Open Access. Powered by Scholars. Published by Universities.®
Physical Sciences and Mathematics Commons™
Open Access. Powered by Scholars. Published by Universities.®
- Keyword
Articles 1 - 2 of 2
Full-Text Articles in Physical Sciences and Mathematics
Visualization Without Vision – How Blind And Visually Impaired Students And Researchers Engage With Molecular Structures, Croix J. Laconsay, Henry B. Wedler, Dean J. Tantillo
Visualization Without Vision – How Blind And Visually Impaired Students And Researchers Engage With Molecular Structures, Croix J. Laconsay, Henry B. Wedler, Dean J. Tantillo
Journal of Science Education for Students with Disabilities
This article examines the tools and techniques currently available that enable blind and visually impaired (BVI) individuals to visualize three-dimensional objects used in learning chemistry concepts. How BVI individuals engage with and visualize molecular structure is discussed and recent tactile (or haptic) and auditory methods for visualization of various chemistry concepts are summarized. Remaining challenges for chemistry education researchers are described with the aim of highlighting the potential value of educational research in further enabling BVI students to pursue careers in science, technology, engineering, and mathematics (STEM) fields.
Effect Of Microwave Heating On The Migration Of Additives From Ps, Pp And Pet Container Into Food Simulants, Ruoyin Cai, Kereilemang Khana Mokwena Nthoiwa, Changfeng Ge
Effect Of Microwave Heating On The Migration Of Additives From Ps, Pp And Pet Container Into Food Simulants, Ruoyin Cai, Kereilemang Khana Mokwena Nthoiwa, Changfeng Ge
Journal of Applied Packaging Research
The main objective of this thesis is to test three different microwaving packaging materials that are the most common material in the market, viz. polystyrene (PS), polypropylene (PP), and polyethylene terephthalate (PET), migrated into four food simulant solutions. Four different simulant solutions were used based on the food type and FDA recommendations and regulations. These food simulants include vegetable pure oil, 3% (v/v) aqueous acetic acid, 15% (v/v) ethanol, and olive oil in the temperature of 100°C.Headspace gas chromatography with mass spectrometric detection (GC/MS) was used to determine the relative migration values from packaging materials into food by putting the …