Describes two computer programs used to aid in data analysis: (1) Develops a method for the propagation of error involving the direct calculation of the error in the dependent variable using a spreadsheet; (2) Examines a simple numerical method for solving complex equilibria. Lists a FORTRAN 77 program. (MVL)

Presents three models that have been effective for teaching chemical equilibrium and Le Chatelier's principle: (1) the liquid transfer model, (2) the fish model, and (3) the teeter-totter model. Explains each model and its relation to Le Chatelier's principle. (MVL)

Describes a chemistry laboratory software package for interfacing the Apple IIe for high school and introductory college courses. Topics include: thermistor calibration, phase change, heat of reaction, freezing point depression, Beer's law, and color decay in crystal violet. Explains the computer interface and the tools needed. (MVL)

Discusses the implementation and evaluation of the first full year of college freshman integrated natural science curriculum. Identifies separate courses in chemistry and biology as the foundation with physical principles as the unifying theme. Notes all instructors attended all classes. (MVL)

Demonstrates a variety of electrical phenomena to help explain atomic structure. Topics include: establishing electrical properties, electrochemistry, and electrostatic charges. Recommends demonstration equipment needed and an explanation of each. (MVL)

Describes two demonstrations (1) a dust explosion using a coffee can, candle, rubber tubing, and cornstarch and (2) forming a silicate-polyvinyl alcohol polymer which can be pressed into plastic sheets or molded. Gives specific instructions. (MVL)

Describes a program for students or science teachers to integrate demonstrations into the science curriculum. Uses the idea of a chemical genie with numerous demonstrations to illustrate that science can be fun, to learn some indicators of a chemical reaction, and to discover factors that affect reaction rates. (MVL)

Presents a high school chemistry lab experiment using tin (II) chloride to explore the concepts of hydrolysis, Le Chatelier's principle, and electrolysis. Presents methodology and the chemistry involved. Offers questions for the students. (MVL)

Uses paper chromatography with food dyes to provide a simple and inexpensive basis for teaching chromatography. Provides experimental methodology and tabled results. Includes a solvent system comparison (Rf) for seven dyes and twenty-two solvents. (MVL)

Discusses a laboratory technique of enzyme purification by affinity chromatography as part of an undergraduate biochemical methodology course. Provides preparation details of the rat muscle homogenate and reagents. Proposes column requirements and assaying information. (MVL)

Describes a laboratory technique for quantitative analysis of caffeine by an isotopic dilution method for coupled gas chromatography-mass spectroscopy. Discusses caffeine analysis and experimental methodology. Lists sample caffeine concentrations found in common products. (MVL)

Describes some reactions for the identification and application of cyanuric acid. Suggests students may find this applied chemistry interesting because of the use of cyanuric acid in swimming pools and diesel engines. Lists three tests for cyanate ion and two tests for cyanuric acid. (MVL)

Develops a lab experiment for introductory instrumental analysis that requires interference studies and optimizing of conditions. Notes the analysis of the aspirin is by visible spectrophotometric assay. Gives experimental details and discussion. (MVL)

Describes a laboratory experiment designed to encourage laboratory cooperation among individual undergraduate students or groups. Notes each student contributes results individually and the exchange of data is essential to obtain final results. Uses the polarographic method for determining complex metal ions. (MVL)

Describes a laboratory experiment that measures the amount of ascorbic acid destroyed by food preparation methods (boiling and steaming). Points out that aqueous extracts of cooked green pepper samples can be analyzed for ascorbic acid by a relatively simple redox titration. Lists experimental procedure for four methods of preparation. (MVL)