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[{"key": "dc.contributor.advisor", "value": "V\u00e4lisaari, Jouni", "language": "", "element": "contributor", "qualifier": "advisor", "schema": "dc"}, {"key": "dc.contributor.author", "value": "Laasala, Riku", "language": "", "element": "contributor", "qualifier": "author", "schema": "dc"}, {"key": "dc.date.accessioned", "value": "2018-06-07T07:27:46Z", "language": null, "element": "date", "qualifier": "accessioned", "schema": "dc"}, {"key": "dc.date.available", "value": "2018-06-07T07:27:46Z", "language": null, "element": "date", "qualifier": "available", "schema": "dc"}, {"key": "dc.date.issued", "value": "2018", "language": "", "element": "date", "qualifier": "issued", "schema": "dc"}, {"key": "dc.identifier.uri", "value": "https://jyx.jyu.fi/handle/123456789/58420", "language": null, "element": "identifier", "qualifier": "uri", "schema": "dc"}, {"key": "dc.description.abstract", "value": "Pro gradu -tutkielma toteutettiin kehitt\u00e4mistutkimuksena, jonka tarkoitus oli kehitt\u00e4\u00e4 kemian opetukseen uutta oppimateriaalia keitti\u00f6kemian kontekstissa. Tutkielmassa my\u00f6s kartoitettiin oppilaiden n\u00e4kemyksi\u00e4 keitti\u00f6kemiasta kemian opetuksessa. Tutkielman kirjallisessa osassa selvitettiin keitti\u00f6kemian ja molekyyligastronomian historiaa sek\u00e4 tutkittiin molekyyligastronomian ja kemian v\u00e4list\u00e4 yhteytt\u00e4 tarkemmin tarkastelemalla yhden elintarvikkeen kemiaa ja ruoanlaitossa esiintyvi\u00e4 kemiallisia ilmi\u00f6it\u00e4. Lis\u00e4ksi pohdittiin, kuinka ruoan kanssa ty\u00f6skenteleminen voi vaikuttaa oppilaiden tunteisiin ja heid\u00e4n motivaatioon. \n\nKirjallisessa osassa k\u00e4siteltiin suklaaseen liittyv\u00e4\u00e4 kemiaa. Suklaa koostuu p\u00e4\u00e4osin kiinteist\u00e4 kaakaopartikkeleista, polymorfisesta kaakaovoin rasvasta, suklaan vesiliukoisesta faasista ja sokerista. N\u00e4it\u00e4 nelj\u00e4\u00e4 elementti\u00e4 k\u00e4ytet\u00e4\u00e4n hyv\u00e4ksi suklaan eri k\u00e4sittelytavoissa. Suklaan ominaisuuksia, karamellisaatioreaktiota ja Maillard-reaktiota voidaan k\u00e4ytt\u00e4\u00e4 hyv\u00e4ksi orgaanisen kemian soveltavissa t\u00f6iss\u00e4. Keitti\u00f6kemia voi parantaa oppilaiden motivaatiota kemian opiskeluun, sill\u00e4 siin\u00e4 poiketaan rutiinista. Ruoka on osa jokaisen arkip\u00e4iv\u00e4\u00e4, joten kyseinen konteksti koskettaa jokaisen arkip\u00e4iv\u00e4\u00e4. Keitti\u00f6kemiassa k\u00e4sitell\u00e4\u00e4n fysiikkaan, kemiaan ja biologiaan liittyvi\u00e4 asioita, joten keitti\u00f6kemia on hyvin monialainen konteksti luonnontieteiden opetuksessa.\n\nTutkielman kokeellinen osa koostui kolmesta kokonaisuudesta. Ensimm\u00e4isess\u00e4 kokonaisuudessa oppilaille suoritettiin kyselytutkimus. Sen tuloksia analysoitiin siit\u00e4 n\u00e4k\u00f6kulmasta, onko keitti\u00f6kemia toimiva konteksti ja mit\u00e4 tulee ottaa huomioon materiaaleja luodessa. Toisessa kokonaisuudessa suoritettiin oppikirja-analyysi er\u00e4\u00e4st\u00e4 olemassa olevasta keitti\u00f6kemiaan liittyv\u00e4st\u00e4 oppikirjasta ja kolmannessa osassa kehitettiin viisi ty\u00f6ohjetta osin kyselytutkimuksen ja oppikirja-analyysin pohjalta.