Concept/Skills Development

9. Member of a group of organic compounds essential in the diet in small amounts.

10. Additive that makes white sugar into brown sugar.

Answers: 1. CARBOHYDRATE 2. PROTEIN 3. FATS 4. HEME 5. ASPARTAME 6. CALCIUM 7. CHOLESTEROL 8. TRIGLYCERIDE 9. VITAMIN 10. MOLASSES

3. See cartoons at end of module. Films for the Humanities and Sciences http://ffh.films.com/ 200 American Metro Blvd. Suite 124 Hamilton, NJ 08619 P 800.257.5126 F 609.671.0266 The following media come as videos, or DVDs or videoclips. Prices on average range from $50-150 per title: What’s to Eat? An All-Consuming Study The World of Chemistry Videos No. 23: “Proteins: Structure and Function” Annenberg CPB (www.learner.org) JCE Chemistry Comes Alive!, Vol. 5 (Special Issue 29), a CD-ROM for Organic and Biochemistry. Contains several hundred movies dealing with organic chemistry and biochemistry for Windows and Macintosh computers. Chapter Titles “Nature of Proteins,” “Protein Reactions,” and “Carbohydrates” pertain to food chemistry. JCE website: www.jce.divched.org Kemtec Science Kits (http://www.kemtecscience.com/) Dietary Chemical Assessment (8-304) Food and You (2-300) Flinn Scientific, Batavia, IL (www.flinnsci.com) carries the following kits: Properties of Lipids (Ap1773) Physical Properties of Proteins (AP1768) Chemicals of Life (FB1435) Food Analysis – Testing Some Common Foods (AP8635) Introduction to Carbohydrates (AP1766) Identifying Proteins and Amino Acids (AP1769)

KITS

MEDIA

Food and Chemistry (FOOD) 33

References

The Nutrasweet Company Consumer Affairs Division http://www.nutrasweet.com/consumers/index.asp The site contains lots of information on Splenda including recipes, dangers and side effects. http://www.splendainfo.com/ Nutritional Analysis U.S. Department of Agriculture http://www.usda.gov/wps/portal/!ut/p/_s.7_0_A/7_0_1OB?navtype=SU&navid=FOOD_NUTRITION This site spotlights obesity prevention, food nutrient profiles, meat and poultry hotline, food preservation, food pyramid, and much more. Important nutritional information about McDonald’s® Menu. http://www.mcdonalds.com/usa/eat/nutrition_info.html The National Dairy Council website contains information on educational materials for nutrition. http://www.nationaldairycouncil.org/nationaldairycouncil/nutrition References updated by James O. Schreck and Mary Virginia Orna Activities JCE Classroom Activity (2000). “Flat as a Pancake? Exploring Rising in Baked Goods.” Journal of Chemical Education 77, 1264A-B. An activity investigating the action of baking powder, and how it makes baked goods rise. JCE Classroom Activity (2000) “Cabbage Patch Chemistry,” Journal of Chemical Education, 77, 1432A. Discusses how vegetables can be preserved to remain edible for long periods of time while being kept at room temperature, including a procedure for making sauerkraut. JCE Classroom Activity. (2003). “Apple Fool! An Introduction to Artificial Flavors.” Journal of Chemical Education, 80, 408A- B. JCE Classroom Activity (2004) “Calories—Who’s Counting?” Journal of Chemical Education, 81, 1440A.

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An activity in which students determine how many calories are released per gram when marshmallows and cashews burn, comparing the amount of energy available from protein and from fat. JCE Classroom Activity. (2004). “A Magnetic Meal.” Journal of Chemical Education, 81, 1584A- B. JCE Classroom Activity. (2006). “Popcorn – What’s in the Bag?.” Journal of Chemical Education, 83, 416A- B. JCE Classroom Activity. (2007). “Testing for Iodide in Table Salt.” Journal of Chemical Education, 84, 1616A- B. References Aledo, J. & Esteban del Valle, A. (2002) “Glycolysis in Wonderland: The Importance of Energy Dissipation in Metabolic Pathways,” Journal of Chemical Education, 79, 1336. An article describing how energy is dissipated throughout our body. Amey, J.R. et al. (2008) “Meet the Molecules in Chocolate: Informal Opportunities for Building Thematic Molecular Models with Children,” Journal of Chemical Education, 85, 1361-1364. Banks, Peter. (2000) “Fats-Fitting Them Into a Healthy Diet,” ChemMatters, 18, No. 3, 6-8. Some of our favorite foods are off the charts on fat content. Find out that not all fats are the same. Chemists have even invented some new ones.

