Madkemi

____________________________________________ Tema: Spiselig kemi (m/netinspiration)

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Madkemi

Indholdsfortegnelse:

1.0 Indledning: ..................................................................................................................................... 2 2.0 Fagligt mål: .................................................................................................................................... 2 3.0 Begrundelse for valg af tema ......................................................................................................... 2 3.1 Fælles mål .................................................................................................................................. 3 4.0 Forudsætninger............................................................................................................................... 3 4.1 Elevforudsætninger .................................................................................................................... 3 4.2 Fagligforudsætninger ................................................................................................................. 3 5.0 Overvejelser omkring sikkerhed under forsøg ............................................................................... 3 6.0 Undervisningsforløb....................................................................................................................... 4 6.1 Modul 1: Forbrænding ............................................................................................................... 4 6.2 Modul 2: Varedeklarationer ....................................................................................................... 4 6.3 Modul 3: Proteiner og slankekurer............................................................................................. 5 6.4 Modul 4: Enzymer ..................................................................................................................... 5 6.5 Modul 5: Kulhydrater – sukker .................................................................................................. 5 6.6 Modul 6: Fedtstof ....................................................................................................................... 6 6.7 Modul 7: Vitaminer.................................................................................................................... 6 6.8 Modul 8: Lugte........................................................................................................................... 6 7.0 Forslag til tværfagligt samarbejde.................................................................................................. 7 8.0 Litteraturliste .................................................................................................................................. 7 9.0 Bilag ............................................................................................................................................... 8 9.1 Du bruger energi. ....................................................................................................................... 8 9.2 Påvisning af forbrændings reaktanter og produkter ................................................................... 9 9.3 Påvisning af næringsstoffer ...................................................................................................... 10 9.4 Analyser af madvarer ............................................................................................................... 11 9.5 Proteiner (overhead) ................................................................................................................. 12 9.6 Enzym – et helt specielt protein (overhead og kopi) ............................................................... 13 Fortæl en god historie om hvad der sker på billederne. ................................................................. 14 9.7 Fremstilling af ost .................................................................................................................... 15 9.8 Bygning af Kulhydrater ........................................................................................................... 16 9.9 Stivelse og spyt ........................................................................................................................ 17 9.10 Kend fedtstof .......................................................................................................................... 18 9.11 Bland fedtstof ......................................................................................................................... 19 9.12 Mayonnaise forsøg ................................................................................................................. 20 9.14 Vitamin forsøg ....................................................................................................................... 22 9.15 Fremstilling af estere .............................................................................................................. 23 9.16 Sodavands forsøg ................................................................................................................... 24 9.17 Øvelse i forbrænding .............................................................................................................. 25 9.18 10 spørgsmål til professoren! ................................................................................................. 26