Introducing Nonscience Majors to Science Literacy via a Laboratory and Lecture Beer Brewing Course
Introducing Nonscience Majors to Science Literacy via a Laboratory and Lecture Beer Brewing Course
复制标题
DOI：
10.1021/acs.jchemed.9b00870
复制
发表时间：
2020-05-12
影响因子：
3
通讯作者：
Meisel, Joseph W.
中科院分区：
文献类型：
--
作者：
Hamper, Bruce C.;Meisel, Joseph W.
“啤酒酿造：化学和生物化学原理”是一门15周的实验和讲座课程，专门为非科学专业的学生设计，通过结构化的实验室实验来介绍科学素养，鼓励学生参与。它为学生提供化学和生化原理的基础，使用酿造啤酒的综合主题。课程的第一部分向学生介绍测量、物质、原子、分子和化合物的基本概念。这些想法与啤酒的组成和啤酒制备的四种基本成分有关：麦芽、水、啤酒花和酵母。通过测量适当液体的比重，pH值，特定离子，风味成分和酒精含量，动手实验室练习建立在这些概念的基础上。通过测量捣碎动力学，评估麦芽汁在酿造过程中的变化，以及通过测量啤酒花衍生化合物来确定啤酒苦味，研究了有机和生化原理。在特定的指导方针下，每个学生团队准备一种不同风格啤酒的配方。课程的高潮是酿造啤酒，并分析最终产品的酒精含量，碳水化合物含量和苦味。通过对当地啤酒厂的实地考察，介绍了合作和感官评价。
"Beer Brewing: Chemical and Biochemical Principles" is a 15 week laboratory and lecture course specifically designed for nonscience majors as an introduction to science literacy via structured laboratory experiments that encourage student engagement. It provides students with a foundation in chemical and biochemical principles using a comprehensive theme of brewing beer. The first part of the course introduces students to basic concepts of measurement, matter, atoms, molecules, and compounds. These ideas are related to the composition of beer and the four fundamental ingredients for preparation of beer: malted grain, water, hops, and yeast. Hands on laboratory exercises build on these concepts through the measurement of specific gravity, pH, specific ions, flavor components, and alcohol content of appropriate liquids. Organic and biochemical principles are investigated through the measurement of mashing kinetics, evaluation of changes in wort during the brewing process, and determination of beer bitterness by the measurement of hops derived compounds. Within specific guidelines, each student team prepares a recipe for a different style of beer. The culmination of the course is brewing of that beer and the analysis of the final product in terms of alcohol by volume, carbohydrate content, and bitterness. Collaboration and sensory evaluation are introduced through field trips to local breweries.