Learning Biochemistry by Chocolate

• Autor(a) principal: Guedes, M.C
• Data de Publicação: 2006
• Outros Autores: Cayres, C.B., Mercado, G.P., Pimentel, E.F., Silva, G.F.
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista de Ensino de Bioquímica
• Texto Completo: http://bioquimica.org.br/revista/ojs/index.php/REB/article/view/64
• topic: Biochemistry, Chocolate, aminoacids and hormones

Both sensations and biochemical reactions taken place or promoted during ingestion of chocolate were the motivation for  investigating  the  organic  compounds  present  in  this  source.  Cocoa  and  chocolate  are  composed  by  several substances , among them, aminoacids and alkaloids.The objective of this investigation was to purpose a contextured approach  of  biochemistry  through  the  sensations  and  reactions  involving  aminoacids,  theobromine  and  hormones. Methodology: 1. Theoretical part:  constituted  by theoretical  and tutorial classes  about aminoacids, theobromine and hormones  involved  at  the  metabolism;  2.  Questionary:  ten  questions  based  upon  theoretical  classes,  personal sensations  and  general  aspects  of chocolate;  3.Lecture:  Cientific  articles  searched  in  periodics  by  own  students  as well  as  newspaper  reports;  4.  Experimental:  Laboratory  experiments  including  extraction,  characterization, spectrometric quantification  after  specific reactions  and identification by  Rf  comparison with  standards  on TLC  from cocoa  almonds  and  both  powder  cocoa  and  chocolate.  The  study  was  applied  in  30  students  from  a  chemistry college. Results: The results pointed out to a higher frequency of the students and to a increased interest  from them by   biochemistry  issues  and  cientific  lectures,  as  well  as  a  satisfactory  acquirement  of  theoretical  and  practice knowledge of aminoacids and hormones, spectrometry and chromatography. Conclusion: A contextured approach is quite positive for learning biochemistry to chemists.