Teaching Organic Chemistry
Starch Identification in Food
DOI:
https://doi.org/10.48017/dj.v8i4.2724Keywords:
Organic chemistry, starch, teaching, significantAbstract
This article highlights the importance of teaching Organic Chemistry to detect and understand starch in food. Starch is a complex carbohydrate essential for human nutrition. Teaching in this context enables students to comprehend the structure and properties of starch, as well as develop analytical skills for its identification. The article emphasizes pedagogical strategies such as practical experimentation and chemical tests like the iodine test to identify starch in food. Educational resources like virtual simulationsand practical activities are presented to aid in teaching and understanding starch. By combining theory and practice, students grasp how starch affects the texture, flavor, and nutritional value of food, as well as its significance in various industries. This multidisciplinary approach promotes connected learning, critical thinking, and the application of acquired knowledge. In summary, teaching Organic Chemistry related to starch provides a deep understanding of food chemistry and its impact on health andindustry. Active student engagement through practical approaches and innovative resources can enhance interest, motivation, and meaningful learning in this field.
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