biochemistry

A good deal of evidence indicates that wearing facial masks inhibits the spread of COVID-19.^1-4 The spread of the virus appears to occur via airborne transmission.

Co-Authored by Peyton Bellflower, Teighlor Livingston, Yalanda Gordon, Rachel Davis, Torien Beard, Matt Cowan, *Thomas Manning *Chemistry department, Valdosta State University, Valdosta, Georgia, 31698

Berries are red, berries are blue…I’ve got a berry surprise for you! DESCRIPTION: I observe a red to blue color change when I rinse my bowl after eating frozen blueberries. Sounds like an acid-base reaction, doesn’t it? 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-Yum

The June, 2018 issue of the Journal of Chemical Education contains an article tha

I came across an interesting Journal of Chemical Education¹ article that explains how it is possible to crosslink sodium alginate, leading to the formation of calcium alginate beads.

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?

In this post I’ll be sharing a bit about the chemistry of the Berry food color found in McCormick’s Color from Nature food coloring. I will also describe some experiments and demonstrations that can be done using this food color.