Publication Date
| In 2025 | 0 |
| Since 2024 | 0 |
| Since 2021 (last 5 years) | 0 |
| Since 2016 (last 10 years) | 0 |
| Since 2006 (last 20 years) | 1 |
Descriptor
| Chemistry | 1 |
| Classification | 1 |
| College Science | 1 |
| Color | 1 |
| Food | 1 |
| Hands on Science | 1 |
| Lasers | 1 |
| Light | 1 |
| Qualitative Research | 1 |
| Science Experiments | 1 |
| Science Instruction | 1 |
| More ▼ | |
Author
| Blatchly, Richard A. | 1 |
| Delen, Zeynep | 1 |
| O'Hara, Patricia B. | 1 |
Publication Type
| Journal Articles | 1 |
| Reports - Descriptive | 1 |
Education Level
| High Schools | 1 |
| Higher Education | 1 |
| Postsecondary Education | 1 |
| Secondary Education | 1 |
Audience
Location
Laws, Policies, & Programs
Assessments and Surveys
What Works Clearinghouse Rating
Peer reviewed
Direct linkBlatchly, Richard A.; Delen, Zeynep; O'Hara, Patricia B. – Journal of Chemical Education, 2014
In the last decade, our understanding of the chemistry of olive oil has dramatically improved. Here, the essential chemistry of olive oil and its important minor constituents is described and related to the typical sensory categories used to rate and experience oils: color, aroma, bitterness, and pungency. We also describe experiments to explore…
Descriptors: Chemistry, Science Experiments, Food, Sensory Experience
