Colourful chemistry of canning:: part 2

Iain A. Smellie; Iain L. J. Patterson

Colourful chemistry of canning: part 2

Research output: Contribution to specialist publication › Article

Abstract

Part 2 includes further anthocyanin experiments to make a connection between the food we eat and the chemical principles that are employed to ensure that canned foodstuffs can be preserved properly.

Original language	English
Specialist publication	Chemical Education Xchange (ChemEd X)
Publication status	Published - 18 Oct 2022

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http://www.chemedx.org/article/colourful-chemistry-canning-–-part-2

4 Article

Colourful chemistry of canning: part 4
Smellie, I. A. & Patterson, I. L. J., 18 Aug 2023, Chemical Education Xchange (ChemEd X).
Research output: Contribution to specialist publication › Article

Open Access
Colourful chemistry of canning: part 5
Smellie, I. A. & Patterson, I. L. J., 6 Sept 2023, Chemical Education Xchange (ChemEd X).
Research output: Contribution to specialist publication › Article

Open Access
Colourful chemistry of canning: part 3
Smellie, I. A., Patterson, I. L. J. & Chalmers, B. A., 13 Apr 2023, Chemical Education Xchange (ChemEd X).
Research output: Contribution to specialist publication › Article

Open Access

Cite this

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title = "Colourful chemistry of canning:: part 2",

abstract = "Part 2 includes further anthocyanin experiments to make a connection between the food we eat and the chemical principles that are employed to ensure that canned foodstuffs can be preserved properly.",

author = "Smellie, {Iain A.} and Patterson, {Iain L. J.}",

year = "2022",

month = oct,

day = "18",

language = "English",

journal = "Chemical Education Xchange (ChemEd X)",

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AU - Smellie, Iain A.

AU - Patterson, Iain L. J.

PY - 2022/10/18

Y1 - 2022/10/18

N2 - Part 2 includes further anthocyanin experiments to make a connection between the food we eat and the chemical principles that are employed to ensure that canned foodstuffs can be preserved properly.

AB - Part 2 includes further anthocyanin experiments to make a connection between the food we eat and the chemical principles that are employed to ensure that canned foodstuffs can be preserved properly.

M3 - Article

JO - Chemical Education Xchange (ChemEd X)

JF - Chemical Education Xchange (ChemEd X)

ER -

Colourful chemistry of canning: part 2

Abstract

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Research output

Colourful chemistry of canning: part 4

Colourful chemistry of canning: part 5

Colourful chemistry of canning: part 3

Cite this