You may have observed a red to blue color change when you rinse your bowl after eating frozen blueberries. Sounds like an acid-base reaction, doesn’t it? Well, read on to learn about the blueberry surprise!
Hello, and welcome back to my second blog about chemistry education in the tri-border region of California, Arizona, and Mexico. In my last article I described the area and students who attend the two institutions in Yuma, AZ- Arizona Western College (AWC) and Northern Arizona University-Yuma (NAU). In this second post I will talk briefly about my experiences teaching an upper-division biochemistry course. I presume that what I observe in my classes is not much different than what you observe in your classes.
The June, 2018 issue of the Journal of Chemical Education contains an article that describes a simple, yet fascinating experiment that you and your students are going to love! It involves the use of butterfly wings from the genus Morpho.
I came across an interesting Journal of Chemical Education article that explains how it is possible to crosslink sodium alginate, leading to the formation of calcium alginate beads. Calcium alginate beads are hydrogels and one of their uses is to immobilize enzymes in their structure. I thought it would be cool to immobilize some lactase enzyme onto calcium alginate beads and investigate its ability to hydrolyze lactose.
The September 2018 issue of the Journal of Chemical Education is now available online to subscribers. Topics featured in this issue include: reticular chemistry; laboratory research experience for students; historical perspective; chemistry and the environment; laboratories using color to understand chemistry; electrochemistry laboratories; DIY instrumentation; organic semiconductors; orbitals; computer-based learning and computational chemistry; from the archives: paper chromatography.
If you want to lose weight, you have to burn calories. Anyone who has gone on a diet knows this. But when someone loses weight, have you ever wondered where the lost mass goes?
If rhubarb stem is placed in a solution of permanganate, the purple permanganate ion is reduced to the colorless Mn2+ ion. It is thought that the oxalic acid present in rhubarb causes this reduction. The investigations presented in this post provide evidence that this may not be the whole story...
The chemistry of the Berry dye found in McCormick's Color From Nature food colors is explored. This is part two of a three-part series in which the chemistry of McCormick's Color From Nature food colors is presented.
The chemistry of the Sky Blue dye found in McCormick's Color From Nature food colors is explored. This is part one of a three-part series in which the chemistry of McCormick's Color From Nature food colors is presented.
Red dye #40 found in strawberry Kool-Aid and various cloth fibers can be used in a very simple experiment that can teach students about intermolecular forces. A video is included that describes the experiment and analysis of results.
