Analysis of Amylase in the Kitchen: An At-Home Biochemistry Experiment for the COVID-19 Pandemic

Autor/inn/en	Maqsood, Sehrish; Kilpatrick, Samuel M.; Truong, Chloe D.; Lefler, Scott R.
Titel	Analysis of Amylase in the Kitchen: An At-Home Biochemistry Experiment for the COVID-19 Pandemic
Quelle	In: Journal of Chemical Education, 98 (2021) 3, S.858-865 (8 Seiten)Infoseite zur Zeitschrift PDF als Volltext Verfügbarkeit
Zusatzinformation	ORCID (Truong, Chloe D.) ORCID (Lefler, Scott R.)
Sprache	englisch
Dokumenttyp	gedruckt; online; Zeitschriftenaufsatz
ISSN	0021-9584
Schlagwörter	Biochemistry; College Science; Hands on Science; Laboratory Experiments; Food; Distance Education; Undergraduate Students; COVID-19; Pandemics; Safety; Arizona (Phoenix) + Suchen Sie Ihr Suchwort? Biochemie; Laboratory work; Laborarbeit; Lebensmittel; Distance study; Distance learning; Fernunterricht; Sicherheit
Abstract	During the COVID-19 pandemic, an at-home enzyme assay was developed for a biochemistry laboratory course at Arizona State University. The experiment was designed to use items that could be easily obtained and safe to use. The experiment focused on the analysis of salivary amylase using starch from food as a substrate, black tea as an inhibitor, and tincture of iodine to quantify the amount of starch present. In this article, we describe the design of the experiment and an analysis of the student performance with specific mention of the common problems that the students experienced. While this experiment was specifically designed as an at-home experiment, it could easily be adapted to use in a typical undergraduate biochemistry laboratory. (As Provided).
Anmerkungen	Division of Chemical Education, Inc. and ACS Publications Division of the American Chemical Society. 1155 Sixteenth Street NW, Washington, DC 20036. Tel: 800-227-5558; Tel: 202-872-4600; e-mail: eic@jce.acs.org; Web site: http://pubs.acs.org/jchemeduc
Erfasst von	ERIC (Education Resources Information Center), Washington, DC
Update	2024/1/01