CHE 124 Flex Developers

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The Lifestyle Project at the University of Redlands

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This three-week project begins with a measurement of "baseline" consumptive behavior followed by two weeks of working to reduce the use of water, energy, high-impact foods, and other materials. The assignment uses an Excel spreadsheet that calculates direct energy and water use as well as indirect CO2 and water use associated with food consumption.

Material Type: Activity/Lab

Author: Chris Sinton

Fat Facts: Comparing the Structure and Function of Lipids

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It's Mother's Day and Dolly, a high school senior, is making a Mediterranean salad for her mom, who is a college chemistry major and who likes to take every opportunity to teach Dolly what she has learned in school. Today is no exception, as she guides Dolly through a chemistry lesson in the kitchen. The case compares and contrasts the structures of various fatty acids, saturated with unsaturated, monounsaturated with polyunsaturated, and cis-conformation with trans-conformation. The melting point differences of saturated, monounsaturated, and polyunsaturated fatty acids also are explained as are the structures and functions of triacylglycerol, phospholipid, HDL cholesterol, LDL cholesterol, and omega-3 fatty acids. The case could be used in courses in general chemistry, organic chemistry, biochemistry, nutrition, biology, and food science.

Material Type: Case Study

Authors: Lalitha S. Jayant, Ling Chen

All That Glitters May Not Be Gold: A Troublesome Case of Transgenic Rice

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In this decision case, a congressional staffer must weigh a number of competing concerns and issues, including popular reactions to genetically modified organisms, in deciding how to present information to her boss, an influential congressman drafting legislation to support agricultural research. The case explores the social and biological issues surrounding micronutrient malnutrition, including deficiencies of several vitamins and essential minerals, especially iron, iodine, and vitamin A, which affect at least one-third of the world's population, primarily in developing nations. Developed for a graduate-level seminar on "Genomics, Agriculture, Food Systems and Development," the case teaches about the issues surrounding genomic applications in agriculture and their implications to health, environmental stewardship, economic sustainability, and national development.

Material Type: Case Study

Author: Gerald F. Combs, Jr

The Case of the Missing Bees: High Fructose Corn Syrup and Colony Collapse Disorder

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Colony Collapse Disorder (CCD) has claimed approximately one-third of the commercial honeybee population in recent years. A number of causes have been suggested for this phenomenon, including the consumption of high fructose corn syrup (HFCS) by the bees. This directed case investigates the issues and chemistry that might be involved in CCD related to HFCS. The case was developed for use in an undergraduate organic chemistry or food chemistry course.

Material Type: Case Study

Authors: Frank J. Dinan, Jeffri C. Bohlscheid

The Chemistry of Curcumin: The Health-Promoting Ingredient in Tumeric

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This case study was developed to engage students by making connections between core concepts in organic chemistry and the health-promoting chemical, curcumin, found in turmeric. The case is in the form of a dialogue between a couple about the surprising color change observed in their turmeric-containing soup when baking soda is added. Concepts taught by the case include keto-enol tautomerization, resonance theory, chelation, and pH dependant hydrolysis and ionization. Developed for a first-semester organic chemistry course, the case could be adapted for use in undergraduate biochemistry and food science courses.

Material Type: Case Study

Author: Brahmadeo Dewprashad

Would You Supersize My Cancer, Please?: A Case Study Exploring Chemicals in the News

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The recent discovery of acrylamide in both fried and baked foods like French fries and potato chips has caused alarm. Acrylamide is both a known carcinogen in animals when administered in high doses and a neurotoxin when humans are exposed to large amounts in the workplace. However, the link between acrylamide in food and human health is much less clear. In working through the case, students compare the accuracy of news headlines, articles, and web pages with the information presented in scientific journals. This case was designed for non-science major courses and can also be used in seminars.

Material Type: Case Study

Authors: Ashley Coffelt, Mark M. Richter

Certified Cultured Beef: Raising Beef Without the Cow?

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In this case study, students are introduced to concepts and techniques in modern biotechnology, as well as the possible implications of this emerging science, by considering the possibility of in vitro cultured meat. Intended for use in a college-level meat science, food science, or human nutrition course, the case could also be used in courses in environmental science, agribusiness, agriculture law and policy, animal philosophy/well-being, and high school AP food science.

Material Type: Case Study

Authors: Bryan Hains, Dawn Hains, Mark Balschweid

The Benign Hamburger

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In this dilemma case study, the executives of a popular restaurant chain must decide whether to use irradiated meat, in this case, beef, to protect its customers from the bacteria, E. coli. Students learn about food irradiation and discuss issues related to food safety and the public's acceptance of new food technologies. As developed, the case could be used in a variety of introductory science courses in chemistry, physics, biology, environmental science, and agricultural science.

Material Type: Case Study

Authors: Graham F. Peaslee, Juliette Lantz, Mary Walczak

Irradiation: Is it Consumer-Friendly?

