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…

The model organism, "Caenorhabditis elegans," in addition to being well suited to genetics and cell biology teaching applications, can also be useful in the physiology laboratory. In this article, the author describes how students in a junior level college Comparative Physiology course have made use of "C. elegans" in semester-long,…