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Table of Contents
March 2008
Volume 85, Issue 3
Pages 331-464
About the Cover:
Food Science and Consumer Chemistry. This issue features a variety of articles that involve food science and consumer chemistry, and eggs are an integral component in two of the laboratory experiments. In the article by Wink and Hwang-Choe, preservice elementary education teachers are introduced to inquiry learning by using flotation methods to separate hard-boiled and uncooked eggs based on density. Maloney, Quiazon, and Indralingam describe an instrumental analysis experiment involving biochemical principles to measure iron in egg yolk.
indicates the article is freely available through sponsorship by the author or related funding agency.
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