Publication Date
In 2025 | 0 |
Since 2024 | 0 |
Since 2021 (last 5 years) | 1 |
Since 2016 (last 10 years) | 3 |
Since 2006 (last 20 years) | 5 |
Descriptor
Food | 5 |
Molecular Structure | 5 |
Spectroscopy | 5 |
Hands on Science | 4 |
Science Instruction | 4 |
Chemistry | 3 |
College Science | 3 |
Laboratory Experiments | 3 |
Science Laboratories | 3 |
Organic Chemistry | 2 |
Scientific Concepts | 2 |
More ▼ |
Author
Publication Type
Journal Articles | 5 |
Reports - Descriptive | 5 |
Education Level
Higher Education | 3 |
Postsecondary Education | 3 |
High Schools | 2 |
Audience
Laws, Policies, & Programs
Assessments and Surveys
What Works Clearinghouse Rating
Novaki, Luzia P.; Chinelatto, Ana M.; Silva, Vania A. B. B.; El Seoud, Omar A. – Journal of Chemical Education, 2021
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…
Descriptors: Chemistry, Stimulants, Scientific Concepts, Laboratory Experiments
Navarro, Yolanda; Soengas, Raquel; Iglesias, María José; Ortiz, Fernando López – Journal of Chemical Education, 2020
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,…
Descriptors: Science Instruction, Organic Chemistry, Hands on Science, Graduate Study
Galloway, Kelli R.; Bretz, Stacey Lowery; Novak, Michael – Journal of Chemical Education, 2015
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…
Descriptors: Science Instruction, Spectroscopy, Organic Chemistry, Science Laboratories
Soares, Cristina; Correia, Manuela; Delerue-Matos, Cristina; Barroso, M. Fátima – Journal of Chemical Education, 2017
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…
Descriptors: Food, Chemistry, Science Instruction, High School Students
Sarkar, Sayantani; Chatterjee, Subhasish; Medina, Nancy; Stark, Ruth E. – Journal of Chemical Education, 2013
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…
Descriptors: Science Instruction, College Science, Secondary School Science, High Schools