Tytuł artykułu
Autorzy
Treść / Zawartość
Pełne teksty:
Identyfikatory
Warianty tytułu
Języki publikacji
Abstrakty
Chemistry plays a crucial role in everyday life, particularly in the kitchen, where its principles can enhance problem-solving skills and informed decision-making. This study aims to evaluate high school students’ understanding of applied chemistry in culinary contexts. A questionnaire was administered to 76 students, revealing that 42.6 % provided correct answers regarding the application of chemistry in the kitchen. The methodology involved analysing students’ responses to assess their awareness and appreciation of chemistry’s practical value. The findings suggest that promoting the application of chemistry principles not only fosters responsible citizenship but also optimises daily life benefits. Future research should explore effective strategies to enhance students’ engagement with chemistry in real-world contexts.
Słowa kluczowe
Czasopismo
Rocznik
Tom
Strony
85--93
Opis fizyczny
Bibliogr. 23 poz., rys., tab., wykr.
Twórcy
autor
- Organic Chemistry and Natural Substances Laboratory, Faculty of Exact Sciences and Computer Science, University of Djelfa, PO Box 3117, Djelfa 17000, Algeria
autor
- Organic Chemistry and Natural Substances Laboratory, Faculty of Exact Sciences and Computer Science, University of Djelfa, PO Box 3117, Djelfa 17000, Algeria
Bibliografia
- [1] Yamini S. Chemistry: The science behind common products. Procedure International Journal of Science and Technology. 2024;1(3):52-7. DOI: 10.62796/pijst.2024v1i307.
- [2] Vrvic MM, Miletic S, Lugonja N. How will chemistry help solve world hunger? Proceedings. 2023;91(1):235. DOI: 10.3390/proceedings2023091235.
- [3] Roy S. Chemistry in our daily life: Preliminary information. Int J Home Sci. 2016;2(3):361-6. https://www.homesciencejournal.com/archives/2016/vol2issue3/PartF/2-3-26.pdf.
- [4] Schlögl R. The role of chemistry in the energy challenge. Chem Sust Energy Materials. 2010;3(2):209-22. DOI: 10.1002/cssc.200900183.
- [5] Payal R, Saba N. Green chemistry and technology for sustainable development. Int J Sci Res Arch. 2023;8(2):161-5. DOI: 10.30574/ijsra.2023.8.2.0225.
- [6] Yuxin G. Mechanism and examples of Maillard reaction. Int J Food Sci Agricult. 2024;8(1):54-8. DOI: 10.26855/ijfsa.2024.03.008.
- [7] Brezonik PL, Arnold WA. C7 Principles of acid-base equilibria. Water Chem. 2022;241-70. DOI: 10.1093/oso/9780197604700.003.0007.
- [8] Bai L, Huan S, Rojas OJ, McClements DJ. Recent innovations in emulsion science and technology for food applications. J Agric Food Chem. 2021;69:8944-63. DOI: 10.1021/acs.jafc.1c01877.
- [9] McDonnell G. The use of hydrogen peroxide for disinfection and sterilization applications. Patai’s Chem Functional Groups. 2014;1-34. DOI: 10.1002/9780470682531.PAT0885.
- [10] Urakov A. Creation of “necessary” mixtures of baking soda, hydrogen peroxide and warm water as a strategy for modernization bleaching cleaners of ceramic. építôanyag - J Silicate Based Composite Materials. 2020;72(1):30-5. DOI: 10.14382/EPITOANYAG-JSBCM.2020.6.
- [11] ALjahdali N, Carbonero F. Impact of Maillard reaction products on nutrition and health: Current knowledge and need to understand their fate in the human digestive system. Crit Rev Food Sci Nutr. 2019;59(3):474-87. DOI: 10.1080/10408398.2017.1378865.
- [12] Palav TS. Chemistry of Cake Manufacturing. Encyclopedia of Food Grains (Second Ed.). 2016;3:367-74. DOI: 10.1016/B978-0-12-394437-5.00156-X.
- [13] Kiosseoglou V, Sherman P. Influence of egg yolk lipoproteins on the rheology and stability of O/W emulsions and mayonnaise. J Texture Stud. 2007;14(4):397-417. DOI: 10.1111/j.1745-4603.1983.tb00358.x.
- [14] Sudhanshu SB, Aly FE, Riadh H, Awanish K. Traditionally fermented pickles: How the microbial diversity associated with their nutritional and health benefits? J Functional Foods. 2020;70:103971. DOI: 10.1016/j.jff.2020.103971.
- [15] Burke RM, Monahan FJ. The tenderisation of shin beef using a citrus juice marinade. Meat Sci. 2003;63(2):161-8. DOI: 10.1016/S0309-1740(02)00062-1.
- [16] Yen PPL, Kitts, DD, Singh AP. Natural acidification with low-pH fruits and incorporation of essential oil constituents for organic preservation of unpasteurized juices. J Food Sci. 2018;83(8):2039-46. DOI: 10.1111/1750-3841.14277.
- [17] Kumari PVK, Akhila S, Srinivasa RY, Devi B.R. Alternative to artificial preservatives. Sys Rev Pharm. 2019;10(1):99-102. DOI: 10.5530/srp.2019.1.17.
- [18] Choe E, Min DB. Mechanisms of antioxidants in the oxidation of foods. Comprehensive Rev Food Sci Food Safety (CRFSFS). 2009;8(4):345-58. DOI: 10.1111/j.1541-4337.2009.00085.x.
- [19] Upasen S, Wattanachai P. Packaging to prolong shelf life of preservative-free white bread. Heliyon. 2018;4(9):e00802. DOI: 10.1016/j.heliyon.2018.e00802.
- [20] Zimele NM. The effectiveness of kitchen chemistry in developing science process skills in high school physical sciences. Master’s Degree. University of KwaZulu-Natal, Durban. 2022;1-124. DOI: 10.29086/10413/23030.
- [21] Chen C, Chen J, Ju L, Sonnert G, Sunbury S, Sadler PM. Kitchen chemistry boosts STEM identity and increases STEM career interests. J Chem Educ. 2024;101(7):2618-29. DOI: 10.1021/acs.jchemed.3c01141.
- [22] Prokša M, Drozdíková A, Haláková Z. “COVID-19 shock” and identified benefits for improved pre-service chemistry teacher education. Chem Didact Ecol Metrol. 2023;28(1-2):105-20. DOI: 10.2478/cdem-2023-0001.
- [23] Mycak M, Doležal R, Bílek M, Kolář K. Microwave-aided reactions of aniline derivatives with formic acid: Inquiry-based learning experiments. Chem Didact Ecol Metrol. 2022;27(1-2):135-51. DOI: 10.2478/cdem-2022-0008.
Typ dokumentu
Bibliografia
Identyfikator YADDA
bwmeta1.element.baztech-75cad49a-06c4-43f6-8680-e5c8bc5b307b
JavaScript jest wyłączony w Twojej przeglądarce internetowej. Włącz go, a następnie odśwież stronę, aby móc w pełni z niej korzystać.