Teaching Organic Chemistry: Starch Identification in Food

Detalhes bibliográficos
Autor(a) principal: de Oliveira, Michele Barbosa
Data de Publicação: 2023
Outros Autores: Almeida da Hora, Paulo Henrique
Tipo de documento: Artigo
Idioma: por
Título da fonte: Diversitas Journal
Texto Completo: https://diversitasjournal.com.br/diversitas_journal/article/view/2724
Resumo: This article highlights the importance of teaching Organic Chemistry to detect and understand starch in food. Starch is a complex carbohydrate essential for human nutrition. Teaching in this context enables students to comprehend the structure and properties of starch, as well as develop analytical skills for its identification. The article emphasizes pedagogical strategies such as practical experimentation and chemical tests like the iodine test to identify starch in food. Educational resources like virtual simulations and practical activities are presented to aid in teaching and understanding starch. By combining theory and practice, students grasp how starch affects the texture, flavor, and nutritional value of food, as well as its significance in various industries. This multidisciplinary approach promotes connected learning, critical thinking, and the application of acquired knowledge. In summary, teaching Organic Chemistry related to starch provides a deep understanding of food chemistry and its impact on health and industry. Active student engagement through practical approaches and innovative resources can enhance interest, motivation, and meaningful learning in this field.
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spelling Teaching Organic Chemistry: Starch Identification in FoodO ensino de Química Orgânica: Identificação de amido em alimentosQuímica orgânicaamidoensinosignificativoOrganic chemistrystarchteachingsignificantThis article highlights the importance of teaching Organic Chemistry to detect and understand starch in food. Starch is a complex carbohydrate essential for human nutrition. Teaching in this context enables students to comprehend the structure and properties of starch, as well as develop analytical skills for its identification. The article emphasizes pedagogical strategies such as practical experimentation and chemical tests like the iodine test to identify starch in food. Educational resources like virtual simulations and practical activities are presented to aid in teaching and understanding starch. By combining theory and practice, students grasp how starch affects the texture, flavor, and nutritional value of food, as well as its significance in various industries. This multidisciplinary approach promotes connected learning, critical thinking, and the application of acquired knowledge. In summary, teaching Organic Chemistry related to starch provides a deep understanding of food chemistry and its impact on health and industry. Active student engagement through practical approaches and innovative resources can enhance interest, motivation, and meaningful learning in this field.Este artigo destaca a importância do ensino de Química Orgânica para detectar e entender o amido presente nos alimentos. O amido é um carboidrato complexo essencial na nutrição humana. O ensino nesse contexto permite aos alunos compreender a estrutura e propriedades do amido, além de desenvolver habilidades analíticas para sua identificação. O artigo ressalta estratégias pedagógicas, como experimentação prática e testes químicos, como o teste do iodo, para identificar amido nos alimentos. Recursos educacionais, como simulações virtuais e atividades práticas, são apresentados para auxiliar no ensino e compreensão do amido. Combinando teoria e prática, os alunos entendem como o amido afeta a textura, sabor e valor nutricional dos alimentos, bem como sua importância em diversas indústrias. Essa abordagem multidisciplinar promove aprendizagem conectada, pensamento crítico e aplicação dos conhecimentos adquiridos. Em suma, o ensino de Química Orgânica relacionado ao amido proporciona uma compreensão profunda da química dos alimentos e seu impacto na saúde e indústria. O envolvimento ativo dos alunos com abordagens práticas e recursos inovadores pode aumentar o interesse, motivação e aprendizado significativo nessa área.Universidade Estadual de Alagoas - Eduneal2023-12-29info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://diversitasjournal.com.br/diversitas_journal/article/view/272410.48017/dj.v8i4.2724Diversitas Journal; Vol. 8 No. 4 (2023): Science, innovation and the role of the university in the production of knowledgeDiversitas Journal; Vol. 8 Núm. 4 (2023): Ciencia, innovación y el papel de la universidad en la producción de conocimientoDiversitas Journal; v. 8 n. 4 (2023): Ciência, inovação e o papel da universidade na produção de conhecimento2525-521510.48017/dj.v8i4reponame:Diversitas Journalinstname:Universidade Estadual de Alagoas (UNEAL)instacron:UNEALporhttps://diversitasjournal.com.br/diversitas_journal/article/view/2724/2348Copyright (c) 2023 Michele Barbosa de Oliveira, Paulo Henrique Almeida da Horahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessde Oliveira, Michele BarbosaAlmeida da Hora, Paulo Henrique2023-12-29T21:54:56Zoai:ojs.diversitasjournal.com.br:article/2724Revistahttps://diversitasjournal.com.br/diversitas_journal/indexPUBhttps://www.e-publicacoes.uerj.br/index.php/muralinternacional/oairevistadiversitasjournal@gmail.com2525-52152525-5215opendoar:2023-12-29T21:54:56Diversitas Journal - Universidade Estadual de Alagoas (UNEAL)false