Barham, P. (2001) The Science of Cooking. Springer-Verlag: New York , 2001.

Baxter, Roberta. (1999).”Chocolate-How Sweet Is It!” ChemMatters, 17 No. 4, 4-5. A relation of chocolate to chemistry and other facts. Becker, Robert. (2000) “Why do Eggs Take Longer to Cook in the Mountains?” ChemMatters, 18, No. 1, 16. The reason why food cooks slower at high altitudes. Bravo-Diaz, C. & Gonzalez-Romero, E. (1997) “Showing Food Foams Properties with Common Dairy Foods,” Journal of Chemical Education, 74, 1133. A look at how eggs can form foams as the egg whites are beaten and air bubbles are incorporated into it.

Food and Chemistry (FOOD) 41b

Bylkas, S. & Andersson, L. (1997) “Microburger Biochemistry: Extraction and Spectral Characterization of Myoglyobin from Hamburger,” Journal of Chemical Education, 74, 426. Extracting myoglyobin from hamburger and using spectral characterization to figure out how fresh the meat is. Cardulla, Frank. (1999) “Spoiled Produce-The Long and the Short of It,” ChemMatters, 17, No. 2, 7-8. Ethylene gas is the hormone in plants that triggers the ripening process.

Clauss, A. (2009) “Science of Food and Cooking,” Journal of Chemical Education, 86, 315.

Cotterill, A., John, D., & Teh, Y. (2000) “Consumer Views on Chemical Additives: Are They Natural or Synthetic? A Non-Laboratory-Based Project,” Journal of Chemical Education, 77, 1307. Discusses how consumers view the chemicals found in the food and whether or not they recognize the chemicals found in food. Coultrate, T.P. (2002) Food: The Chemistry of Its Components, 4th Ed. Royal Society of Chemistry: Cambridge, UK. Diederen, J. Gruppen, H. Hartog, R. Moerland, G. and Voragen, A. G. J. (2003) “Design of Activating Digital Learning Material for Food Chemistry Education,” CHEMISTRY EDUCATION: RESEARCH AND PRACTICE 4, No. 3, pp. 353-371. http://www.uoi.gr/cerp/2003_October/09.html A complete set of digital exercises for introductory Food Chemistry has been developed. Diederen, J. Gruppen, H. Hartog, R. and Voragen, A. G. J. (2005) “Evaluation of computer-based learning material for food chemistry education,” Chemistry Education Research and Practice 6 (2), 64-82. http://www.rsc.org/images/2005_2a_tcm18-27651.pdf Digital exercises were designed and developed for food chemistry education. Doyle, E. (1997) “Olestra? The Jury’s Still Out,” Journal of Chemical Education, 74, 370. A look at olestra, a substitute for fat in some foods, how they work, and whether or not they are dangerous. Doyle, E. (1997) “Trans Fatty Acids,” Journal of Chemical Education, 74, 1030. A look at the structure and properties of trans fatty acids, and how they react in the body. Epp, D., Sarquis, M. (2001) Chemistry of Ice Cream. Terrific Science Press, Miami University: Middletown, OH.

