The amount of protein in complex matrices such as food products is an important characteristic, at both a nutritional and a pedagogical level. There are several methods available for protein quantification, from simple UV absorption to mass spectrometry. The most common are based on the interaction of the proteins with colored compounds followed…

Practical experiments enhance students' understanding of basic concepts and promote deep learning experiences in chemistry. The smartphone application of Lab4Chemistry was utilized to replace colorimeters with smartphone camera sensors. Low-cost and readily available materials, including anthocyanin (fresh red cabbage) and common kitchen…

Students quantified the protein content in beer, milk, powdered milk, and whey protein using the Bradford assay. The assay was carried out using absorbance measured at 595 nm (standard method) and 96-well-plate images (proposed method). They built analytical curves using bovine serum albumin (BSA) and casein and determined that protein type…

Red onion, "Allium cepa," juice can dye a cloth sample green upon the addition of alum, aluminum potassium sulfate, and this sample can turn red when subjected to an acidic solution. When the red-colored sample is washed with a neutral or alkaline aqueous solution, its color turns green again. These experiments illustrate color changes…

Light spectrum dispersion is an exciting subject in science because of its beautiful atmospheric colour phenomenon which attracts students. However, to see the phenomenon is not easy since it needs a spectrometer, which is commonly expensive. Therefore, the present study aims to describe a low-cost spectrometer for investigating lighting spectrum…

Stimulating interest in science at an early age is important for STEM education. This work details an educational activity utilizing the anthocyanins found in butterfly pea flowers ("Clitoria ternatea"). This activity was developed for use in official classroom settings, online, and/or at-home with parental or educator guidance. Primary…

A quantitative titration of the amount of magnesium hydroxide in milk of magnesia using only items purchased in grocery and retail stores is reported. Either vinegar or a solution of food grade citric acid serves as the titrant, while food dyes advertised as being extracted from natural sources provide the end-point indicator. An inexpensive,…

This article describes a simple way to introduce nanomaterials using the presence of carbon nanodots (CNDs) in widely available food. Budweiser® beer and Coca-Cola®, commercial foods that are commonly accessible, were utilized to demonstrate the optical property of nanoparticles. Specifically, green and violet laser pointers were employed for the…

A 4-week mini-project is proposed for an experimental Physical Chemistry course applied in Food Science training. Activities include preparation of beet extract for the extraction of betanins and analysis of the kinetics of betanins in thermal degradation at three temperatures (60, 70, and 80 ºC). In addition to developing common laboratory…

The need for shifting the expository laboratory instruction style to inquiry-based approaches is widely acknowledged. Problem-based learning (PBL), one of the inquiry-based approaches, advocates students' self-directed learning. The literature indicates that scaffolding students' independent learning is necessary for a PBL environment. In our…

In light of COVID-19 in spring 2020, we developed a simple and versatile inquiry-based, laboratory-style active learning colorimetry experiment amenable to at-home quantitative analysis. In this experiment, students acquire an external calibration method using aqueous solutions of a self-selected chromophoric analyte from household products using…

Candy, an everyday treat, is a convenient theme for teaching chemistry. Making candy incorporates solution concentration, colligative properties, and phase transformations while flavoring and color reflect synthesis or extraction. In this article, a nonscience major laboratory course on candy chemistry is presented. The course combines laboratory…

Aqueous biphasic systems (ABS) composed of polypropylene glycol and carbohydrates, two benign substances are proposed to separate two food colorants (E122 and E133). ABS are promising extractive platforms, particularly for biomolecules, due to their aqueous and mild nature (pH and temperature), reduced environmental impact and processing costs.…

Erioglaucine dye (FD&C Blue #1) can be used instead of methylene blue in the classic "blue-bottle" demonstration. Food items containing FD&C Blue #1 and reducing species such as sugars can therefore be used at the heart of this demonstration, which simply requires the addition of strong base such as sodium hydroxide lye.

A variety of fruits and vegetables, including raspberries, blueberries, Concord grapes, blackberries, strawberries, peaches, eggplant, red cabbage, and red onions, contain flavonoid compounds known as anthocyanins that are responsible for the blue-red color and the astringent taste associated with such foods. In addition, anthocyanins exhibit a…