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? Well, read on to learn about the blueberry surprise!
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 obtained some of these wings and enjoyed experimenting with them. You will too!
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.
In this Activity, students collect fingerprints and use three different methods to develop them: fingerprint powder, ninhydrin solution, and silver nitrate solution. The Activity could be related to the solubility of polar and nonpolar molecules, precipitation reactions, and oxidation-reduction reactions.
In this Activity, students extract DNA from liver and onion cells, and precipitate the DNA. The Activity fits well with a discussion of nucleic acids, hydrogen bonding, genetic coding, and heredity. DNA extraction can also be used in conjunction with a discussion of polymers and their properties.