A mixture of salt water and isopropyl alcohol is immiscible, forming two separate liquids with the organic layer on top and aqueous layer on bottom. When universal indicator is added to such a mixture, all of the indicator compounds in the universal indicator preferentially dissolve in the alcohol--except for phenolphthalein at high pH. Mixtures…

In the last decade, our understanding of the chemistry of olive oil has dramatically improved. Here, the essential chemistry of olive oil and its important minor constituents is described and related to the typical sensory categories used to rate and experience oils: color, aroma, bitterness, and pungency. We also describe experiments to explore…

Proposes that colored compounds be classified by reference to a standard color-order system incorporating a color dictionary. Argues that the colors of new compounds could be incorporated into the characterization process and into computer storage systems. (TW)