The Biology and Chemistry of Brewing: An Interdisciplinary Course
The Biology and Chemistry of Brewing: An Interdisciplinary Course
复制标题
DOI：
10.1021/ed400523m
复制
发表时间：
2014-03-01
影响因子：
3
通讯作者：
Avery, Brian J.
中科院分区：
文献类型：
--
作者：
Hooker, Paul D.;Deutschman, William A.;Avery, Brian J.
在过去的九年里，我们一直为理科专业的学生提供一门跨学科的课程：酿造生物学与化学。本课程主要以实验室和探究为基础；在学生/教师总共24小时的接触时间中，大约6小时用于讲课，其余18小时用于实验室练习、研究和实地考察。在这里，我们描述了课程开发以及实验室作业的总结，并在辅助信息中提供了实验练习的完整细节。本课程适合学过一年普通化学和普通生物学的学生。
For the past nine years, we have been offering an interdisciplinary course for science majors: The Biology and Chemistry of Brewing. This course is primarily laboratory- and inquiry-based; from a total of 24 h of student/instructor contact time, approximately 6 h are devoted to lecture, and the other 18 h are divided between laboratory exercises, research, and field trips. Here, we describe course development as well as a summary of the laboratory assignments, with complete details of laboratory exercises available in the supporting information. This course is appropriate for students who have one year of general chemistry and general biology.