31,679 research outputs found
Cooking in chemistry: Motivation for teaching chemistry
No full textMichael Marschal, Chemie des Kochens: Motivation für den Chemieunterricht.Durch fehlenden Praxisbezug fehlt den Schülern oft jede Möglichkeit, sich mit der Naturwissenschaft Chemie identifizieren zu können. Diese Arbeit verknüpft Chemie mit einem Prozess, der für alle Menschen fast alltäglich ist, dem Kochen. Im ersten Teil beleuchtet der Autor den Begriff ?Lebensmittel? und die Zusammensetzung unserer Nahrungsmittel. Dabei wird auf alle Nährstoffe und die für den Verlauf der Arbeit wichtigsten Ergänzungsstoffe einzeln eingegangen. Der zweite Teil behandelt die chemischen Veränderungen verschiedener Nahrungsmittel bei alltäglichen Vorgängen der Lebensmittelzubereitung. Garverfahren wie das Blanchieren, Kochen, Braten und Backen werden erklärt und ihre Auswirkungen auf das Gargut analysiert. Am Ende jedes Kapitels findet man zahlreiche Schüler- und Lehrerexperimente, die schnell und einfach durchführbar sind und keine kostspieligen chemischen Apparaturen benötigen. Alle Experimente liegen protokolliert vor, inklusive Fotodokumentation und abschließender Bewertung durch den Autor. Unter dem Kapitel Mineralstoffe findet man außerdem eine Untersuchung 14 verschiedener Salzproben mittels ICP. Der letzte Teil handelt von der didaktischen Umsetzung des Themas im Chemieunterricht. Hier wird die Verbindung mit dem Lehrplan, den Basiskonzepten und den Bildungsbereichen besprochen, und es werden Anknüpfungspunkte für fächerübergreifenden Unterricht vorgeschlagen.Michael Marshal, cooking in chemistry: motivation for teaching chemistry.Due to lack of practical experience in chemistry, students often miss the chance to identify with the science chemistry. This diploma thesis illustrates the chemical processes of cooking, practiced regularly by everybody, from the scientific point of view. In the first part, the author defines the term "foodstuff" and clarifies the chemical composition of food. Hereby all nutrients and the most important supplements are discussed seperately. The second part of the thesis concentrates explicitely on the chemical reactions happening to different food during the process of cooking. Cooking methods such as blanching, boiling, frying and baking are analyzed in detail and the effects they have on the food. At the end of each chapter you can find numerous experiments for students and teachers, which are fast and simple to perform and do not require expensive chemical equipment. All of the mentioned experiments are individually protocolled, documented with photos and evaluated by the author. The chapter minerals contains in particular an in-depth study of 14 different salt samples,detected with ICP. The last part offers ideas to integrate the topic in chemistry at school. Here you can find the connection to the curriculum, to the basic concepts of education and possibilities for interdisciplinary teaching.vorgelegt von Michael MarschalAbweichender Titel laut Übersetzung der Verfasserin/des VerfassersGraz, Univ., Dipl.-Arb., 2012Zsfassung in dt. und engl. Sprach
Cooking in chemistry: Motivation for teaching chemistry
No full textMichael Marschal, Chemie des Kochens: Motivation für den Chemieunterricht.Durch fehlenden Praxisbezug fehlt den Schülern oft jede Möglichkeit, sich mit der Naturwissenschaft Chemie identifizieren zu können. Diese Arbeit verknüpft Chemie mit einem Prozess, der für alle Menschen fast alltäglich ist, dem Kochen. Im ersten Teil beleuchtet der Autor den Begriff ?Lebensmittel? und die Zusammensetzung unserer Nahrungsmittel. Dabei wird auf alle Nährstoffe und die für den Verlauf der Arbeit wichtigsten Ergänzungsstoffe einzeln eingegangen. Der zweite Teil behandelt die chemischen Veränderungen verschiedener Nahrungsmittel bei alltäglichen Vorgängen der Lebensmittelzubereitung. Garverfahren wie das Blanchieren, Kochen, Braten und Backen werden erklärt und ihre Auswirkungen auf das Gargut analysiert. Am Ende jedes Kapitels findet man zahlreiche Schüler- und Lehrerexperimente, die schnell und einfach durchführbar sind und keine kostspieligen chemischen Apparaturen benötigen. Alle Experimente liegen protokolliert vor, inklusive Fotodokumentation und abschließender Bewertung durch den Autor. Unter dem Kapitel Mineralstoffe findet man außerdem eine Untersuchung 14 verschiedener Salzproben mittels ICP. Der letzte Teil handelt von der didaktischen Umsetzung des Themas im Chemieunterricht. Hier wird die Verbindung mit dem Lehrplan, den Basiskonzepten und den Bildungsbereichen besprochen, und es werden Anknüpfungspunkte für fächerübergreifenden Unterricht vorgeschlagen.Michael Marshal, cooking in chemistry: motivation for teaching chemistry.Due to lack of practical experience in chemistry, students often miss the chance to identify with the science chemistry. This