Brewing, Analysis and Evaluation of Traditional Chinese Rice Wine: An At-Home Interdisciplinary Practical Project during COVID-19 Pandemic Lockdown
Under the threat of the COVID-19 pandemic, an interdisciplinary project about the brewing and analysis of traditional Chinese rice wine was performed at home by junior students of the chemistry major at Huanggang Normal University under the remote guidance of teachers during the spring lockdown seme...
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Veröffentlicht in: | Journal of chemical education 2022-08, Vol.99 (8), p.2904-2912 |
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creator | Zhang, Yan Yang, Yisi Tao, Qian Xu, Ying Jiang, Xiaochun Chai, Jia Zhou, Kuai |
description | Under the threat of the COVID-19 pandemic, an interdisciplinary project about the brewing and analysis of traditional Chinese rice wine was performed at home by junior students of the chemistry major at Huanggang Normal University under the remote guidance of teachers during the spring lockdown semester of 2020. Students were exposed to the concepts of yeast metabolism, analytical testing, and sensory evaluation in terms of real project study and completed a series of hands-on activities at home using readily available materials, utensils, and self-made devices. In the spring semester of 2021, experiments were conducted in the general lab with other students in the same program to compare the results of the two groups of students. The results were that the “home” results were credible, the students were trained not only in laboratory skills but also in analytical and communication skills, and, significantly, the majority of students enjoyed the content and activities. This paper illustrates an effective experimental design procedure that can be conducted at home or in the laboratory in response to uncertain changes, such as a pandemic lockdown. |
doi_str_mv | 10.1021/acs.jchemed.2c00073 |
format | Article |
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Students were exposed to the concepts of yeast metabolism, analytical testing, and sensory evaluation in terms of real project study and completed a series of hands-on activities at home using readily available materials, utensils, and self-made devices. In the spring semester of 2021, experiments were conducted in the general lab with other students in the same program to compare the results of the two groups of students. The results were that the “home” results were credible, the students were trained not only in laboratory skills but also in analytical and communication skills, and, significantly, the majority of students enjoyed the content and activities. 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Chem. Educ</addtitle><description>Under the threat of the COVID-19 pandemic, an interdisciplinary project about the brewing and analysis of traditional Chinese rice wine was performed at home by junior students of the chemistry major at Huanggang Normal University under the remote guidance of teachers during the spring lockdown semester of 2020. Students were exposed to the concepts of yeast metabolism, analytical testing, and sensory evaluation in terms of real project study and completed a series of hands-on activities at home using readily available materials, utensils, and self-made devices. In the spring semester of 2021, experiments were conducted in the general lab with other students in the same program to compare the results of the two groups of students. The results were that the “home” results were credible, the students were trained not only in laboratory skills but also in analytical and communication skills, and, significantly, the majority of students enjoyed the content and activities. This paper illustrates an effective experimental design procedure that can be conducted at home or in the laboratory in response to uncertain changes, such as a pandemic lockdown.</description><subject>Brewing</subject><subject>Classroom communication</subject><subject>College students</subject><subject>Communication skills</subject><subject>COVID-19</subject><subject>Design of experiments</subject><subject>Experimental design</subject><subject>Homebrewing</subject><subject>Learning</subject><subject>Organic Chemistry</subject><subject>Pandemics</subject><subject>Research design</subject><subject>Students</subject><subject>Yeasts</subject><issn>0021-9584</issn><issn>1938-1328</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2022</creationdate><recordtype>article</recordtype><recordid>eNp9kMFOAjEQhhujiYg-gZcmXl1ou7vs1hsiCgkJxKAeN91pK8Vli-0i4Tl8YYvg1dN00v-byXwIXVPSoYTRrgDfWcJCrZTsMCCEZPEJalEe5xGNWX6KWiTEIp7myTm68H5JCGUpz1vo-96pranfb3G_FtXOG49FLfHwS1Qb0RhbY6vx3Alp9o2o8GBhauUVfjag8Ft43wUS95toZFcKj-tGOWk8mHVlauF2eOYENAYCOXN2qaDBcuPCQjyYvo4fIsrxLCxUKwN4YuFD2m19ic60qLy6OtY2enkczgejaDJ9Gg_6k0iwXk6jXGudJpQq1StjqkEzzZO8BMhiygBizangrCep5JlIk1SkjILUuoSSZGUCcRvdHOaunf3cKN8US7tx4UhfsCw45Iz0spCKDylw1nundLF2ZhVOKygp9vaLYL842i-O9gPVPVC_n39j_yN-AFdYjHo</recordid><startdate>20220809</startdate><enddate>20220809</enddate><creator>Zhang, Yan</creator><creator>Yang, Yisi</creator><creator>Tao, Qian</creator><creator>Xu, Ying</creator><creator>Jiang, Xiaochun</creator><creator>Chai, Jia</creator><creator>Zhou, Kuai</creator><general>American Chemical Society and Division of Chemical Education, Inc</general><general>American Chemical Society</general><scope>AAYXX</scope><scope>CITATION</scope><scope>K9.