Ethanol and education : alcohol as a theme for teaching chemistry
著者
書誌事項
Ethanol and education : alcohol as a theme for teaching chemistry
(ACS symposium series, 1189)
American Chemical Society , Distributed in print by Oxford University Press, c2014
大学図書館所蔵 全2件
  青森
  岩手
  宮城
  秋田
  山形
  福島
  茨城
  栃木
  群馬
  埼玉
  千葉
  東京
  神奈川
  新潟
  富山
  石川
  福井
  山梨
  長野
  岐阜
  静岡
  愛知
  三重
  滋賀
  京都
  大阪
  兵庫
  奈良
  和歌山
  鳥取
  島根
  岡山
  広島
  山口
  徳島
  香川
  愛媛
  高知
  福岡
  佐賀
  長崎
  熊本
  大分
  宮崎
  鹿児島
  沖縄
  韓国
  中国
  タイ
  イギリス
  ドイツ
  スイス
  フランス
  ベルギー
  オランダ
  スウェーデン
  ノルウェー
  アメリカ
注記
"This book comes from the symposium "Chemistry of Fermented Beverages" at the Biennial Conference on Chemical Education (BCCE) that was held in Grand Rapids, Michigan in August of 2014."--Pref.
Includes bibliographical references and index
内容説明・目次
内容説明
This book comes from the symposium "Chemistry of Fermented Beverages" at the Biennial Conference on Chemical Education (BCCE) that was held in Grand Rapids, Michigan in August of 2014. The symposium and book address some wonderful opportunities to engage students in a wide variety of chemistry classes, field experiences, study abroad, and other learning activities through examples involving alcoholic beverages. The topic lends itself to treatments that range from
serious to quirky and light-hearted, depending on the audience and objectives. Every subdiscipline of chemistry can be addressed through alcoholic beverages. All levels, from introductory chemistry for non-science majors to advanced chemistry seminars and research can incorporate the science of
alcoholic beverages. This volume will cover some of the possibilities through the lens of the experiences of chemistry faculty who teach about alcoholic beverages in a variety of settings, ranging from traditional chemistry programs to technical programs in the alcohol industry.
Within this volume there are some very good chapters covering alcohol, its production, analysis, metabolism, as a source of livelihood, its role in the development of chemistry, and as a means of attracting student interest. The
authors draw from experiences at every level from introductory chemistry for non-majors, through general and advanced chemistry major courses and projects, to specialized business/industrial applications. All of them show how some aspect of alcohol can be used as a model to enhance the learning process. This volume will provide resources for faculty who are considering, developing, or actively teaching: A course or sequence on alcohol production or service; A stand-alone course based on
fermented beverage chemistry or biotechnology; or Alcohol-based lessons or examples for an existing chemistry or biochemistry course.
目次
1. Overview
2. Fermentation Science in a Global Society with a Study Abroad Flavor
3. The Role of Alcoholic Fermentation in the Rise of Biochemistry
4. Beer and Brewing: Credible and Cultured Capstone Chemistry
5. Introduction to Brewing Science Courses
6. Engaging Non-Majors in Chemistry through Brewing and POGIL
7. Beer as an Introduction to Chemistry
8. Brewpub and Brewery Operations
9. "Beer Is Good for You" as a Message in Academia
10. Using a Simulated Commercial Wine Laboratory To Teach Quantitative Analysis Laboratory
11. Teaching Analytical Chemistry with Grapes and Wines
12. Chemical Profile of Texas Vodka
13. Analysis of Liquid Patent Medicines Archived at the Henry Ford Museum, via 1H NMR Spectroscopy
14. The Role of Disulfiram in Alcohol Metabolism and the Treatment of Alcoholism
「Nielsen BookData」 より