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Jones, Marjorie A. – Journal of Science Education and Technology, 2003
Uses a commercially available meat tenderizer for the source of an enzyme that can degrade meat protein and asks students to test the effects of incubating human hair in water with or without this enzyme. Teaches scientific methodology and the importance of experimental controls. (Author/YDS)
Descriptors: Biology, Enzymes, Higher Education, Nonmajors
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d'Ham, Cedric; de Vries, Erica; Girault, Isabelle; Marzin, Patricia – Journal of Science Education and Technology, 2004
This paper deals with the design process of a remote laboratory for labwork in chemistry. In particular, it focuses on the mutual dependency of theoretical conjectures about learning in the experimental sciences and technological opportunities in creating learning environments. The design process involves a detailed analysis of the expert task and…
Descriptors: Research Design, Chemistry, Behavioral Objectives, Science Laboratories
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Brooks, Helen B.; Brooks, David, W. – Journal of Science Education and Technology, 1996
Describes the design of several CD-ROMs with different strategies and foci for teaching general chemistry with large databases of visual information. Presents a sample search with a CD-ROM. Discusses teacher resources including animations, visual databases for presentations, demonstration manuals, laboratory manuals, and encyclopedias as well as…
Descriptors: Animation, Chemistry, Computer Uses in Education, Databases