</scope><orcidid>https://orcid.org/0000-0003-3770-6720</orcidid><orcidid>https://orcid.org/0000-0002-3474-7802</orcidid></search><sort><creationdate>20220809</creationdate><title>Brewing, Analysis and Evaluation of Traditional Chinese Rice Wine: An At-Home Interdisciplinary Practical Project during COVID-19 Pandemic Lockdown</title><author>Zhang, Yan ; Yang, Yisi ; Tao, Qian ; Xu, Ying ; Jiang, Xiaochun ; Chai, Jia ; Zhou, Kuai</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a2681-8fff5411ee6b31fcf2f948bcc7312cc3f91a926d1d97a545a521cdffbcb07b4c3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2022</creationdate><topic>Brewing</topic><topic>Classroom communication</topic><topic>College students</topic><topic>Communication skills</topic><topic>COVID-19</topic><topic>Design of experiments</topic><topic>Experimental design</topic><topic>Homebrewing</topic><topic>Learning</topic><topic>Organic Chemistry</topic><topic>Pandemics</topic><topic>Research design</topic><topic>Students</topic><topic>Yeasts</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Zhang, Yan</creatorcontrib><creatorcontrib>Yang, Yisi</creatorcontrib><creatorcontrib>Tao, Qian</creatorcontrib><creatorcontrib>Xu, Ying</creatorcontrib><creatorcontrib>Jiang, Xiaochun</creatorcontrib><creatorcontrib>Chai, Jia</creatorcontrib><creatorcontrib>Zhou, Kuai</creatorcontrib><collection>CrossRef</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><jtitle>Journal of chemical education</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Zhang, Yan</au><au>Yang, Yisi</au><au>Tao, Qian</au><au>Xu, Ying</au><au>Jiang, Xiaochun</au><au>Chai, Jia</au><au>Zhou, Kuai</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Brewing, Analysis and Evaluation of Traditional Chinese Rice Wine: An At-Home Interdisciplinary Practical Project during COVID-19 Pandemic Lockdown</atitle><jtitle>Journal of chemical education</jtitle><addtitle>J. Chem. Educ</addtitle><date>2022-08-09</date><risdate>2022</risdate><volume>99</volume><issue>8</issue><spage>2904</spage><epage>2912</epage><pages>2904-2912</pages><issn>0021-9584</issn><eissn>1938-1328</eissn><abstract>Under the threat of the COVID-19 pandemic, an interdisciplinary project about the brewing and analysis of traditional Chinese rice wine was performed at home by junior students of the chemistry major at Huanggang Normal University under the remote guidance of teachers during the spring lockdown semester of 2020. Students were exposed to the concepts of yeast metabolism, analytical testing, and sensory evaluation in terms of real project study and completed a series of hands-on activities at home using readily available materials, utensils, and self-made devices. In the spring semester of 2021, experiments were conducted in the general lab with other students in the same program to compare the results of the two groups of students. The results were that the “home” results were credible, the students were trained not only in laboratory skills but also in analytical and communication skills, and, significantly, the majority of students enjoyed the content and activities. This paper illustrates an effective experimental design procedure that can be conducted at home or in the laboratory in response to uncertain changes, such as a pandemic lockdown.</abstract><cop>Easton</cop><pub>American Chemical Society and Division of Chemical Education, Inc</pub><doi>10.1021/acs.jchemed.2c00073</doi><tpages>9</tpages><orcidid>https://orcid.org/0000-0003-3770-6720</orcidid><orcidid>https://orcid.org/0000-0002-3474-7802</orcidid></addata></record> |
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subjects | Brewing Classroom communication College students Communication skills COVID-19 Design of experiments Experimental design Homebrewing Learning Organic Chemistry Pandemics Research design Students Yeasts |
title | Brewing, Analysis and Evaluation of Traditional Chinese Rice Wine: An At-Home Interdisciplinary Practical Project during COVID-19 Pandemic Lockdown |
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