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  Home > JCE Print > Journal of Chemical Education > Issues > 2000  > October  >
Chemical Education Today
National Chemistry Week 2000: JCE Resources in Food Chemistry
Erica K. Jacobsen
Department of Chemistry, University of Wisconsin-Madison, Madison, WI 53706
Cover
October 2000
Vol. 77 No. 10
p. 1256
Abstract
November brings another National Chemistry Week, and this year's theme is food chemistry. I was asked to collect and evaluate JCE resources for use with this theme, a project that took me deep into past issues of JCE and yielded many treasures. Here we present the results of searches for food chemistry information and activities. While the selected articles are mainly at the high school and college levels, there are some excellent ones for the elementary school level and some that can be adapted for younger students. The focus of all articles is on the chemistry of food itself. Activities that only use food to demonstrate a principle other than food chemistry are not included. Articles that cover household products such as cleansers and pharmaceuticals are also not included. Each article has been characterized as a demonstration, experiment, calculation, activity, or informational item; several fit more than one classification. Also included are keywords and an evaluation as to which levels the article may serve.
Supplement
The full text of eleven articles from the resource paper are available as pdf files. The resource articles are:

 6. Cooking with Chemistry. Grosser, Arthur E.; 1984, 61, 362.

 8. Illustrating Chemical Concepts through Food Systems: Introductory Chemistry Experiments. Chamber, IV, E.; Setser, C. S.; 1980, 57, 312.

28. Cooking Efficiencies of Pots and Pans. Selco, Jodye I.; 1994, 71, 1046.

33. Measurement of Eggs: A General Chemistry Experiment. Newton, Thomas A.; 1990, 67, 604.

36. Quantifying a Colligative Property Associated with Making Ice Cream. Sund, Roberta; 1989, 66, 669.

39. The Rise of Self-Rising Flour: A Recipe for Success. McCamish, Malcolm; 1987, 64, 710.

41. Chemistry in the Dyeing of Eggs. Mebane, Robert C.; Rybolt, Thomas R.; 1987, 64, 291.

42. Ester, What's in My Food? Clarke, Michele; Brown, Ann; Epp, Dianne N.; Gallup, Mary; Wilson, Jeffrey R.; Wuerthele, Judith A.; 1986, 63, 1050.

47. Ice Cream: Delicious Chemistry. Martino, James; 1983, 60, 1004.

48. Soft Drink Bubbles. Cragin, James H.; 1983, 60, 71.

53.The Story of Baking Powder. Ziegler, P. F.; 1926, 3, 492.

*  Contents
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More Information
*  Citation
 Jacobsen, Erica K. J. Chem. Educ. 2000 77 1256.
*  Keywords
 Chemical Information; Food Science; Introductory / High School Chemistry; Public Understanding; Teaching / Learning Aids
*  History
 Created:
Last Updated:		 September 22, 2000
April 15, 2005
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