Soft drinks’ composition as a theme of educational experiments for upper-secondary schools

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216208%3A11410%2F21%3A10448960" target="_blank" >RIV/00216208:11410/21:10448960 - isvavai.cz</a>

Výsledek na webu

<a href="https://pages.pedf.cuni.cz/pbe/files/2022/10/ProceedingsPBE2021_final.pdf" target="_blank" >https://pages.pedf.cuni.cz/pbe/files/2022/10/ProceedingsPBE2021_final.pdf</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Soft drinks’ composition as a theme of educational experiments for upper-secondary schools

Popis výsledku v původním jazyce

The article is focused on development of thin-layer chromatographic methods for analysis of soft drinks (N = 11) with the aim to propose novel didactical aids for introduction of suitable chemical experimental tasks in teaching chemistry at general secondary schools. These tasks are oriented to analytical identification of four common chemical substances: L-ascorbic acid, caffeine, sorbic acid and taurine. The selected compounds induce specific effects in the human body such as stimulation of the central nervous system and are also broadly utilized as taste additives, antioxidants, or stabilizers in various foods. The proposed experiments are designed for further didactical evaluation.

Název v anglickém jazyce

Soft drinks’ composition as a theme of educational experiments for upper-secondary schools

Popis výsledku anglicky

The article is focused on development of thin-layer chromatographic methods for analysis of soft drinks (N = 11) with the aim to propose novel didactical aids for introduction of suitable chemical experimental tasks in teaching chemistry at general secondary schools. These tasks are oriented to analytical identification of four common chemical substances: L-ascorbic acid, caffeine, sorbic acid and taurine. The selected compounds induce specific effects in the human body such as stimulation of the central nervous system and are also broadly utilized as taste additives, antioxidants, or stabilizers in various foods. The proposed experiments are designed for further didactical evaluation.

Druh

D - Stať ve sborníku

CEP obor

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OECD FORD obor

50301 - Education, general; including training, pedagogy, didactics [and education systems]

Projekt

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Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2021

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název statě ve sborníku

PBE 2021 - Project-based Education and Other Student-activation Strategies and Issues in Science Education XIX. - Conference Proceedings

ISBN

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ISSN

2695-0626

e-ISSN

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Počet stran výsledku

10

Strana od-do

2-11

Název nakladatele

Charles University, Faculty of Education

Místo vydání

Prague

Místo konání akce

Prague

Datum konání akce

4. 11. 2021

Typ akce podle státní příslušnosti

EUR - Evropská akce

Kód UT WoS článku

001328097100001