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!
Chemistry Education: A Bridge to the Future
The August 2019 issue of the Journal of Chemical Education is now available online to subscribers. Topics featured in this issue include: authentic chemistry laboratories; student motivation, sustained interest, and student success; student understanding of fundamental concepts; aids to assessment; computer-based learning; active learning activities; engaging polymer chemistry activities; experimenting with flavor and food; organic chemistry laboratories; spectroscopy laboratories; acid-base chemistry; from the archives: polymer properties.
A new event called "The Mole"was unveiled at BCCE 2018. I told the story of how one of my students discovered how to make marshmallows spark in the microwave oven.
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...
I think this experiment provides a fantastic vehicle to involve students of all ages in small, hands-on and exploratory research projects. Like many others, my students and I have investigated various aspects of this interesting fountain.
The chemistry of the Sunflower dye found in McCormick’s Color from Nature food dyes is explored in this post. This is the last in a three-part series in which several experiments and demonstrations that can be done with Color from Nature food dyes are described.
The American Chemical Society will celebrate Earth Day on April 22, 2017. This year's theme is Chemistry Feeds Our World. I have gathered some resources related to food and cooking from ChemEd X in honor of the theme. I have also included links to other resources.
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.
Food chemistry is an interesting and fun class for students. Read the article for some suggestions about resources along with an outline of a unit developed around water in cooking.