This monograph focuses on chemistry at the pharmacy and enables teachers to introduce their students to the concepts and processes of industrial chemistry and relate these concepts to the consumer products students encounter daily. This teacher resource module is organized into sections that provide information on how to use the resource module,…

Explains how the surface of a freshly sliced potato can be used for a variety of enzyme action experiments including the influence of pH on enzyme action, the enzyme denaturation potential of boiling water, the inhibition of enzymes by heavy metals, and the effects of salt concentration on enzyme effectiveness. (PR)