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Flinn Chemistry Activity Book. Chemistry of Food. Flinn Scientific Catalog Number AP4274. Flinn Chemistry Activity Book. Chemistry of Food Additives. Flinn Scientific Catalog Number AP4275. Haines, Gail Kay. (2005) “Honey Bee Food Extraordinaire!” ChemMatters, 23, No. 4, 13-16. It’s delicious and has complex flavors. But you can’t sugarcoat it, this gem of natural chemistry is bug food! Heltzel, Carl and Hersey, Jane. (2007) “Your Colorful Food,” ChemMatters, 25, No. 1, 12-15. Green ketchup, apples dyed pink to look like strawberries, and red bugs used to color soft drinks. Henderson, S., Fenn, C., & Domijan, J. (1998) “Determination of Sugar Content in Commercial Beverages by Density: A Novel Experiment for General Chemistry Courses.” Journal of Chemical Education, 75, 1122. An experiment determining density of a beverage, and comparing that to densities of solutions with known sugar concentrations. Herrick, R., Nestor, L., & Benedetto, D. (1999) “Using Data Pooling to Measure the Density of Sodas: An Introductory Discovery Experiment,” Journal of Chemical Education, 76, 1411. An experiment using data pooling to compare the density of Coke and Diet Coke, showing students that the two sodas do have a different density. Holmes, L. (1998) “Limiting Reagent and Kinetics: Social Implications and Mathus’ Prediction,” Journal of Chemical Education, 75, 1004. A look at Mathus’ prediction that humans will outstrip our food supply and why carbon is the ultimate limiting reagent for the carrying capacity of the earth, but land area might limit the carrying capacity of the earth first. Kimbrough, D. (1997) “Hot and Spicy versus Cool and Minty as an Example of Organic Structure-Activity Relationship,” Journal of Chemical Education, 74, 861. A look at the structures of chemicals that taste spicy and chemicals that taste minty, and a look at why we associate spicy with hot and minty with cold. Leenson, I. (1999) “The Arrhenius Law and Storage of Food in a Freezer,” Journal of Chemical Education, 76, 504. Relates chemical kinetics to the deterioration of food when stored in a freezer. Food and Chemistry (FOOD) 41d

Lister, T. (with Blumenthal, H.) (2005) Kitchen Chemistry. Royal Society of Chemistry: London, England, UK. Mavaropoulos, A. Petrou, A. L. Roulia, M. (2004) “An Interdisciplinary Model for Teaching the Topic ‘Foods’: A Contribution to Modern Chemical Education,” CHEMISTRY EDUCATION: RESEARCH AND PRACTICE 5, No. 2, pp. 143-155. http://www.uoi.gr/cerp/2004_May/06.html An interdisciplinary model for teaching the topic “foods” is suggested. The goal of the suggested approach is for students to develop their evaluative thinking in order to adopt a responsible behaviour towards health. McKone, Harold T. (1999) “The Unadulterated History of Food Dyes,” ChemMatters, 17, No. 4, 6-8. The search for appealing food colorings once led to some dangerous solutions. Miles, D.T., Bachman, J.K. (2009) “Science of Food and Cooking: A Non-Science Majors Course,” Journal of Chemical Education, 86, 311-314. Myers, R. (1998) “Identifying Bottled Water: A Problem-Solving Exercise in Chemical Identification,” Journal of Chemical Education, 75, 1585. An experiment in which students examine bottled water for measurements such as hardness, alkalinity, and ion analysis. Oliver-Hoyo, M.T., Pinto, G., Llorens-Molina, J.A. (2009) “The Chemistry of Self-Heating Food Products. An Activity for Classroom Engagement,” Journal of Chemical Education, 86, 1277-1279. Petrou, A. L. Roulia, M. and Tampouris, K. (2002) “The use of the Arrhenius Equation in the Study of Deterioration and of Cooking of Foods – Some Scientific and Pedagogic Aspects,” CHEMISTRY EDUCATION: RESEARCH AND PRACTICE IN EUROPE 3, No. 1, pp. 87-97. http://www.uoi.gr/cerp/2002_February/08.html Conservation and cooking of foods can be used by students and instructors to demonstrate a fundamental relation of chemical kinetics, the Arrhenius equation. Pinto, G., Oliver-Hoyo, M.T., Llorens-Molina, J.A. (2009) “Enjoy a Hot Drink, Thanks to Chemistry!” Journal of Chemical Education, 86, 1280A. Pinto, G., Gauthier, C.V. (2009) “Spattering and Crackle of Hot Cooking Oil with Water. A Classroom Demonstration and Discussion,” Journal of Chemical Education, 86, 1281-1285. Popping, B. (2001) “Are You Ready for [a] Roundup?—What Chemistry Has to Do with Genetic Modifications,” Journal of Chemical Education, 78, 752. Discusses why crops are genetically modified, and the chemistry behind the genetically modified crops.

