This is a chemistry reference eBook for level 3-9 teachers.
The molecular identity section of the Series includes applied-chemistry topics such as molecular aromas, fragrances, and odors; molecular nutrition; and the molecular environment. In this Molecular Aromas, Fragrances, and Odors eBook version 2.0, three-dimensional (3D) molecular models are provided for: 6 alcohols, 16 organic acids, 38 ester-based aromas, and 7 fresh-baked-bread aroma molecules. The types of aromas for the 38 esters are presented.
The topics of aromas and fragrances is, in my opinion, a superior way to introduce chemistry and molecules to elementary-level students. The sense of smell is remarkable, and can be used to discuss the specificity of biological receptors. I believe that the early teaching of the chemistry of aroma and fragrance molecules could become a lifetime memory. A laboratory topic could involve the identification of fruit aromas – orange, apple, lemon, pineapple, peach, etc. – while blindfolded; and state the name for each respective ester. Another laboratory topic could be to measure the threshold of odor detection for each of these fruit aromas.