dc.title.none.fl_str_mv Teaching Organic Chemistry: Starch Identification in Food
O ensino de Química Orgânica: Identificação de amido em alimentos
title Teaching Organic Chemistry: Starch Identification in Food
spellingShingle Teaching Organic Chemistry: Starch Identification in Food
de Oliveira, Michele Barbosa
Química orgânica
amido
ensino
significativo
Organic chemistry
starch
teaching
significant
title_short Teaching Organic Chemistry: Starch Identification in Food
title_full Teaching Organic Chemistry: Starch Identification in Food
title_fullStr Teaching Organic Chemistry: Starch Identification in Food
title_full_unstemmed Teaching Organic Chemistry: Starch Identification in Food
title_sort Teaching Organic Chemistry: Starch Identification in Food
author de Oliveira, Michele Barbosa
author_facet de Oliveira, Michele Barbosa
Almeida da Hora, Paulo Henrique
author_role author
author2 Almeida da Hora, Paulo Henrique
author2_role author
dc.contributor.author.fl_str_mv de Oliveira, Michele Barbosa
Almeida da Hora, Paulo Henrique
dc.subject.por.fl_str_mv Química orgânica
amido
ensino
significativo
Organic chemistry
starch
teaching
significant
topic Química orgânica
amido
ensino
significativo
Organic chemistry
starch
teaching
significant
description This article highlights the importance of teaching Organic Chemistry to detect and understand starch in food. Starch is a complex carbohydrate essential for human nutrition. Teaching in this context enables students to comprehend the structure and properties of starch, as well as develop analytical skills for its identification. The article emphasizes pedagogical strategies such as practical experimentation and chemical tests like the iodine test to identify starch in food. Educational resources like virtual simulations and practical activities are presented to aid in teaching and understanding starch. By combining theory and practice, students grasp how starch affects the texture, flavor, and nutritional value of food, as well as its significance in various industries. This multidisciplinary approach promotes connected learning, critical thinking, and the application of acquired knowledge. In summary, teaching Organic Chemistry related to starch provides a deep understanding of food chemistry and its impact on health and industry. Active student engagement through practical approaches and innovative resources can enhance interest, motivation, and meaningful learning in this field.
publishDate 2023
dc.date.none.fl_str_mv 2023-12-29
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://diversitasjournal.com.br/diversitas_journal/article/view/2724
10.48017/dj.v8i4.2724
url https://diversitasjournal.com.br/diversitas_journal/article/view/2724
identifier_str_mv 10.48017/dj.v8i4.2724
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://diversitasjournal.com.br/diversitas_journal/article/view/2724/2348
dc.rights.driver.fl_str_mv Copyright (c) 2023 Michele Barbosa de Oliveira, Paulo Henrique Almeida da Hora
https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2023 Michele Barbosa de Oliveira, Paulo Henrique Almeida da Hora
https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidade Estadual de Alagoas - Eduneal
publisher.none.fl_str_mv Universidade Estadual de Alagoas - Eduneal
dc.source.none.fl_str_mv Diversitas Journal; Vol. 8 No. 4 (2023): Science, innovation and the role of the university in the production of knowledge
Diversitas Journal; Vol. 8 Núm. 4 (2023): Ciencia, innovación y el papel de la universidad en la producción de conocimiento
Diversitas Journal; v. 8 n. 4 (2023): Ciência, inovação e o papel da universidade na produção de conhecimento
2525-5215
10.48017/dj.v8i4
reponame:Diversitas Journal
instname:Universidade Estadual de Alagoas (UNEAL)
instacron:UNEAL
instname_str Universidade Estadual de Alagoas (UNEAL)
instacron_str UNEAL
institution UNEAL
reponame_str Diversitas Journal
collection Diversitas Journal
repository.name.fl_str_mv Diversitas Journal - Universidade Estadual de Alagoas (UNEAL)
repository.mail.fl_str_mv revistadiversitasjournal@gmail.com
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