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Rice, Jeanette K., Jenkins, J. David, Manley, A. Citabria, Sorel, Eric, Smith, Jimmy C. (2005) “Rapid Determination of Mercury in Seafood in an Introductory Environmental Science Class,” Journal of Chemical Education. 82, 265-268. This article describes how easy, rapid determination of mercury levels in commercially available seafood samples and comparison with samples from a contaminated area, by using a Milestone Scientific DMA-80 mercury analyzer in autosample mode. Richman, R. (1998) “Detection of Catalysis by Taste,” Journal of Chemical Education, 75, 315. A demonstration of catalytic activity using the taste of milk after being treated with Lactaid, a product containing lactase. Rohrig, Brian. (2000) “Food Packing-Wrapping up Freshness,” ChemMatters, 18 No. 3, 9-11. Foods in our supermarkets have been fresher-thanks to a variety of containers and wraps designed to deliver just the right amount of air and moisture. Rohrig, B. (2000) “Fizzy Drinks: Stoichiometry You Can Taste,” Journal of Chemical Education, 77, 1608A. A recipe for making fizzy drinks out of unsweetened powdered drink mix, a sweetener, citric acid, and baking soda, designed to challenge students to figure out the correct portions out of a balanced equation using stoichiometry. Rohrig, Brian. (2004) “Carb Crazy,” ChemMatters, 22, No. 3, 6-8. What are carbs and why are people cutting down on them? Ruth, Carolyn. (1999) “A Calorie-Free Fat?” Chem Matters, 17, No. 2, 9-11. Olestra is a substitute for triglycerides found in foods that make foods fat free without robbing them of flavor. Senozan, N. & Christiano, M. (1997) “Iron as Nutrient and Poison,” Journal of Chemical Education, 74, 1060. How iron can both help the body and hurt it, and how we get iron into the body and out of the body. Siegrist, E. & Anderson, G. (1997) “Analysis of Mouthwash,” Journal of Chemical Education, 74, 567. An experimental procedure for analyzing mouthwash, looking at its alcohol content and the types of dyes. Silverstein, T. (1998) “Why Do Alcoholic Beverages Have ‘Legs?’” Journal of Chemical Education, 75, 723. A look at why after a sip of wine, “legs” of liquid typically run up and down the inside of the glass. Discusses dipole-dipole interactions between ethanol, water and glass.

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Silverstein, T. & Zhang, Y. (1998) “Sugar Dehydration without Sulfuric Acid: No More Choking Fumes in the Classroom,” Journal of Chemical Education, 75, 748. A demonstration for dehydrating sugar into black carbon, but without noxious fumes. Stein, P. (1997) “The Sweetness of Aspartame: A Biochemical Lab for Health Science Chemistry Courses,” Journal of Chemical Education, 74, 1112. A lab using aspartame, an artificial sweetener, looking at the concentration of aspartame verses the sample’s sweetness. Tannenbaum, G. (1993) Lessons in Chocolate. Flinn Scientific Catalog Number AP8719. Waldman, A., Schechinger, L., Govindarajoo, G., Nowick, J., & Pignolet, L. (1998) “The Alginate Demonstration: Polymers, Food Science, and Ion Exchange,” Journal of Chemical Education, 75, 1430. A polymer demonstration of alginate, a polysaccharide isolated from seaweed which is commonly used as a thickener in foods such as ice cream and fruit filled snacks. Withgott, Jay. (2002) “Chemical Profiling-Tracking Down the Source,” ChemMatters, 20, No. 2, 14-15. They’re finding that everything from drugs to orange juice carries the signature of its home base. Yee, G. (2002) “Through the Looking Glass and What Alice Ate There,” Journal of Chemical Education, 79, 569. Discusses the chirality of the food we eat, and how this affects our metabolism, and what Alice can eat in the mirror-image world that provides nutritional value to her.

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