diploma thesis illustrates the chemical processes of cooking, practiced regularly by everybody, from the scientific point of view. In the first part, the author defines the term "foodstuff" and clarifies the chemical composition of food. Hereby all nutrients and the most important supplements are discussed seperately. The second part of the thesis concentrates explicitely on the chemical reactions happening to different food during the process of cooking. Cooking methods such as blanching, boiling, frying and baking are analyzed in detail and the effects they have on the food. At the end of each chapter you can find numerous experiments for students and teachers, which are fast and simple to perform and do not require expensive chemical equipment. All of the mentioned experiments are individually protocolled, documented with photos and evaluated by the author. The chapter minerals contains in particular an in-depth study of 14 different salt samples,detected with ICP. The last part offers ideas to integrate the topic in chemistry at school. Here you can find the connection to the curriculum, to the basic concepts of education and possibilities for interdisciplinary teaching.vorgelegt von Michael MarschalAbweichender Titel laut Übersetzung der Verfasserin/des VerfassersGraz, Univ., Dipl.-Arb., 2012Zsfassung in dt. und engl. Sprach
Michael Rodriguez interviews fiction writer Michael Kimball
No full textAuthor Michael Kimball talks about moving away from Michigan to become a successful writer, his education, the fiction reading series he has started in Baltimore, the life-story-on-postcard project, and his book "Dear everybody." Kimball is interviewed by Michigan State University Librarian Michael Rodriguez for the Michigan State University Libraries' Michigan Writers Series
Michael Rodriguez interviews author Paul Clemens
No full textAuthor Paul Clemens talks about his book "Made in Detroit," the genre of memoir, and writing about race. Clemens is interviewed by Michigan State University Librarian Michael Rodriguez for the MSU Libraries' Michigan Writers Series. Held in the MSU Main Library
Michael Rodriguez interviews author Tom Springer
No full textAuthor Tom Springer is interviewed about his writing career and his newest book "Looking for hickories". Springer talks about his career following after earning an Environmental Journalism degree from Michigan State University. He calls his genre "creative non-fiction" and explains how he weaves his memories into his books about life in rural and wild Michigan. Part of the Michigan State University Libraries' Michigan Writers Series. Springer is interviewed by Librarian Michael Rodriguez
Michael Rodriguez interviews author Gary Gildner
No full textAuthor Gary Gildner explains why he left his tenured teaching position to move to Idaho to became a full-time writer of poetry. Gildner talks about donating his personal papers to Michigan State University Libraries' Special Collections, his writing style and how he approaches writing. Gildner is interviewed by MSU Librarian Michael Rodriguez for the MSU Libraries' Michigan Writer Series. Held at the MSU Main Library
Gold standard of UK degrees is lost in translation
No full textInflated marks, overworked staff and politically compromised courses are the price of exploiting offshore UK registered students, says Michael Day
Michael Rodriguez interviews historian and author Keith Widder
No full textHistorian and author Keith Widder talks about his move to Michigan from Wisconsin, his career as Curator of History for the Mackinac Island State Park Commission, his research interests, his book "Michigan Agricultural College", and his current projects. Widder is interviewed by Michigan State University Librarian Michael Rodriguez for the MSU Libraries' Michigan Writers Series. Held in the MSU Main Library
Dr. Michael Janis, Morehouse College, August 2011, August 2011
No full textThis video is a conversation with Dr. Michael Janis. Dr. Janis talks about his book, "Africa After Modernism: Transitions in Literature, Media and Philosophy". Yolanda Gilmore-Bivins, AUC Woodruff Library, is the interviewer
Square Dancing with the Stars to Enhance Dynamic Hirschman Linkages?
No full textIn this Presidential Address, the author takes the reader on a reconnaissance of his life and time as a regional scientist. He points out scenery he found scintillating along the way, hoping that some may pick up the banner and chew on a few of the ideas for a while. He suggests a revisit to Albert O. Hirschman’s notion of key sectors and more empirical analysis related to Marcus Berliant’s and Masahisa Fujita’s notion of knowledge creation and transfer.Presidential Address, San Antonio, Texas, March 29, 2014 (53rd Meetings of the Southern Regional Science Association
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