Teaching Organic Chemistry: Starch Identification in Food
Autor(a) principal: | |
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Data de Publicação: | 2023 |
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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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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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1797051274002169856 |