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Introducing Nonscience Majors to Science Literacy via a Laboratory and Lecture Beer Brewing Course
Journal of Chemical Education ( IF 3 ) Pub Date : 2020-03-30 , DOI: 10.1021/acs.jchemed.9b00870
Bruce C. Hamper 1 , Joseph W. Meisel 1
Affiliation  

“Beer Brewing: Chemical and Biochemical Principles” is a 15 week laboratory and lecture course specifically designed for nonscience majors as an introduction to science literacy via structured laboratory experiments that encourage student engagement. It provides students with a foundation in chemical and biochemical principles using a comprehensive theme of brewing beer. The first part of the course introduces students to basic concepts of measurement, matter, atoms, molecules, and compounds. These ideas are related to the composition of beer and the four fundamental ingredients for preparation of beer: malted grain, water, hops, and yeast. Hands on laboratory exercises build on these concepts through the measurement of specific gravity, pH, specific ions, flavor components, and alcohol content of appropriate liquids. Organic and biochemical principles are investigated through the measurement of mashing kinetics, evaluation of changes in wort during the brewing process, and determination of beer bitterness by the measurement of hops derived compounds. Within specific guidelines, each student team prepares a recipe for a different style of beer. The culmination of the course is brewing of that beer and the analysis of the final product in terms of alcohol by volume, carbohydrate content, and bitterness. Collaboration and sensory evaluation are introduced through field trips to local breweries.

中文翻译:

通过实验室和讲座啤酒酿造课程将非科学专业的学生介绍给科学素养

“啤酒酿造:化学和生化原理”是专门为非科学专业设计的为期15周的实验室和讲座课程,旨在通过鼓励学生参与的结构化实验室实验来介绍科学素养。它以酿造啤酒为主题,为学生提供化学和生化原理的基础。本课程的第一部分向学生介绍测量,物质,原子,分子和化合物的基本概念。这些想法与啤酒的成分以及制备啤酒的四种基本成分有关:麦芽谷物,水,啤酒花和酵母。通过测量比重,pH,特定离子,风味成分和适当液体的酒精含量,动手进行实验室练习可基于这些概念。通过测量糖化动力学,评估酿造过程中麦芽汁的变化以及通过测量啤酒花衍生的化合物来确定啤酒的苦味,来研究有机和生化原理。在特定的指导原则下,每个学生团队都会为不同风格的啤酒准备食谱。该课程的高潮是酿造该啤酒,并根据酒精的体积,碳水化合物含量和苦味对最终产品进行分析。通过对当地啤酒厂的实地考察,引入了协作和感官评估。每个学生团队都会准备不同风格啤酒的食谱。该课程的高潮是酿造该啤酒,并根据酒精的体积,碳水化合物含量和苦味对最终产品进行分析。通过对当地啤酒厂的实地考察,引入了协作和感官评估。每个学生团队都会准备不同风格啤酒的食谱。该课程的高潮是酿造该啤酒,并根据酒精的体积,碳水化合物含量和苦味对最终产品进行分析。通过对当地啤酒厂的实地考察,引入了协作和感官评估。
更新日期:2020-03-30
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