Course title
N0470001
Experiment of Bioscience 3

 osakabe naomi Click to show questionnaire result at 2017

hirota yoshihisa
Course description
In this experiment, students aim to master basic analysis and evaluation techniques of biochemistry and their analysis methods.
In addition, students will be able to accurately grasp the meaning of various biochemical data.
Students analyze their dietary and nutritional intake status and understand proper eating habits.
Students also observe the influence of functional foods on laboratory animals by examining various physiological indicators.
Purpose of class
In this experiment, students aim to master basic analysis and evaluation techniques of biochemistry and their analysis methods.
Students analyze their dietary and nutritional intake status and understand proper eating habits.
Students also observe the influence of functional foods on laboratory animals by examining various physiological indicators.
Goals and objectives
  1. Acquire basic analysis and evaluation technology of biochemistry and its analysis method.
  2. Nutritional components in food can be accurately quantified
  3. Expression of enzymes and genes can be accurately quantified.
  4. Investigate the diet and analyze nutritional intake status using dedicated software.
  5. The influence of food on experimental animals can be observed by examining various physiological indices.
Language
Japanese
Class schedule
Biochemistry 1
Experiment guidanceBiochemistry 2
Determination of Vitamin C Concentration in Food Using Hydrazine MethodBiochemistry 3
Determination of Vitamin B2 Concentration in Food Using Fluorometric MethodBiochemistry 4
Determination of color former (nitrite) in foodBiochemistry 5
Hardness measurement in drinking waterBiochemistry 6
Polymorphism analysis of aldehyde dehydrogenase 1Biochemistry 7
Polymorphism analysis of aldehyde dehydrogenase 2 and hydrolysis of starch with salivary amylase8
Procedure for experimental animal study
Observation of blood glucose alteration after ingestion of sugars in rat
Sensory test; characterization of sweetener taste
Dietary survey for 2 weeks
Observation of biochemical or morphological changes after test meal ingestion in rat
Final exam and commentary
Relationship between 'Goals and Objectives' and 'Course Outcomes'

 Experiment report Final exam Total.
1. 10% 10% 20%
2. 10% 10% 20%
3. 10% 10% 20%
4. 10% 10% 20%
5. 10% 10% 20%
Total. 50% 50% -
Evaluation method and criteria
Students have to print experimental certificate out from shear folder. Students have to submit a report for each experiment. All of the reports or final exam on a scale of one to fifty. Final exam will be taken the questions out of the experimental certificate, handout, or explanation in the experimental lectures, and students will get a perfect score as long as understanding them perfectly. Passing marks will be 60 points that is almost understanding this experimental course.
Textbooks and reference materials
Distribute the experiment document.
Prerequisites
Review of Biochemistry I · II, Food Nutrition I · II
Office hours and How to contact professors for questions
  • Questions and consultations are available from time to time
Relation to the environment
Environment practical course (100%)
Regionally-oriented
Non-regionally-oriented course
Development of social and professional independence
  • Course that cultivates an ability for utilizing knowledge
  • Course that cultivates a basic self-management skills
  • Course that cultivates a basic problem-solving skills
Active-learning course
Most classes are interactive
Last modified : Wed Oct 17 07:21:32 JST 2018