By by Karl M. Herstein and Morris B. Jacobs.
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Extra resources for Chemistry and technology of wines and liquors
A series of carefully designed questions leads the students to make sense of this information and to identify any inherent patterns or trends. In the second phase, “Concept Invention” or “Term Introduction,” the guiding questions lead students to develop a concept from the information, and a new term can be introduced to describe this concept. In this way, new terms are introduced after the learner has developed a mental construct to which the term is attached. ) Finally, in the “Application” phase, students are required to have an understanding of the concept by applying it in new situations, often requiring the use of deductive reasoning skills (Abraham and Renner, 1986; Lawson, 1999).
Fructose has a sweetness value of 170 and glucose 80 (Ontario Ministry of Agriculture, 2007). The sweetness of a sugar is largely dependent on its shape (Emsley, 1988; Purves, 2006). Intermolecular Forces and Physical Properties Typically, after molecular shape, students learn about polarity and intermolecular forces, as well as how intermolecular forces impact physical properties, such as melting point and solubility. However, we often forget that intermolecular forces play a very important role in the life sciences.
This activity will look at the relationship between volume and pressure specifically, while keeping mass and temperature the same. Set up a computerized gas pressure probe as instructed. Connect a syringe, about half full of air, to the pressure probe. 1. What is the pressure inside the syringe? What units are you using? 2. Move the plunger on the syringe in and out without creating a leak. Observe the changes in pressure as you do this. Explain on the molecular level why the pressure changes. 3.
Chemistry and technology of wines and liquors by by Karl M. Herstein and Morris B. Jacobs.