From the periodic table to photochemistry with fluorescent jellies: A food science celebration of the International Year of the Periodic Table of Chemical Elements

Q2 Social Sciences
Yasmim R. Jaconiano, Juliana S. Goulart, José C. Barros, Ricardo C. Michel
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Abstract

It began in 1869, and today we have 118 elements listed in the Periodic table, thanks to Mendeleev's work. Carbon, hydrogen, oxygen, and nitrogen are elements presented in many organic compounds. Some of them can exhibit photophysical and photochemical properties. Herein, we proposed an easy to make an experiment in chemistry classes to connect both subjects, periodic table and photochemistry, through periodic tables made of fluorescent jellies. A sheet of PET-G was heated and put over the periodic table mold made in a 3D-printing to produce the form used in this work. Quinine and vitamin B2, from tonic water and vitamin supplement, respectively, were the fluorescent compounds selected to be in the gelification process to give the jelly fluorescence. The light source was a black light lamp. This work allowed for the discussion of photophysics and photochemistry concepts, 3D-printing process, gelification, and the International Year of the Periodic Table of Chemical Elements—IYPT2019—with undergraduate students without the use of expensive reagents or equipment.

Abstract Image

从元素周期表到荧光果冻光化学:国际化学元素周期表食品科学年庆典
它始于1869年,由于门捷列夫的工作,今天我们有118种元素被列入元素周期表。碳、氢、氧和氮是存在于许多有机化合物中的元素。其中一些可以表现出光物理和光化学性质。在此,我们在化学课上提出了一个简单易行的实验,通过荧光果冻制成的周期表将周期表和光化学这两门学科联系起来。将一片PET-G加热并放置在3D打印中制作的元素周期表模具上,以生产本工作中使用的表格。奎宁和维生素B2分别来自补品水和维生素补充剂,是在凝胶化过程中产生果冻荧光的荧光化合物。光源是一盏黑光灯。这项工作允许在不使用昂贵试剂或设备的情况下,与本科生讨论光物理和光化学概念、3D打印过程、凝胶化和国际化学元素周期表年(IYPT2019)。
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来源期刊
Journal of Food Science Education
Journal of Food Science Education EDUCATION, SCIENTIFIC DISCIPLINES-
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期刊介绍: The Institute of Food Technologists (IFT) publishes the Journal of Food Science Education (JFSE) to serve the interest of its members in the field of food science education at all levels. The journal is aimed at all those committed to the improvement of food science education, including primary, secondary, undergraduate and graduate, continuing, and workplace education. It serves as an international forum for scholarly and innovative development in all aspects of food science education for "teachers" (individuals who facilitate, mentor, or instruct) and "students" (individuals who are the focus of learning efforts).
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