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Physical Sciences and Mathematics Commons™
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Full-Text Articles in Physical Sciences and Mathematics
Experimental Testing Program In Elementary Chemistry: A Preliminary Report, Billie G. Broach, Howard L. Hodges
Experimental Testing Program In Elementary Chemistry: A Preliminary Report, Billie G. Broach, Howard L. Hodges
Journal of the Arkansas Academy of Science
An experimental testing program is described which utilizes questions that are partly computer composed, in addition to a section composed by the instructor, and a retesting option to the student. Results from a trial of the program for one term indicate that (1) course grades were improved, (2) the student withdrawal failure rate was unaffected, and (3) the employed students took greater advantage of the retest than did the unemployed students.
Semiquantitative Infrared Analysis Of Diketones And Anhydrides In A Reaction Mixture, Dominic T.C. Yang, F. H. Watson Jr., J. O. Lay, R. Getty
Semiquantitative Infrared Analysis Of Diketones And Anhydrides In A Reaction Mixture, Dominic T.C. Yang, F. H. Watson Jr., J. O. Lay, R. Getty
Journal of the Arkansas Academy of Science
The ozonolysis of a hydroxymethylene ketone yields a mixture of diketone and anhydride. Treatment of hydroxymethylene camphor with ozone affords, in addition to the expected camphor quinone, a surprisingly large amount of camphoric anhydride (56%) via Baeyer-Villager reaction. Use of infrared absorption to analyze the relative amounts of camphor quinone and camphoric anhydride in a reaction mixture was studied by comparing peak heights of their carbonyl stretching bands.
Composition Of Arkansas Grapes During Maturation, Cameron Jones, Dominic T.C. Yang, Thomas O. Whitley
Composition Of Arkansas Grapes During Maturation, Cameron Jones, Dominic T.C. Yang, Thomas O. Whitley
Journal of the Arkansas Academy of Science
Changes in organic acid and glucose content during maturation and ripening of grapes grown in Arkansas in 1973 are shown for four French hybrid varieties, S5279, S10878, SV23- 657, and S13053, and for four rotundifolia varieties, Scuppernong, Tarheel, Fry, and Magoon. In all varieties the concentrations of malates and tartrates were highest in the early stages of berry growth after veraison. During ripening the titratable acidity decreased and Balling and pH measurements increased. Although varieties reached maturity on different dates, changes in parameters followed similar curves typical for grapes of the species but occurring over a short period (Johnson and …