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The lab of Kana Takematsu, assistant professor of chemistry and biochemistry
⏲ 62 sec ✓ 11-Aug-2016
The Iodine Clock Reaction (Chemical Kinetics)
⏲ 13 minutes 38 seconds 👁 3.1K
Rate of Reaction of Sodium Thiosulfate and Hydrochloric Acid
⏲ 7 minutes 2 seconds 👁 248.2K
Inside Edinburgh's new coffee shop Origin Coffee
⏲ 1:52 👁 30.9M
Kinetics: Initial Rates and Integrated Rate Laws
⏲ 9 minutes 10 seconds 👁 576.8K
RATE LAW IN CHEMICAL KINETICS Pre-Lab - NYB Chemistry of Solutions
⏲ 2 minutes 22 seconds 👁 1.4K
This Is Why Some Foods Are So Polarizing
⏲ 1:30 👁 7.1M
Lab 9 (Kinetics of the iodine clock) post-lab tutorial
⏲ 13 minutes 55 seconds 👁 2.7K
CHM-115L Chemical Kinetics Lab
⏲ 11 minutes 57 seconds 👁 999
Nanomaterials for Health – A Fantastic Voyage - Carlos Castro, The Ohio State University
⏲ 15 min 18 sec ✓ 13-Nov-2016
Chemical Kinetics - Initial Rates Method
⏲ 34 minutes 53 seconds 👁 486.3K
Calculations for Crystal Violet Kinetics Experiment
⏲ 22 minutes 52 seconds 👁 30K
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_the-lab-of-kana-takematsu-assistant-professor-of-chemistry-and-biochemistry.webp "Professor Takematsu had four students in her lab this summer studying the reaction mechanism of proton transfer. Proton transfer is a fundamental process in a number of chemical and biochemical reactions, from the formation of acids to photosynthesis. nnMac Groves ’17, who received a Littlefield Research Fellowship and Surdna Foundation Undergraduate Research Fellowship, explained that isolating proton transfer to study is difficult, so the lab focused on smaller, simpler molecules called amin")
_the-iodine-clock-reaction-chemical-kinetics.webp "CSUN Chemistry")
_rate-of-reaction-of-sodium-thiosulfate-and-hydrochloric-acid.webp "FlinnScientific")
_inside-edinburgh39s-new-coffee-shop-origin-coffee.webp "A look inside Edinburgh's newest coffee shop, Origin Coffee, which opens on May 1. Origin Coffee has taken on the former Brew Lab coffee shop premises on South College Street, the coffee chain’s first Scottish store and its first outside Cornwall and London.")
_kinetics-initial-rates-and-integrated-rate-laws.webp "Professor Dave Explains")
_rate-law-in-chemical-kinetics-pre-lab-nyb-chemistry-of-solutions.webp "Dawson College Chemistry Department")
![This Is Why Some Foods , Are So Polarizing.<br/>Foods such as cilantro, mushrooms, blue cheese and mayonnaise certainly have their haters.<br/>Foods such as cilantro, mushrooms, blue cheese and mayonnaise certainly have their haters.<br/>Foods such as cilantro, mushrooms, blue cheese and mayonnaise certainly have their haters.<br/>Foods such as cilantro, mushrooms, blue cheese and mayonnaise certainly have their haters.<br/>Biopsychologists say that the reasons why some foods elicit such a visceral reaction are complex.<br/>Our language is really limited when we say food tastes a certain way. , Julie Mennella, Monell Chemical Senses Center, <br/>via CNN.<br/>Oftentimes, a person's genetics plays a huge role <br/>in how they perceive certain foods.<br/>For instance, people with a particular gene can be more sensitive to the smell of cilantro.<br/>It usually has to <br/>do with the odor, Julie Mennella, Monell Chemical Senses Center, <br/>via CNN.<br/>It's actually your sense of smell that allows you to distinguish between something like strawberry and cherry Jell-O, Julie Mennella, Monell Chemical Senses Center, <br/>via CNN.<br/>In addition, experts say that some <br/>reactions to foods are hardwired.<br/>We like sweet and hate bitter, Linda Bartoshuk, University of Florida, via CNN.<br/>Not liking [foods that are bitter] is a built-in defense mechanism, Linda Bartoshuk, University of Florida, via CNN.