L4004004 Laboratory Work in Applied Biophysics

Hiroshima University Syllabus

Japanese

Academic Year 2024Year School/Graduate School School of Applied Biological Science

Lecture Code L4004004 Subject Classification Specialized Education

Subject Name 食品物理学実験

Subject Name
（Katakana）ショクヒンブツリガクジッケン

Subject Name in
English Laboratory Work in Applied Biophysics

Instructor UENO SATORU,KOIZUMI HARUHIKO

Instructor
(Katakana) ウエノ　サトル,コイズミ　ハルヒコ

Campus Higashi-Hiroshima Semester/Term 2nd-Year,  Second Semester,  Intensive

Days, Periods, and Classrooms (Int) Inte

Lesson Style Experiment Lesson Style
(More Details) 　

experintal exercise

Credits 1.0 Class Hours/Week 　 Language of Instruction J : Japanese

Course Level 3 : Undergraduate High-Intermediate

Course Area（Area） 26 : Biological and Life Sciences

Course Area（Discipline） 01 : Agricultural Sciences

Eligible Students 2nd year (3rd semester)

Keywords error, jow to describe a report, explanation of the results of the experiment done the day

Special Subject for Teacher Education 　 Special Subject 　

Class Status
within Educational
Program
(Applicable only to targeted subjects for undergraduate students)
Criterion referenced
Evaluation
(Applicable only to targeted subjects for undergraduate students) Food Science Program
（Abilities and Skills）
・Basic techniques and methodologies for handling foods and food materials, ability to understand various phenomena regarding foods from scientific points of view, and capability of organizing the study result in a report
・Acquisition of techniques for production of foods from marine and animal resources and capability of consideration of practical measures for conversion to safe and highly functional foods
・Capable of organizing and considering own issues to explore in the fields of food science from a social point of view based on experience of such as observation of a food manufacturing scene

Class Objectives
/Class Outline Studying and mastering the physicochemical methods which are extrmely significant for studying food science. Understanding the importance of concepts hidden back to the experimental results. Also, it is important to realize fully how difficult a student explains their understanding to other persons.

Class Schedule 1. The guidance (lecture)
2. Crystallization of fats (1)
3. Crystallization of fats (2)
4. Producing hydrogel and understanding its physical properties (1)
5. Producing hydrogel and understanding its physical properties (2)
6. Measuring Surface tension and additive effect of emulsifiers (1)
7. Measuring Surface tension and additive effect of emulsifiers (2)
8. Producing O/W emulsion and observation of oil droplets in the system (1)
9. Producing O/W emulsion and observation of oil droplets in the system (2)
10. Measuring the melting points of fatty acids (1)
11. Measuring the melting points of fatty acids (2)
12. Structurure Properties of fats in chocolate (1)
13. Structurure Properties of fats in chocolate (2)
14.
15.

reports for each experiments should be submitted

Text/Reference
Books,etc. giving the text of this excise at the first lecture

PC or AV used in
Class,etc. 　

(More Details) X-ray diffractometer, polarized optical microscope, homomixer, thermometer, electric heater

Learning techniques to be incorporated 　

Suggestions on
Preparation and
Review preparation: Reading text and understanding how to operate the next
             experiment
review: writing a report within a week of the corresponding experiment

Requirements absence forbidden

Grading Method (1) Attitude toward class participation of each time (20%)
(2) Reports (80%)

Practical Experience

Summary of Practical Experience and Class Contents based on it

Message

Other

Please fill in the class improvement questionnaire which is carried out on all classes.
Instructors will reflect on your feedback and utilize the information for improving their teaching.

Academic Year	2024Year	School/Graduate School	School of Applied Biological Science
Lecture Code	L4004004	Subject Classification	Specialized Education
Subject Name	食品物理学実験
Subject Name （Katakana）	ショクヒンブツリガクジッケン
Subject Name in English	Laboratory Work in Applied Biophysics
Instructor	UENO SATORU,KOIZUMI HARUHIKO
Instructor (Katakana)	ウエノ　サトル,コイズミ　ハルヒコ
Campus	Higashi-Hiroshima	Semester/Term	2nd-Year, Second Semester, Intensive
Days, Periods, and Classrooms	(Int) Inte
Lesson Style	Experiment	Lesson Style (More Details)
experintal exercise
Credits	1.0	Class Hours/Week		Language of Instruction	J : Japanese
Course Level	3 : Undergraduate High-Intermediate
Course Area（Area）	26 : Biological and Life Sciences
Course Area（Discipline）	01 : Agricultural Sciences
Eligible Students	2nd year (3rd semester)
Keywords	error, jow to describe a report, explanation of the results of the experiment done the day
Special Subject for Teacher Education		Special Subject
Class Status within Educational Program (Applicable only to targeted subjects for undergraduate students)
Criterion referenced Evaluation (Applicable only to targeted subjects for undergraduate students)	Food Science Program （Abilities and Skills）・Basic techniques and methodologies for handling foods and food materials, ability to understand various phenomena regarding foods from scientific points of view, and capability of organizing the study result in a report ・Acquisition of techniques for production of foods from marine and animal resources and capability of consideration of practical measures for conversion to safe and highly functional foods ・Capable of organizing and considering own issues to explore in the fields of food science from a social point of view based on experience of such as observation of a food manufacturing scene
Class Objectives /Class Outline	Studying and mastering the physicochemical methods which are extrmely significant for studying food science. Understanding the importance of concepts hidden back to the experimental results. Also, it is important to realize fully how difficult a student explains their understanding to other persons.
Class Schedule	1. The guidance (lecture) 2. Crystallization of fats (1) 3. Crystallization of fats (2) 4. Producing hydrogel and understanding its physical properties (1) 5. Producing hydrogel and understanding its physical properties (2) 6. Measuring Surface tension and additive effect of emulsifiers (1) 7. Measuring Surface tension and additive effect of emulsifiers (2) 8. Producing O/W emulsion and observation of oil droplets in the system (1) 9. Producing O/W emulsion and observation of oil droplets in the system (2) 10. Measuring the melting points of fatty acids (1) 11. Measuring the melting points of fatty acids (2) 12. Structurure Properties of fats in chocolate (1) 13. Structurure Properties of fats in chocolate (2) 14. 15. reports for each experiments should be submitted
Text/Reference Books,etc.	giving the text of this excise at the first lecture
PC or AV used in Class,etc.
(More Details)	X-ray diffractometer, polarized optical microscope, homomixer, thermometer, electric heater
Learning techniques to be incorporated
Suggestions on Preparation and Review	preparation: Reading text and understanding how to operate the next experiment review: writing a report within a week of the corresponding experiment
Requirements	absence forbidden
Grading Method	(1) Attitude toward class participation of each time (20%) (2) Reports (80%)
Practical Experience
Summary of Practical Experience and Class Contents based on it
Message
Other
Please fill in the class improvement questionnaire which is carried out on all classes. Instructors will reflect on your feedback and utilize the information for improving their teaching.

Back to syllabus main page