Clover Color Chemistry
Tom Kuntzleman | Sat, 07/03/2021 - 16:07
Summertime means doing chemistry experiments with flowers found growing in the yard...
plant chemistry
Berries are red, berries are blue…I’ve got a berry surprise for you!
Tom Kuntzleman | Sun, 01/26/2020 - 14:03
You may have observed a red to blue color change when you rinse your bowl after eating frozen blueberries. Sounds like an acid-base reaction, doesn’t it? Well, read on to learn about the blueberry surprise!
Especially JCE: September 2019
Erica Jacobsen | Thu, 09/19/2019 - 19:19
Erica Jacobsen shares highlights from the September 2019 issue of the Journal of Chemical Education of special interest to our ChemEd X community.
Reduction of Permanganate Ion by Acids in Rhubarb, Apples, and Candy
Tom Kuntzleman | Mon, 06/05/2017 - 17:00
If rhubarb stem is placed in a solution of permanganate, the purple permanganate ion is reduced to the colorless Mn2+ ion. It is thought that the oxalic acid present in rhubarb causes this reduction. The investigations presented in this post provide evidence that this may not be the whole story...
Chemical Investigations of McCormick's Color From Nature Food Colors. Part 1: Sky Blue
Tom Kuntzleman | Tue, 01/31/2017 - 09:15
The chemistry of the Sky Blue dye found in McCormick's Color From Nature food colors is explored. This is part one of a three-part series in which the chemistry of McCormick's Color From Nature food colors is presented.
I Screen, You Screen, We All Screen for Phenolics
In this Activity, students use a colorimetric visualization test to screen grape juice for phenolic content. Students use the test to examine differences in phenolic content of juices prepared with different processing methods. Most of the materials are readily available at the supermarket.