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Exploring Biochemical Reactions of Proteins, Carbohydrates, and Lipids through a Milk-Based Demonstration and an Inquiry-Based Worksheet: A COVID-19 Laboratory Experience

    1. [1] Ambrose University, Canada
  • Localización: Journal of chemical education, ISSN 0021-9584, Vol. 97, Nº 9, 2020, págs. 2669-2677
  • Idioma: inglés
  • Texto completo no disponible (Saber más ...)
  • Resumen
    • The COVID-19 pandemic has placed pressure on institutions, and especially instructors, to deliver course content in innovative ways, often with limited resources. In face-to-face learning, many chemistry instructors value inquiry-based learning with real-world applications. These types of learning activities cultivate student interest and, thus, motivate students to achieve their best. However, inquiry-based learning can be more challenging in an online environment, especially given limited resources and preparation time. This paper describes an inquiry-based laboratory demonstration that is inexpensive and easy to conduct outside of the traditional laboratory setting and yet provides a valuable learning experience for second-semester organic chemistry students. In this activity, students apply their knowledge of chemistry to the proteins, carbohydrates, and lipids in bovine milk, studying the casein protein, lactose, fatty acids, and more. Students complete a pre-lab assignment individually, watch prerecorded demonstrations via the Zoom video-conferencing platform, and complete a guided inquiry worksheet in groups, via breakout rooms. These activities help students review concepts such as solubility, hydrogen bonding, and acidity and invite them to apply new material on carbonyl chemistry, hydrolysis, and the relationship between protein structure and function. Because this learning activity challenges students to explore real-world implications, it deepens their understanding of the intricate interplay between organic chemistry, biochemistry, and microbiology and thus prepares them for further scientific inquiry in these areas.


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