as both a pre-laboratory preparation tool and an in-laboratory reference source.
Laboratory Equipment / Apparatus |
Calorimetry / Thermochemistry
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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
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Soap and Detergent American Chemical Society
ACS Science for Kids activities explore the properties of soap in aqueous solutions.
Lipids |
Polymerization |
Water / Water Chemistry |
Solutions / Solvents
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Molecular Model of Zincon William F. Coleman
The Featured Molecules this month are the tautomeric forms of the colorimetric reagent zincon, used in the paper by Maria Mar Areco, Maria dos Santos Afonso, and Erika Valdman on the bioabsorption of zinc, and by extension other metal ions, by seaweed. The structures presented have been calculated at the DFT/6-31G(d) level using the B3LYP functional. These structures represent energy minima, but not necessarily global minima. The structures could be used as an introduction to the concept of tautomerism, with students being asked to develop a definition of the term based on their observations of the difference(s) in linkage in the two forms. An intramolecular hydrogen bond is found in each structure, and introductory chemistry students could be encouraged to look for these structural features in molecules that are more complex than those typically encountered to introduce hydrogen bonding. More advanced students could use computational techniques to explore the energy differences between the two forms, and compare those differences to the ones observed between more traditional keto/enol examples.
Calorimetry / Thermochemistry |
Water / Water Chemistry |
Biological Cells
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Principal Species and pH Robert M. Hanson
Calculates concentrations of principal species in solutions using JavaScript. You can specify whether "1st-year" methods or mass-charge balance methods are used in the calculations. Solutions can be chosen from the included set or you can design your own.
Acids / Bases |
Titration / Volumetric Analysis |
pH |
Solutions / Solvents
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Computer Simulations of Salt Solubility Victor M. S. Gil, João C. M. Paiva
Computer Simulations of Salt Solubility provides an animated, visual interpretation of the different solubilities of related salts based on simple entropy changes associated with dissolution: configurational disorder and thermal disorder. This animation can also help improve students conceptual understanding of chemical equilibrium before any quantitative interpretation of equilibrium constants is attempted.
Computational Chemistry |
Solutions / Solvents |
Thermodynamics |
Equilibrium |
Precipitation / Solubility
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Molecular Models of Compounds in Maple Syrup William F. Coleman
This month's issue of J. Chem. Educ. includes articles by David Ball dealing with the chemical composition of honey (1) and maple syrup (2). The JCE Featured Molecules for this month are drawn from those papers. In prior months we have included sucrose, glucose, and fructose (3), and all of the naturally occurring amino acids (4) in the molecule collection. This month we add the molecules identified in Table 4 of ref 2 as probable contributors to the taste of maple syrup. This group of molecules could serve easily as a starting point for a variety of student activities in the area of taste. Students in non-majors courses could be asked to identify structural similarities and differences among the various molecules and could be introduced to functional groups. Students could look for other foods in which some of these molecules are found, and could begin to develop a list of molecules contributing to flavor. In the penultimate paragraph of the maple syrup paper there is a list of substances used as flavoring agents in artificial (maple) syrup. What molecules are in fenugreek and lovage that might be important in flavoring? What are the structures of the other molecules in that paragraph and what, if any, structural features do they have in common with the featured molecules? Students in organic or biochemistry courses could begin to explore the chemistry of taste in more detail. Good starting points for this work are The Chemistry of Taste: Mechanisms, Behaviors, and Mimics by Peter Given and Dulce Paredes (5) and the Chemical and Engineering News Web site (6), which includes a number of articles on this subject.
Descriptive Chemistry |
Solutions / Solvents |
Food Science |
Plant Chemistry
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Chemical & Physical Change American Chemical Society
Everything you see and touch has the ability to change. Sometimes substances change to form new substances. This is called a chemical change. Other times substances change but keep the same identity. This is called a physical change. Try these activities to learn more about chemical and physical change.
Acids / Bases |
Reactions |
Water / Water Chemistry |
Solutions / Solvents |
Consumer Chemistry
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Art-ACS Science for Kids American Chemical Society
ACS Science for Kids activities exploring the chemistry involved in art.
Dyes / Pigments |
Applications of Chemistry |
Solutions / Solvents |
Physical Properties
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General Chemistry Multimedia Problems David M. Whisnant
General Chemistry Multimedia Problems ask students questions about experiments they see presented using videos and images. The questions asked apply concepts from different parts of an introductory course, encouraging students to decompartmentalize the material.
Acids / Bases |
Atomic Spectroscopy |
Calorimetry / Thermochemistry |
Isotopes |
Magnetic Properties |
Phases / Phase Transitions / Diagrams |
Surface Science |
Thermodynamics |
Equilibrium |
Oxidation / Reduction
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Characteristics of Materials American Chemical Society
What makes diapers absorbent? Is peanut butter stickier than syrup or jelly? Strong, stretchy, sticky, or sweet—everything around us has special properties which make them unique. See if you can identify and compare the characteristics of materials.
Industrial Chemistry |
Physical Properties |
Reactions |
Consumer Chemistry |
Gases |
Carbohydrates |
Proteins / Peptides |
Crystals / Crystallography |
Water / Water Chemistry |
Plant Chemistry |
Dyes / Pigments |
Lipids |
Molecular Properties / Structure |
Applications of Chemistry |
Nutrition |
Acids / Bases |
Chromatography |
Magnetic Properties |
Metals |
Polymerization |
Solutions / Solvents |
Descriptive Chemistry |
Food Science
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