Learning Biochemistry by Chocolate
Autor(a) principal: | |
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Data de Publicação: | 2006 |
Outros Autores: | , , , |
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 |
Resumo: | 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. |
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Learning Biochemistry by ChocolateBiochemistry, Chocolate, aminoacids and hormonesBoth 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.Sociedade Brasileira de Bioquímica e Biologia Molecular - SBBqGuedes, M.CCayres, C.B.Mercado, G.P.Pimentel, E.F.Silva, G.F.2006-07-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionResumos SBBq - avaliados pelos paresSBBq resúmenes - revisada por paresSBBq abstracts / peer-reviewedapplication/pdfhttp://bioquimica.org.br/revista/ojs/index.php/REB/article/view/6410.16923/reb.v4i3.64Revista de Ensino de Bioquímica; v. 4, n. 3 (2006): Especial 6 (SBBq): RBEBBM; 17Revista de Enseñanza de Bioquímica; v. 4, n. 3 (2006): Especial 6 (SBBq): RBEBBM; 17Journal of Biochemistry Education; v. 4, n. 3 (2006): Especial 6 (SBBq): RBEBBM; 17Revista de Ensino de Bioquímica; v. 4, n. 3 (2006): Especial 6 (SBBq): RBEBBM; 172318-8790reponame:Revista de Ensino de Bioquímicainstname:Sociedade Brasileira de Bioquímica e Biologia Molecular (SBBq)instacron:SBBQMporhttp://bioquimica.org.br/revista/ojs/index.php/REB/article/view/64/58Direitos autorais 2006 Revista de Ensino de Bioquímicahttp://creativecommons.org/licenses/by-nc-sa/4.0info:eu-repo/semantics/openAccess2022-03-25T17:18:06Zoai:ojs.bioquimica.org.br:article/64Revistahttp://bioquimica.org.br/revista/ojs/index.php/REBONGhttp://bioquimica.org.br/revista/ojs/index.php/REB/oaicontato@bioquimica.org.br||ensinodebioquimica@gmail.com2318-87901677-2318opendoar:2022-03-25T17:18:06Revista de Ensino de Bioquímica - Sociedade Brasileira de Bioquímica e Biologia Molecular (SBBq)false |
dc.title.none.fl_str_mv |
Learning Biochemistry by Chocolate |
title |
Learning Biochemistry by Chocolate |
spellingShingle |
Learning Biochemistry by Chocolate Guedes, M.C Biochemistry, Chocolate, aminoacids and hormones |
title_short |
Learning Biochemistry by Chocolate |
title_full |
Learning Biochemistry by Chocolate |
title_fullStr |
Learning Biochemistry by Chocolate |
title_full_unstemmed |
Learning Biochemistry by Chocolate |
title_sort |
Learning Biochemistry by Chocolate |
author |
Guedes, M.C |
author_facet |
Guedes, M.C Cayres, C.B. Mercado, G.P. Pimentel, E.F. Silva, G.F. |
author_role |
author |
author2 |
Cayres, C.B. Mercado, G.P. Pimentel, E.F. Silva, G.F. |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
|
dc.contributor.author.fl_str_mv |
Guedes, M.C Cayres, C.B. Mercado, G.P. Pimentel, E.F. Silva, G.F. |
dc.subject.por.fl_str_mv |
Biochemistry, Chocolate, aminoacids and hormones |
topic |
Biochemistry, Chocolate, aminoacids and hormones |
description |
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. |
publishDate |
2006 |
dc.date.none.fl_str_mv |
2006-07-04 |
dc.type.none.fl_str_mv |
|
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Resumos SBBq - avaliados pelos pares SBBq resúmenes - revisada por pares SBBq abstracts / peer-reviewed |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://bioquimica.org.br/revista/ojs/index.php/REB/article/view/64 10.16923/reb.v4i3.64 |
url |
http://bioquimica.org.br/revista/ojs/index.php/REB/article/view/64 |
identifier_str_mv |
10.16923/reb.v4i3.64 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
http://bioquimica.org.br/revista/ojs/index.php/REB/article/view/64/58 |
dc.rights.driver.fl_str_mv |
Direitos autorais 2006 Revista de Ensino de Bioquímica http://creativecommons.org/licenses/by-nc-sa/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Direitos autorais 2006 Revista de Ensino de Bioquímica http://creativecommons.org/licenses/by-nc-sa/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Bioquímica e Biologia Molecular - SBBq |
publisher.none.fl_str_mv |
Sociedade Brasileira de Bioquímica e Biologia Molecular - SBBq |
dc.source.none.fl_str_mv |
Revista de Ensino de Bioquímica; v. 4, n. 3 (2006): Especial 6 (SBBq): RBEBBM; 17 Revista de Enseñanza de Bioquímica; v. 4, n. 3 (2006): Especial 6 (SBBq): RBEBBM; 17 Journal of Biochemistry Education; v. 4, n. 3 (2006): Especial 6 (SBBq): RBEBBM; 17 Revista de Ensino de Bioquímica; v. 4, n. 3 (2006): Especial 6 (SBBq): RBEBBM; 17 2318-8790 reponame:Revista de Ensino de Bioquímica instname:Sociedade Brasileira de Bioquímica e Biologia Molecular (SBBq) instacron:SBBQM |
instname_str |
Sociedade Brasileira de Bioquímica e Biologia Molecular (SBBq) |
instacron_str |
SBBQM |
institution |
SBBQM |
reponame_str |
Revista de Ensino de Bioquímica |
collection |
Revista de Ensino de Bioquímica |
repository.name.fl_str_mv |
Revista de Ensino de Bioquímica - Sociedade Brasileira de Bioquímica e Biologia Molecular (SBBq) |
repository.mail.fl_str_mv |
contato@bioquimica.org.br||ensinodebioquimica@gmail.com |
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