基本情報/Basic Information

開講科目名 ／Course	化学の世界－カリカリベーコンはどうして美味しいにおいなの？ －
時間割コード ／Course Code	1222100015
ナンバリングコード ／Numbering Code
開講所属 ／Course Offered by	教養教育科目／
曜日コマ ／Day, Period	月／Mon　2
開講区分 ／Semester offered	後期／second semester
単位数 ／Credits	2.0
学年 ／Year	1,2,3,4
主担当教員 ／Main Instructor	橋本 勝／HASHIMOTO MASARU
科目区分 ／Course Group	教養教育科目　自然・科学
教室 ／Classroom
必修・選択 ／Required/Elective	選択必修
授業形式 ／Class Format	講義科目
メディア授業 ／Media lecture	－

担当教員情報/Instructor Information

教員名 ／Instructor	教員所属名 ／Faculty/Department
橋本 勝／HASHIMOTO MASARU	農学生命科学部／

難易度（レベル） ／Level
対応するＣＰ／ＤＰ ／CP/DP
授業としての具体的到達目標 ／Concrete arrival target as the class	Gain knowledge of chemistry and its related fields Understand phenomena based on chemical knowledge and acquire skills of the above disciplines.
授業の概要 ／Summary of the class	Learn about foods in the kitchen from the viewpoint of chemistry. Learn that foods contain many chemical substances that have various functions. Learn about the science of the colors and aromas of foods. Learn the meaning and safety of artificial additives in foods. Learn that curiosity is the source of science.
授業の内容予定 ／Contents plan of the class	The following schedule is planned, but it might change depending on the progress of the class. 1: How to proceed with this lecture, points to keep in mind 2: Why can we see in the dark when we eat carrots? Why does my pee turn red when I eat beets? Why do potatoes gradually turn green? Why do avocados turn brown so quickly? 3: Why are there different colors of food coloring? Why are salmon and shrimp pink? Why does tonic water glow when exposed to ultraviolet light? 4: Why are raw kidney beans poisonous? Why are poisonous mushrooms poisonous? Do apple seeds really contain cyanide? 5: What are the causes of shellfish poisoning? Why is it dangerous to eat puffer fish? 6: Why can't I give chocolate to my dog? If mixing drinks makes a hangover worse? Why do some people hate Brussels sprouts? Do artichokes make drinks sweet? 7: Can Miracle Fruit Sweeten Sour Food? Why does orange juice taste bitter after brushing my teeth? Does smoking meat make it more flavorful? 8: Why is spoiled milk sour? Why does coriander taste like soap? What do dill and spearmint have in common? Why is coffee so bitter? Why does beer have a unique bitterness and flavor? 9: Why does eating garlic make my breath smell bad? Why does my pee smell when I eat asparagus? Why does durian have such a strong smell? 10: Why does crispy bacon smell so good? Why does fish smell like fish? Why does blue cheese smell so bad? Why do I fart when I eat beans? Why do tears come out when I cut an onion? 11: What ingredients make chili peppers hot? Why does mint feel so good in the mouth? Why do crackling candies burst? What is the source of Wasabi's spiciness? Does eating turkey make you sleepy? 12: Does eating cheese really give you nightmares? Can nutmeg be a hallucinogen? What's the difference between the stimulant effects of tea and coffee? Does drinking absinthe make you hallucinate? 13: Do energy drinks really work? Can't I eat medicine and grapefruit together? Why does lemon prevent scurvy? Why am I allergic to nuts? Why is a tick bite allergenic to meat? Why is turpentine oil a preservative? Does Monosodium Glutamate Really Make You Sick? 14: Why do sweeteners substitute for sugar? Why are sulfites in alcohol? Why do fruits ripen faster if they are placed with bananas? Why doesn't fruit in a jelly set? Why does whipping cream make it fluffy? 15: Should chocolate be kept in the refrigerator? Why are beer bottles made of brown glass? Why does jam harden? Why is red wine bitter and dry? Is it true that the bubbles in champagne add flavor?
成績評価方法及び採点基準 ／A scholastic evaluation method and marking standard	Evaluation 1: (short report after the class): 50%. Evaluation 2: (final report): 50%.
予習及び復習等の内容 ／Contents such as preparations for lessons and the review	Please read the textbook for each lecture before the class. Exploring further on the topics that interest you is encouraged.
教材・教科書 ／The teaching materials, textbook	Why Does Asparagus Make Your Pee Smell?: Fascinating Food Trivia Explained with Science (Fascinating Bathroom Readers) English Edition  by Andy Brunning
参考文献 ／bibliography	Many related books have been published, although none are specified.
留意点・予備知識 ／Point to keep in mind, back ground	No particular knowledge of chemistry is required. This lecturer hopes that you will experience organic chemistry through the science of foods.
授業内容に関する質問・疑義等 ／Question, doubt about class contents	Monday 12:00-14:00
Eメールアドレス・HPアドレス ／E-mail address, HP address	e-mail:hmasaru@cc.hirosaki-u.ac.jp home page URL: http://nature.cc.hirosaki-u.ac.jp/lab/2/biochem/yuki/
学問分野1（主学問分野） ／Discipline 1	E33:有機化学およびその関連分野
学問分野2（副学問分野） ／Discipline 2	E37:生体分子化学およびその関連分野
学問分野3（副学問分野） ／Discipline 3	H47:薬学およびその関連分野
実務経験のある教員による授業科目について ／About the class subject by the teacher with the work experience
地域志向科目 ／Local intention subject
授業形態・授業方法 ／Class form, class method	The lecture will be conducted using PowerPoint.
科目ナンバー ／The subject number
メディア授業による著作物利用の有無について ／Whether or not copyrighted works are used in media classes	無／Nothing
その他 ／Others	The faculty member in charge has experience in practice (as a researcher in an institute).

No.	回（日時） ／Time (date and time)	主題と位置付け（担当） ／Subjects and instructor's position	学習方法と内容 ／Methods and contents	備考 ／Notes
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