\n\nKyselytutkimusten tulosten mukaan keitti\u00f6kemia koettiin motivoivaksi ty\u00f6tavaksi, koska ruoan kanssa ty\u00f6skentely kiinnosti oppilaita. Tutkimustulosten mukaan tulevissa keitti\u00f6kemiaan liittyviss\u00e4 ty\u00f6ohjeissa tulee kiinnitt\u00e4\u00e4 huomiota ahaa-el\u00e4myksiin, jotka parantaisivat oppimistuloksia. Oppikirja-analyysin mukaan keitti\u00f6kemian t\u00f6it\u00e4 kehitt\u00e4ess\u00e4 kannattaa keskitty\u00e4 ty\u00f6vaiheiden selkeyteen sek\u00e4 ty\u00f6n ja teorian v\u00e4liseen yhteyteen. N\u00e4it\u00e4 huomioonotettavia seikkoja otettiin huomioon esimerkkity\u00f6ohjeiden kehitt\u00e4misess\u00e4.", "language": "fi", "element": "description", "qualifier": "abstract", "schema": "dc"}, {"key": "dc.description.provenance", "value": "Submitted by Paivi Vuorio (paelvuor@jyu.fi) on 2018-06-07T07:27:46Z\nNo. of bitstreams: 0", "language": "en", "element": "description", "qualifier": "provenance", "schema": "dc"}, {"key": "dc.description.provenance", "value": "Made available in DSpace on 2018-06-07T07:27:46Z (GMT). No. of bitstreams: 0\n Previous issue date: 2018", "language": "en", "element": "description", "qualifier": "provenance", "schema": "dc"}, {"key": "dc.format.extent", "value": "150", "language": "", "element": "format", "qualifier": "extent", "schema": "dc"}, {"key": "dc.format.mimetype", "value": "application/pdf", "language": null, "element": "format", "qualifier": "mimetype", "schema": "dc"}, {"key": "dc.language.iso", "value": "fin", "language": null, "element": "language", "qualifier": "iso", "schema": "dc"}, {"key": "dc.rights", "value": "In Copyright", "language": "en", "element": "rights", "qualifier": null, "schema": "dc"}, {"key": "dc.subject.other", "value": "keitti\u00f6kemia", "language": "", "element": "subject", "qualifier": "other", "schema": "dc"}, {"key": "dc.subject.other", "value": "monialainen osaaminen", "language": "", "element": "subject", "qualifier": "other", "schema": "dc"}, {"key": "dc.subject.other", "value": "integraatio", "language": "", "element": "subject", "qualifier": "other", "schema": "dc"}, {"key": "dc.subject.other", "value": "kontekstil\u00e4ht\u00f6inen oppiminen", "language": "", "element": "subject", "qualifier": "other", "schema": "dc"}, {"key": "dc.subject.other", "value": "karamellisaatio", "language": "", "element": "subject", "qualifier": "other", "schema": "dc"}, {"key": "dc.subject.other", "value": "maillard-reaktio", "language": "", "element": "subject", "qualifier": "other", "schema": "dc"}, {"key": "dc.subject.other", "value": "molekyyligastronomia", "language": "", "element": "subject", "qualifier": "other", "schema": "dc"}, {"key": "dc.title", "value": "Keitti\u00f6kemian soveltaminen kontekstil\u00e4ht\u00f6isess\u00e4 monialaisessa kemian opetuksessa", "language": "", "element": "title", "qualifier": null, "schema": "dc"}, {"key": "dc.type", "value": "master thesis", "language": null, "element": "type", "qualifier": null, "schema": "dc"}, {"key": "dc.identifier.urn", "value": "URN:NBN:fi:jyu-201806073082", "language": "", "element": "identifier", "qualifier": "urn", "schema": "dc"}, {"key": "dc.type.ontasot", "value": "Pro gradu -tutkielma", "language": "fi", "element": "type", "qualifier": "ontasot", "schema": "dc"}, {"key": "dc.type.ontasot", "value": "Master\u2019s thesis", "language": "en", "element": "type", "qualifier": "ontasot", "schema": "dc"}, {"key": "dc.contributor.faculty", "value": "Matemaattis-luonnontieteellinen tiedekunta", "language": "fi", "element": "contributor", "qualifier": "faculty", "schema": "dc"}, {"key": "dc.contributor.faculty", "value": "Faculty of Sciences", "language": "en", "element": "contributor", "qualifier": "faculty", "schema": "dc"}, {"key": "dc.contributor.department", "value": "Kemian laitos", "language": "fi", "element": "contributor", "qualifier": "department", "schema": "dc"}, {"key": "dc.contributor.department", "value": "Department of Chemistry", "language": "en", "element": "contributor", "qualifier": 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