JC's+Resources

Message: 1 From: National Science Foundation Update  Date: Thu, 7 Apr 2011 17:40:16 -0500 (CDT) Subject: Chemistry of Water -- Chemistry Now [|Chemistry of Water -- Chemistry Now] //Thu, 07 Apr 2011 05:04:27 -0500// It might just be the most universally known fact in chemistry: the chemical formula for water--H2O.This video "profiles" the H2O molecule -- its structure, polarity, cohesive and adhesive properties, and water's properties as a "universal" solvent. This is an NSF Multimedia Gallery item.

Message: 2 From: National Science Foundation Update  Date: Thu, 7 Apr 2011 17:40:17 -0500 (CDT) Subject: Mirror Molecule: Carvone -- Chemistry Now [|Mirror Molecule: Carvone -- Chemistry Now] //Thu, 07 Apr 2011 05:04:45 -0500// This episode uses carvone, a chiral molecule, to explain how the "handedness" of a molecule can change its properties--in this case giving us the differing flavors of spearmint, caraway and dill. This is an NSF Multimedia Gallery item.

Message: 3 From: National Science Foundation Update  Date: Thu, 7 Apr 2011 17:40:17 -0500 (CDT) Subject: Cheeseburger Chemistry: Cheese -- Chemistry Now [|Cheeseburger Chemistry: Cheese -- Chemistry Now] //Thu, 07 Apr 2011 05:04:55 -0500// This episode uses cheese-making to explain protein denaturing, coagulation and the difference between chemical and physical change. This is an NSF Multimedia Gallery item.

Message: 4 From: National Science Foundation Update  Date: Fri, 8 Apr 2011 17:40:19 -0500 (CDT) Subject: Chemical Bond Between Cloves and Nutmeg -- Chemistry Now [|Chemical Bond Between Cloves and Nutmeg -- Chemistry Now] //Fri, 08 Apr 2011 01:04:04 -0500// Chemical Bond Between Cloves and Nutmeg

This episode focuses on chemical bonds by profiling eugenol and isoeugenol, two molecules with identical molecular structures except for the placement of one double bond--a difference that makes eugenol responsible for the flavor and aroma of ... This is an NSF Multimedia Gallery item.