ERIC Number: EJ1073326
Record Type: Journal
Publication Date: 2015-Sep
Abstractor: As Provided
Reference Count: 18
Understanding Diffusion Theory and Fick's Law through Food and Cooking
Zhou, Larissa; Nyberg, Kendra; Rowat, Amy C.
Advances in Physiology Education, v39 n3 p192-197 Sep 2015
Diffusion is critical to physiological processes ranging from gas exchange across alveoli to transport within individual cells. In the classroom, however, it can be challenging to convey the concept of diffusion on the microscopic scale. In this article, we present a series of three exercises that use food and cooking to illustrate diffusion theory and Fick's first law. These exercises are part of a 10-wk undergraduate course that uses food and cooking to teach fundamental concepts in physiology and biophysics to students, including nonscience majors. Consistent demonstration of practical applications in a classroom setting has the potential to fundamentally change how students view the role of science in their lives (15).
Descriptors: Physiology, Scientific Concepts, Food, Science Instruction, Undergraduate Students, Biophysics, College Science, Class Activities, Hands on Science
American Physiological Society. 9650 Rockville Pike, Bethesda, MD 20814-3991. Tel: 301-634-7164; Fax: 301-634-7241; e-mail: email@example.com; Web site: http://advan.physiology.org/
Publication Type: Journal Articles; Reports - Descriptive; Guides - Classroom - Teacher
Education Level: Higher Education; Postsecondary Education
Sponsor: National Science Foundation (NSF)
Authoring Institution: N/A
IES Grant or Contract Numbers: DBI-IDBR-1254185