Section
3.1 Extension Exercise
p. 126
Be Heart Smart! —Extra
Challenge
You will be linked to a Web site
that provides information on dietary fats. |
| Be
Heart Smart! Eat Food Lower in Saturated Fats and Cholesterol
You will need this site in order to answer
the Workbook questions. |
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Section
3.6 Explore an Issue
p. 140
Role Play: Choosing a Refrigerant |
| HCFC
Phase-out Awareness
This Web site, created
by the Heating, Refrigeration and Air Conditioning Institute of
Canada, gives detailed information on the phase-out of HCFC refrigerants
and its impact on refrigeration and air conditioning equipment.
|
| HCFC
Regulations
The Alliance for Responsible
Atmospheric Policy has collected together summaries of the HCFC
regulations for many countries, including Canada. As you can see,
in just a few years it will be illegal to manufacture products
containing certain HCFCs here. |
| Greenpeace
Position Paper: Greenfreeze
The well-know environmental
organization puts forth a strongly argued proposal for a switch
to Greenfreeze. |
| Greenfreeze
in Japan
This short article in
Network Newsletter, the Web site of the Climate-Related Impacts
International Network, indicates that the attractions of Greenfreeze
are being recognized by countries outside of Europe. |
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Section 3.10 Alternative
Exercise
p. 156
Safety on the Job
Read the information
presented to learn more about how solvents affect your health,
and how to protect yourself on the job. |
| Working
With Organic Solvents
The New Zealand Department of Labour produced this pamphlet, an
online resource to help householders and professionals alike stay
safe. |
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Section
3.12 Investigation
p. 160
Properties of Carboxylic Acids
(d) Using print or electronic resources, find the melting
point and boiling point of acetic acid and stearic acid. |
| Safety
(MSDS) Data for Acetic Acid
This commercial MSDS
gives the information you need for acetic acid. |
| Material
Data Safety Sheet (MSDS): Acetic Acid
These data are presented
by an educational institution.
|
| Safety
(MDSD) Data for Stearic Acid
Oxford University produced
this MDSD for stearic acid. |
| MDSD:
Stearic Acid
Hummel Croton Inc. is
a chemical supply company and, as such, is responsible for publishing
data on the chemicals it sells. |
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Section
3.15 Extension Exercise
p. 174
Urea and Amino Acids—Extra
Challenge |
| The
Urea Cycle
This page, adapted from
William C. Brown's Biology textbook, provides the necessary information
you will need to answer the questions. |
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Section
3.19 Alternative Exercise
p. 185
The Invention of Nylon
1. Who invented
nylon? What was his background?
2. What major contribution
did the inventor make?
3. What was DuPont's
research goal at the time?
4. Explain, in chemical terms, the first development that led
to the invention of nylon.
5. What was the
problem with this invention? How was it fixed?
6. Why was the
product named Nylon-66?
7. Besides its
usefulness for stockings and pantyhose, what other applications
does nylon have? |
| People
and Discoveries: 1935—Nylon is Invented
This very informative site
is hosted by WGBH, and contains answers to many of the questions
above. |
| The
Nylon Drama
A well-told story tells how DuPont came to have scientists working
towards the development of new organic substances. |
| Wallace
Hume Carothers
A straightforward biography
of Carothers details the difficulties he encountered during his
development of the new wonder fibre, and the solution he came
up with. |
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Section
3.20 Activity
p. 187
Making Polymers
(g) Other substances that are
used to thicken food include cornstarch, gelatin, and carrageenan.
Research the sources of these substances and their molecular structures.
Suggest reasons why these substances have similar properties. |
| Bind
for Glory
This article describes the use of gums
in food preparation, and the types of gums that are available.
|
| Food
Chemistry: Operations in Food Processing
This colourful slide presentation provides
some easy-to-understand information about starch, its sources,
properties, chemical structure, configuration, uses, and how it
gelatinizes. |
| Starches
and Starch-Thickened Products
This page answers some
important questions about starch, its effectiveness as a thickening
agent, and how acids and large amounts of sugars affect the gelatinization
of starch. |
| Gelatin
Manufacturers Association of Asia Pacific
This page provides an
overview of gelatin, its physical properties, and its importance
in food, health, cosmetics, photography, and pharmacy. |
| Fish
Gelatin
This article describes
fish gelatin, and how it is extracted, processed, and used. Learn
about how the structure and composition of gelatin determines
its functions in food processing, photography, and industry. |
| An
Introduction to Carrageenan
This page provides a
brief introduction to the carrageenan family of polysaccharides,
its production, and its uses in various food, agricultural, horticultural,
biotechnological, personal care, pharmaceutical, and industrial
applications. |
| Carrageenan
This page describes the
molecular structure of carrageenan, the three main types of carrageenan,
and the functional groups present in this compound. |
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Section
3.21 Extension Exercise
p. 189
Buckyballs—Extra
Challenge |
| Fullerenes
This page, and others that it links to,
gives lots of information about "buckyballs." |
| Unearthing
Buckyballs
Oak Ridge National Laboratory published this R and D report on
the work of two of their scientists. The web page includes a short
Buckyballs Video Clip. |
| Buckyballs--A
New Sphere of Science
This excellent page gives lots of information
about the discovery, properties, and potential applications of
buckyballs. |
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