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"Leo Altamari," CEO of Kutztown Meat Packing Corporation, has just come back from his Monday morning staff meeting, where the major agenda item was a discussion about the irradiation of meat products. Leo must decide whether his company should pursue meat irradiation, weighing the expense of the technology and the wariness of many consumers, even though research has shown it to be an effective means of eliminating E. coli contamination in meat products. Developed for an introductory food science course, the case introduces students to consumer perceptions and beliefs about food irradiation and teaches them how the food industry evaluates new processing technologies from a business perspective.

Material Type: Case Study

Author: Swamy Anantheswaran

Do You Really Know What You're Eating?: A Case Study on Genetically Modified Foods

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Starting from a fictional "news" report about an apparent allergic reaction to a taco tainted by genetically modified corn, students consider some of the techniques and procedures used in modern molecular genetics and microbiology as well as some of the issues associated with genetically modified organisms (GMOs). Originally designed for role-play and PowerPoint assignments, suggestions for a shortened version are also provided. Suitable for a general microbiology course, the case could also be used in an introductory molecular biology course with appropriate modifications. Various levels of coverage of the topic of recombinant DNA are possible.

Material Type: Case Study

Authors: Mary Celeste Reese, Wayne Shew

CTE Agribusiness & Food Products and Processes: Ground Beef

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This task was developed by high school and postsecondary mathematics and agriculture sciences educators, and validated by content experts in the Common Core State Standards in mathematics and the National Career Clusters Knowledge & Skills Statements. It was developed with the purpose of demonstrating how the Common Core and CTE Knowledge & Skills Statements can be integrated into classroom learning - and to provide classroom teachers with a truly authentic task for either mathematics or CTE courses.

Material Type: Activity/Lab, Lesson Plan

CTE Agribusiness & Food Products and Processes: Yogurt Packaging

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This task was developed by high school and postsecondary mathematics and agriculture sciences educators, and validated by content experts in the Common Core State Standards in mathematics and the National Career Clusters Knowledge & Skills Statements. It was developed with the purpose of demonstrating how the Common Core and CTE Knowledge & Skills Statements can be integrated into classroom learning - and to provide classroom teachers with a truly authentic task for either mathematics or CTE courses.

Material Type: Activity/Lab, Lesson Plan

CTE Agribusiness & Food Products and Processes: Rabbit Food

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This task was developed by high school and postsecondary mathematics and agriculture sciences educators, and validated by content experts in the Common Core State Standards in mathematics and the National Career Clusters Knowledge & Skills Statements. It was developed with the purpose of demonstrating how the Common Core and CTE Knowledge & Skills Statements can be integrated into classroom learning - and to provide classroom teachers with a truly authentic task for either mathematics or CTE courses.

Material Type: Activity/Lab, Lesson Plan

Out of the Frying Pan and into the Grease Fire: A Case Study in Food Science

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Late on a Saturday night, a fire in the kitchen of a popular restaurant results in almost a million dollars in damages. Fortunately, there is no loss of life or serious injury. Fire department officials think that a grease fire was most likely the cause of the blaze, but the investigation is ongoing. Students assume the role of the fire chief leading the investigation as they gather facts for the insurance report they must write about the fire. The case was developed for a course in food chemistry taken primarily by food science and dietetics students. It could also be used in a hotel and restaurant management program.

Material Type: Case Study

Author: Ingolf Gruen

Cooking Under Pressure: Applying the Ideal Gas Law in the Kitchen

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The Clarksons are making dinner for friends and decide to try out their new pressure cooker. As students read the dialogue that ensues, they learn about how the boiling point of water is directly related to external pressure, apply the ideal gas law, and relate chemical reaction rates with temperatures in addition to learning about the conservation of energy. Designed for a non-majors' general chemistry course, the case could be extended to other disciplines, including physics, nutrition, and microbiology.

Material Type: Case Study

Authors: Diane R. Wang, Jennifer Y. Anderson, Ling Chen

Kitchen Chemistry, Spring 2009

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" This seminar is designed to be an experimental and hands-on approach to applied chemistry (as seen in cooking). Cooking may be the oldest and most widespread application of chemistry and recipes may be the oldest practical result of chemical research. We shall do some cooking experiments to illustrate some chemical principles, including extraction, denaturation, and phase changes."

Material Type: Full Course

Author: Christie, Patricia

Kitchen Chemistry, Spring 2009

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" This seminar is designed to be an experimental and hands-on approach to applied chemistry (as seen in cooking). Cooking may be the oldest and most widespread application of chemistry and recipes may be the oldest practical result of chemical research. We shall do some cooking experiments to illustrate some chemical principles, including extraction, denaturation, and phase changes."

Material Type: Full Course

Author: Christie, Patricia

Salmonella Video

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Salmonella are a common bacteria associated with food poisoning. Dr. Finlay shows live Salmonella under the microscope to demonstrate how far and fast they can move. This video is also featured on the DVD 2000 and Beyond: Confronting the Microbe Menace, available free from HHMI. This video is 37 seconds in length, and available in MOV (13 MB) and WMV (18 MB). All Infectious Disease videos are located at: http://www.hhmi.org/biointeractive/disease/video.html.

Material Type: Lecture