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!
Cultivating Chemical Curiosity
The September 2019 issue of the Journal of Chemical Education is now available online to subscribers. Topics featured in this issue include: exploring the chemistry of natural materials; research in chemical education; undergraduate research and project-based laboratories; innovative organic chemistry teaching; organic laboratory instruction; analytical chemistry investigations and instrumentation; nanochemistry; inorganic chemistry; teaching kinetics; exploring kinetic-molecular theory; from the archives: biodiesel.
Erica Jacobsen shares highlights from the September 2019 issue of the Journal of Chemical Education of special interest to our ChemEd X community.
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 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 use a colorimetric visualization test to screen grape juice for phenolic content. Students use the test to examine differences in phenolic content of juices prepared with different processing methods. Most of the materials are readily available at the supermarket.