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Bridging Native American Culture and Chemistry: Gas Chromatography Experiments That Examine Native Foods

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Gerald Caple

Department of Chemistry, Pittsburgh State University, Pittsburgh, KS 66762

Andrew G. Sykes

Department of Chemistry, University of South Dakota, Vermillion, SD 57069

J. Chem. Educ., 1999, 76 (3), p 392

DOI: 10.1021/ed076p392

Publication Date (Web): March 1, 1999

Abstract

This article describes three chemistry experiments that link common foodstuffs traditionally and currently harvested by Native Americans in different parts of North America to modern chemical instrumentation and discovery methods. Methods of isolation and identification of fatty acids in piñon pine seeds, furocoumarins in Psoralea species, and epicuticular waxes in maize are described in detail.

Keywords (Audience):

Second-Year Undergraduate

Keywords (Domain):

Organic Chemistry

Keywords (Pedagogy):

Hands-On Learning / Manipulatives

Keywords (Subject):

Chromatography

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Received: August 03, 2009

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Bridging Native American Culture and Chemistry: Gas Chromatography Experiments That Examine Native Foods

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Phosphoric acid systems. 2. Catalytic conversion of fermentation ethanol to ethylene

Diffusion Coefficients in Multicomponent Gas Mixtures

Isolation, Structure Elucidation, and Identification of a Further Major Toxaphene Compound in Environmental Samples

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