Clover Color Chemistry
Tom Kuntzleman | Sat, 07/03/2021 - 16:07
Summertime means doing chemistry experiments with flowers found growing in the yard...
Biochemistry
Hot Topic for Early Spring: Thermogenesis of Eastern Skunk Cabbage
Dean Campbell | Sat, 03/06/2021 - 22:07
The blossoms of eastern skunk cabbage produce heat for a couple of weeks in early spring. This heat, which can be detected using an infrared camera, results from oxidation of carbohydrates. The mechanisms behind this process can be used to introduce energy transduction during classroom discussions of thermochemistry.
Why Take Chemistry for Mortuary Science? Part 1
Kathleen Carrigan | Mon, 02/22/2021 - 22:35
Community colleges offer associates degrees in mortuary science and Chemistry for Funeral Service or similar type courses are typically part of the associates degree curriculum. This post is written primarily for faculty who may advise students in this career path. This post (Part 1) will discuss a few reasons why taking chemistry is important for students pursuing a career in mortuary science.
Demonstrating the Effectiveness of Mask-wearing with Liquid Nitrogen
Tom Kuntzleman | Sun, 06/28/2020 - 09:06
Liquid nitrogen is used to visualize the aerosol particles emitted while speaking, coughing, breathing, and sneezing. The ability of various masks to block these droplets was also tested.
Berries are red, berries are blue…I’ve got a berry surprise for you!
Tom Kuntzleman | Sun, 01/26/2020 - 14:03
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 Blue Butterfly Effect
Tom Kuntzleman | Mon, 01/28/2019 - 18:59
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!
The Chemistry of Weight Loss
Tom Kuntzleman | Tue, 04/24/2018 - 18:48
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?
Reduction of Permanganate Ion by Acids in Rhubarb, Apples, and Candy
Tom Kuntzleman | Mon, 06/05/2017 - 17:00
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...
Investigations of Chemicals in Natural Food Coloring. Part 2: Berry
Tom Kuntzleman | Mon, 02/27/2017 - 13:42
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.
Chemical Investigations of McCormick's Color From Nature Food Colors. Part 1: Sky Blue
Tom Kuntzleman | Tue, 01/31/2017 - 09:15
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.