Using the Melamine Contamination of Foods To Enhance the Chemistry Classroom
Author:
Affiliation:
1. Department of Chemistry, University of Colorado at Denver, Denver, Colorado 80217
Publisher
American Chemical Society (ACS)
Subject
Education,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/ed800174h
Reference20 articles.
1. Classroom Research: GC Studies of Linoleic and Linolenic Fatty Acids Found in French Fries
2. Modern Sport and Chemistry: What a Chemically Aware Sports Fanatic Should Know
3. Reduction of Calcium Concentrations by the Brita® Water Filtration System: A Practical Experiment in Titrimetry and Atomic Absorption Spectroscopy
4. A comparison of separation techniques: Analysis of vanilla for coumarin contamination.
5. Influence of core materials on thermal properties of melamine–formaldehyde microcapsules
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