Hiroshima University Syllabus

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Academic Year 2024Year School/Graduate School School of Applied Biological Science
Lecture Code L4010005 Subject Classification Specialized Education
Subject Name 海洋生物資源化学実験
Subject Name
Subject Name in
Laboratory Work in Marine Bioresources Chemistry
ニシムラ シンイチ,ヒラヤマ マコト
Campus Higashi-Hiroshima Semester/Term 3rd-Year,  First Semester,  Intensive
Days, Periods, and Classrooms (Int) Inte
Lesson Style Experiment Lesson Style
(More Details)
Laboratory work 
Credits 1.0 Class Hours/Week   Language of Instruction B : Japanese/English
Course Level 3 : Undergraduate High-Intermediate
Course Area(Area) 26 : Biological and Life Sciences
Course Area(Discipline) 01 : Agricultural Sciences
Eligible Students Food Science Course, third year students
Keywords Marin bioresource, Natural product, Algae, Lectin, Mycosporine-like amino acids, Polysaccharide 
Special Subject for Teacher Education   Special Subject  
Class Status
within Educational
(Applicable only to targeted subjects for undergraduate students)
1. To acquire basic techniques and methods for handling food and food materials.
2. To acquire the ability to understand various phenomena related to food from a scientific standpoint.
3. To be able to perform basic data analysis using computers.
4. To be able to accurately search for and obtain information necessary to carry out research. 
Criterion referenced
(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
The aim of this experiment is to deepen the understanding of the effective use of familiar marine biological resources through extraction and crude-purification of lectin, a sugar-binding protein, and mycosporin-like amino acid, a UV-absorbing substance, from red algae and by investigating their properties and functions.  
Class Schedule 1. Introduction
2. Extraction of algal lectin
3. Characterization and functional evaluation of algal lectin
4. Extraction of mycosporine-like amino acids (MAAs) from red algae
5. Characterization and functional evaluation of MAAs
6. Comparing characteristics of algal polysaccharides
7. Isolation and cultivation of marine microbes
8. Discussion

Original text, handouts 
PC or AV used in
(More Details) Power Point 
Learning techniques to be incorporated  
Suggestions on
Preparation and
Read text before attending the class. 
Grading Method Assessment is done by the results of report. 
Practical Experience  
Summary of Practical Experience and Class Contents based on it  
Message This class is provided in English upon request. 
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. 
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