Protein deficiency in the human diet may result in anemia, weak immune system, stunted growth, and kwashiorkor. The health consequences of protein deficiency necessitate accurate determination and evaluation of the protein content in the human diet. The utility of an active learning and guided inquiry laboratory experiment (GILE) to promote student learning also continues to be of a considerable pedagogical interest in the analytical chemistry curriculum. Accordingly, analysis of the protein content of selected food items, including chicken, tuna, tilapia fish, broccoli, wheatgrass, kale, regular and organic chicken, asparagus, and pinto beans using a Kjeldhal method was implemented in a Quantitative Analysis I laboratory in a GILE format to provide hands-on experience for students. The food samples were collected at local grocery stores and subjected to protein analysis. The results of the determined protein levels in the food samples by the students in their GILE were compared with protein levels on the food labels. This GILE provided an avenue to hands-on experience for the students to perform literature searches, sample collection, sample preparation, distillation techniques, acid-base titration, data analysis, scientific report writing, and oral presentations. The pre and post laboratory discussions and the result of the survey questionnaire administered to evaluate the students’ experience showed that the students enjoyed this lab exercise and also preferred GILE to “<i>cook –book</i>” laboratories. Additionally, the GILE promoted the students’ spirit of team-work, laboratory problem solving ability, leadership, and communication skills.

Determination of protein contents of selected food items by Kjeldhal method: A guided inquiry laboratory experiment in a Quantitative Analysis I Laboratory curriculum

249th National Meeting (2015)

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