| Project/Area Number |
25350267
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Multi-year Fund |
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| Section | 一般 |
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| Research Field |
Science education
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| Research Institution | Meiji University |
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Principal Investigator |
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| Project Period (FY) |
2013-04-01 – 2016-03-31
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| Project Status |
Completed (Fiscal Year 2015)
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| Budget Amount *help |
¥2,470,000 (Direct Cost: ¥1,900,000、Indirect Cost: ¥570,000)
Fiscal Year 2015: ¥910,000 (Direct Cost: ¥700,000、Indirect Cost: ¥210,000)
Fiscal Year 2014: ¥910,000 (Direct Cost: ¥700,000、Indirect Cost: ¥210,000)
Fiscal Year 2013: ¥650,000 (Direct Cost: ¥500,000、Indirect Cost: ¥150,000)
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| Keywords | 酵素 / タンパク質 / 調理 / 物理化学変化 / 食品 / 細胞 / 生物教育 / 科学教育 / デンプン / 変性 / 冷凍保存 / 科学リテラシー / 実験教材 |
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| Outline of Final Research Achievements |
Cooking has a valid potential for learning the nature of biopolymer compounds. In this study, we have developed some experimental teaching materials as follows: (1) the teaching material that can be confirmed the action of the enzymes also by way of tasting, by sealing of visible substrates and Shiokoji homogenete in a transparent bag. (2) the teaching material to learn the nature of the amylase. by vacuum cooking of sweet potato in some different programs. (3) the teaching material that provide exploratory learn about a gluten, by making the noodles from some flours. (4) the teaching material to learn about the metabolism of the yeast, by placing the sugar-free control in making bread. (5) the teaching material which can provide the chance of feeling the sweetness of the morning picking vegetables by using hydroponics device. Simple plant factory model with the concentration checking of the nutrient solution was also developed.
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