2022
DOI: 10.1021/acs.jchemed.2c00619
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An Oily Endeavor: Teaching Excitation–Emission Matrix Using the Fluorescence Fingerprints of Olive Oils

Abstract: Knowledge related to photochemistry has been gradually introduced as a part of chemistry courses at both undergraduate and postgraduate levels. However, due to their complex conceptual principles, limited class time, and tedious experimental setup and methodologies, students tend to encounter difficulties in understanding the concepts and comprehending the applications of fluorescence in their daily lives. Hence, developing effective multidisciplinary approaches to help students understand such intricate and c… Show more

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Cited by 2 publications
(1 citation statement)
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“…Food science is a popular topic for general audiences, as evidenced by television shows like Alton Brown’s “Good Eats” and by the large number of books written about the science of cooking. The books range from those that describe the science of cooking to cookbooks that explain the science involved in particular recipes; the intended audience and the depth of the science varies between these texts. With this general interest in food science, it is not surprising that colleges and universities offer a variety of food science or food chemistry courses and that kitchen chemistry experiments and experiments that involve the analysis of food items are used in chemistry courses for majors. Food chemistry experiments and those involving household supplies are so popular that Salta et al recently published a review on the subject.…”
Section: Introductionmentioning
confidence: 99%
“…Food science is a popular topic for general audiences, as evidenced by television shows like Alton Brown’s “Good Eats” and by the large number of books written about the science of cooking. The books range from those that describe the science of cooking to cookbooks that explain the science involved in particular recipes; the intended audience and the depth of the science varies between these texts. With this general interest in food science, it is not surprising that colleges and universities offer a variety of food science or food chemistry courses and that kitchen chemistry experiments and experiments that involve the analysis of food items are used in chemistry courses for majors. Food chemistry experiments and those involving household supplies are so popular that Salta et al recently published a review on the subject.…”
Section: Introductionmentioning
confidence: 99%