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…

This article presents results from a two-semester field test of the Light and Spectroscopy Concept Inventory (LSCI). Statistical analysis indicates that the LSCI has the sensitivity to measure statistically significant changes in students' understanding of light-related topics due to instruction in introductory astronomy courses and to distinguish…