Analysis of kombucha to teach biochemical concepts and techniques to undergraduate students
| Autor: | Kaitlin B. Applegate, Patrick R. Cheek, Jennifer K. Inlow |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
0303 health sciences
Science instruction Kombucha Medical education Tea Universities Biochemical Phenomena education 05 social sciences 050301 education Biology Biochemistry 03 medical and health sciences Fermentation Humans Laboratories Students 0503 education Molecular Biology Education Medical Undergraduate 030304 developmental biology |
| Zdroj: | Biochemistry and Molecular Biology Education. 47:459-467 |
| ISSN: | 1539-3429 1470-8175 |
| Popis: | Laboratory exercises for undergraduate biochemistry students are described in which changes in sugar content during fermentation of the trendy beverage kombucha are analyzed by three methods: thin layer chromatography, a 3,5-dinitrosalicylic acid assay, and a standard commercial blood glucose meter. Each of the three analyses can be completed in a typical laboratory session lasting two to three hours. The exercises are designed to reinforce concepts typically covered in an undergraduate biochemistry course as well as to teach a variety of laboratory techniques. The exercises have been used with positive results in an upper level biochemistry laboratory course for junior/senior students majoring in chemistry or biology. © 2019 International Union of Biochemistry and Molecular Biology, 47(4):459-467, 2019. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Plný text