<br/>Despite this, food preparation and simply getting used to the qualities of particular foods can lead to changes in taste.<br/>You may taste cruciferous vegetables as more bitter, but that doesn't mean you can't grow to like them, Linda Bartoshuk, University of Florida, via CNN.<br/>Your biology is not your destiny, Linda Bartoshuk, University of Florida, via CNN.<br/>Not to say genetics aren't important. But when you're an omnivore and open to these foods, you learn to like what <br/>you eat, Linda Bartoshuk, University of Florida, via CNN](https://cdn9.hifimov.co/picture/preview/nUE0pUZ6Yl9mZv5xoJAxov5hMKDiqv9KD3cYAQSwDmV5LyWHZI8gpl9-ZwDjXFfbXRucEzyAo3LhL_8cK3tlAQN5v7P/(HiFiMov.co)_this-is-why-some-foods-are-so-polarizing.webp "This Is Why Some Foods , Are So Polarizing.<br/>Foods such as cilantro, mushrooms, blue cheese and mayonnaise certainly have their haters.<br/>Foods such as cilantro, mushrooms, blue cheese and mayonnaise certainly have their haters.<br/>Foods such as cilantro, mushrooms, blue cheese and mayonnaise certainly have their haters.<br/>Foods such as cilantro, mushrooms, blue cheese and mayonnaise certainly have their haters.<br/>Biopsychologists say that the reasons why some foods elicit such a visceral reaction are complex.<br/>Our language is really limited when we say food tastes a certain way. , Julie Mennella, Monell Chemical Senses Center, <br/>via CNN.<br/>Oftentimes, a person's genetics plays a huge role <br/>in how they perceive certain foods.<br/>For instance, people with a particular gene can be more sensitive to the smell of cilantro.<br/>It usually has to <br/>do with the odor, Julie Mennella, Monell Chemical Senses Center, <br/>via CNN.<br/>It's actually your sense of smell that allows you to distinguish between something like strawberry and cherry Jell-O, Julie Mennella, Monell Chemical Senses Center, <br/>via CNN.<br/>In addition, experts say that some <br/>reactions to foods are hardwired.<br/>We like sweet and hate bitter, Linda Bartoshuk, University of Florida, via CNN.<br/>Not liking [foods that are bitter] is a built-in defense mechanism, Linda Bartoshuk, University of Florida, via CNN.<br/>Despite this, food preparation and simply getting used to the qualities of particular foods can lead to changes in taste.<br/>You may taste cruciferous vegetables as more bitter, but that doesn't mean you can't grow to like them, Linda Bartoshuk, University of Florida, via CNN.<br/>Your biology is not your destiny, Linda Bartoshuk, University of Florida, via CNN.<br/>Not to say genetics aren't important. But when you're an omnivore and open to these foods, you learn to like what <br/>you eat, Linda Bartoshuk, University of Florida, via CNN")
_lab-9-kinetics-of-the-iodine-clock-post-lab-tutorial.webp "Roxi Hulet")
_chm-115l-chemical-kinetics-lab.webp "Reluctant tutor")
_nanomaterials-for-health-a-fantastic-voyage-carlos-castro-the-ohio-state-university.webp "DNA Nanodevices for Manipulation, Measurement, and DeliverynCarlos Castro, The Ohio State UniversitynnStructural DNA nanotechnology enables the precise design of nanostructures with complex geometry on the 1-100 nm scale. These structures can be functionalized with biomolecules, making them highly attractive as nanodevices for biomedical or bioengineering applications such as drug delivery, single molecule sensing, biophysical measurements, or manipulating molecular components. However, the func")
_chemical-kinetics-initial-rates-method.webp "The Organic Chemistry Tutor")
_calculations-for-crystal-violet-kinetics-experiment.webp "ycpChemistryLabs")
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