Food Enzymes

Autor/inn/en	McBroom, Rachel; Oliver-Hoyo, Maria T.
Titel	Food Enzymes
Quelle	In: Science Teacher, 74 (2007) 7, S.58-63 (6 Seiten) PDF als Volltext Verfügbarkeit
Sprache	englisch
Dokumenttyp	gedruckt; online; Zeitschriftenaufsatz
ISSN	0036-8555
Schlagwörter	Leitfaden; Unterricht; Lehrer; Student Interests; Scientific Principles; Biology; Chemistry; Food; Laboratory Experiments; Inquiry; Science Instruction; High School Students; Secondary School Science; Biochemistry + Suchen Sie Ihr Suchwort? Lesson concept; Instruction; Unterrichtsentwurf; Unterrichtsprozess; Teacher; Teachers; Lehrerin; Lehrende; Studieninteresse; Biologie; Chemie; Lebensmittel; Laboratory work; Laborarbeit; Teaching of science; Science education; Natural sciences Lessons; Naturwissenschaftlicher Unterricht; High school; High schools; Student; Students; Oberschule; Schüler; Schülerin; Studentin; Biochemie
Abstract	Many students view biology and chemistry as two unrelated, separate sciences; how these courses are generally taught in high schools may do little to change that impression. The study of enzymes provide a great opportunity for both biology and chemistry teachers to share with students the interdisciplinary nature of science. This article describes two laboratory activities that demonstrate the roles of hydrolase and oxidoreductase enzymes found in common foods. The activities are designed to promote student interest and provide practice in scientific-inquiry skills. (Contains 3 figures.) (Author).
Anmerkungen	National Science Teachers Association. 1840 Wilson Boulevard, Arlington, VA 22201-3000. Tel: 800-722-6782; Fax: 703-243-3924; e-mail: membership@nsta.org; Web site: http://www.nsta.org
Erfasst von	ERIC (Education Resources Information Center), Washington, DC
Update	2017/4/10