This article describes a simple way to introduce nanomaterials using the presence of carbon nanodots (CNDs) in widely available food. Budweiser® beer and Coca-Cola®, commercial foods that are commonly accessible, were utilized to demonstrate the optical property of nanoparticles. Specifically, green and violet laser pointers were employed for the…

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,…

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 article describes an interrupted case study that intersperses information about diffusion and osmosis with content review and knowledge application questions, as well as a simple experiment that can be conducted without the use of a laboratory. The case study was developed for use in an introductory undergraduate biology course. The case…

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…

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)