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Monday, August 4 • 9:30am - 12:30pm
S22: Food Chemistry

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This symposium will explore how educators use food to heighten student interest in chemistry.  Submissions should highlight either examples of novel course design using food chemistry, or else novel uses of food in the classroom to stimulate interest.  Submissions are welcome from all levels of chemical education.  This symposium is sponsored by cCWCS.

Presider: Keith Symcox, University of Tulsa

Related Papers

Introduction (9:30 am to 9:35 am)
P197: Fighting with food counteracting environmental toxicants (9:35 am to 9:55 am)
P198: Accounting for taste: Stoichiometry in a Culinary Chemistry class (9:55 am to 10:15 am)
P199: Incorporating food sampling into an organic and biochemistry course for non-majors (10:15 am to 10:35 am)
P200: Marshmallows and fluff: exploring polymers in general and physical chemistry courses (10:35 am to 10:55 am)
Break (10:55 am to 11:10 am)
P201: Bev-O-Metrics: An NMR analysis of beverages for caffeine (11:10 am to 11:30 am)
P202: Beer and coffee in the Instrumental Analysis lab (11:30 am to 11:50 am)
Panel (11:50 am to 12:10 pm)


Keith Symcox

University of Tulsa

Monday August 4, 2014 9:30am - 12:30pm EDT
MAN 102