Using a Sequence of Experiments with Turmeric Pigments from Food To Teach Extraction, Distillation, and Thin-Layer Chromatography to Introductory Organic Chemistry Students-Reference-Cited by-同舟云学术

Using a Sequence of Experiments with Turmeric Pigments from Food To Teach Extraction, Distillation, and Thin-Layer Chromatography to Introductory Organic Chemistry Students

Published:2016-01-15 Issue:2 Volume:93 Page:326-329
ISSN:0021-9584
Container-title:Journal of Chemical Education
language:en
Short-container-title:J. Chem. Educ.

Author:

Fagundes Thayssa da S. F.¹,Dutra Karen Danielle B.¹,Ribeiro Carlos Magno R.¹,Epifanio Rosângela de A.¹,Valverde Alessandra L.¹

Affiliation:

1. Programa de Pós-Graduação em Ensino de Ciências da Natureza, ‡Programa de Pós-Graduação em Química, and §Departamento de Química Orgânica, Instituto de Química, Universidade Federal Fluminense, Campus Valonguinho, CEP: 24020-150 Niterói, RJ Brazil

Publisher

American Chemical Society (ACS)

Subject

Education,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jchemed.5b00138

Reference22 articles.

1. FAO/WHO EXPERT COMMITTEE ON FOOD ADDITIVES – JECFA. Curcumin. Food Safety and Quality. Monograph 1, 2006.http://www.fao.org/ag/agn/jecfa-additives/specs/Monograph1/Additive-140.pdf(accessed March 2014).

2. Curcumin and Liver Cancer: A Review

3. Chemistry and biological activities of C. longa

4. Isolation of Curcumin from Turmeric

5. Vogel, A. I.Vogel’s Textbook of Practical Organic Chemistry,5th ed.John Wiley & Sons, Inc.:New York, 1989; pp131–235.

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