Dilute guarana´ ("Paullinia cupana") powder aqueous extract is a soft drink that contains three structurally related methylxanthines (MXs), caffeine (CF), theobromine (TB), and theophylline (TP); CF is present in a large excess. Literature data show that values of [lambda][subscript max] and [epsilon][subscript max] of these three MXs…

NMR spectroscopy is traditionally taught to students during Organic Chemistry as a tool used for the determination of structures after synthesis. However, modern NMR spectroscopy has many important applications beyond structure elucidation, including molecular profiling of complex mixtures as biofluids and food samples. In this experiment,…

This article presents and discusses the results of an educational innovation that seeks to introduce the world of molecular gastronomy in chemistry lessons as a means to review stoichiometry and offer an alternative way to learn. In the literature to date, there is no evidence of haute cuisine having been employed to contextualize stoichiometry…

A variety of fruits and vegetables, including raspberries, blueberries, Concord grapes, blackberries, strawberries, peaches, eggplant, red cabbage, and red onions, contain flavonoid compounds known as anthocyanins that are responsible for the blue-red color and the astringent taste associated with such foods. In addition, anthocyanins exhibit a…

This paper reports a laboratorial internship included in the Portuguese Science and Technology promotion program "Internships for Young People in Laboratories (Ciência Viva no Laboratório)", which provided high school students an opportunity to approach the reality of scientific and technological research in a higher education…

An eight-session interdisciplinary laboratory curriculum has been designed using a suite of analytical chemistry techniques to study biomaterials derived from an inexpensive source such as the tomato fruit. A logical progression of research-inspired laboratory modules serves to "tour" the macroscopic characteristics of the fruit and the…

In this Activity, students perform several solubility tests using common food items such as chocolate, chewing gum, water, sugar, and oil. From their observations during the Activity, students will initially classify the substances tested as soluble or insoluble. They will then use their understanding of the chemistry of solubility to classify the…

We have developed an undergraduate laboratory activity to introduce students to microfluidics. In the activity, each student constructs their own microfluidic device using simple photolithographic techniques and then uses the device to separate a food dye mixture by electrophoresis. Dyes are used so that students are able to visually observe the…

This Classroom Activity Connections paper describes an extension to the "JCE" Classroom Activity #68 "Turning on the Light". A number of additional common items that display fluorescence under UV light are described, including fruits, vegetables, and seashells. Two classroom extensions on fluorescence are also described. From these activities,…

Several pedagogical objects can be used to discuss chirality. Here, we use the cut of an apple to show that the association of identical chiral moieties can form a non-chiral object. Octahedral chirality is used to find situations equivalent to the cut of the apple. (Contains 5 figures.)

Maple syrup is one of several high-sugar liquids that humans consume. However, maple syrup is more than just a concentrated sugar solution. Here, we review the chemical composition of maple syrup. (Contains 4 tables and 1 figure.)

Honey is a supersaturated sugar solution, created by bees, and used by human beings as a sweetener. However, honey is more than just a supersaturated sugar solution; it also contains acids, minerals, vitamins, and amino acids in varying quantities. In this article, we will briefly explore the chemical composition of honey. (Contains 2 figures and…

An explanation of various principles of chemistry in a paper by Fanny Ennever by the use of candy is described. The paper explains components of sucrose and the invert sugar that results from the hydrolysis of sucrose and will help students in determining whether the products are indeed hydrates of carbon.

Discusses reactions of free radicals that determine the chemistry of many fresh, processed, and stored foods. Focuses on reactions involving ascorbic acid, myoglobin, and palmitate radicals as representative radicals derived from a vitamin, metallo-protein, and saturated lipid. Basic concepts related to free radical structure, formation, and…

Discusses (1) characteristics, interrelationships, and distribution of food constituents (including water) in unfrozen food systems; (2) the freezing process; and (3) chemical changes in food during frozen storage. Protein alterations and lipid oxidation are emphasized. (JN)