Thinking Skills in Science (II)for S2 Liberal Studies
This workshop aims to nurture in students the skills in scientific investigations. Dr. Jack C. K. Chan,
former Associate Professor and Director of Centre for Education Development of the Baptist University, conducted this inspiring workshop on the thinking skills in science. In this workshop, students were asked to observe, include the SSHTT actions of seeing, smelling , hearing, tasting and touching the white bread and the toast in order to observe the browning reactions discovered by French Chemist Maillard.
Other than being curious about the amino acids ,students were also stunted by the smell /flavours of the brown pigment when sugar and amino acids were heated at temperature above that of boiling water. Browning dehydrates the food but also provides colour and flavours to the foods.
Dr. Jack C. K. Chan is giving out instructions to students to see, smell, hear, taste and touch the toast and the white bread.
Students tried to ‘observe’ the effect of browning with their ‘sanitized’ hand.
Students tried to figure out how to divide the bread equally among themselves.
Students were investigating the amino acid powder.