L4010005 Laboratory Work in Marine Bioresources Chemistry

Hiroshima University Syllabus

Japanese

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
（Katakana）カイヨウセイブツシゲンカガクジッケン

Subject Name in
English Laboratory Work in Marine Bioresources Chemistry

Instructor NISHIMURA SHINICHI,HIRAYAMA MAKOTO

Instructor
(Katakana) 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
Program
(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
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 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

Report

Text/Reference
Books,etc. Original text, handouts

PC or AV used in
Class,etc. 　

(More Details) Power Point

Learning techniques to be incorporated 　

Suggestions on
Preparation and
Review Read text before attending the class.

Requirements

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.

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	L4010005	Subject Classification	Specialized Education
Subject Name	海洋生物資源化学実験
Subject Name （Katakana）	カイヨウセイブツシゲンカガクジッケン
Subject Name in English	Laboratory Work in Marine Bioresources Chemistry
Instructor	NISHIMURA SHINICHI,HIRAYAMA MAKOTO
Instructor (Katakana)	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 Program (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 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	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 Report
Text/Reference Books,etc.	Original text, handouts
PC or AV used in Class,etc.
(More Details)	Power Point
Learning techniques to be incorporated
Suggestions on Preparation and Review	Read text before attending the class.
Requirements
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.
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.

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