Fruits as a source of valuable ingredients used in cosmetology 0600-S1-ChK-W-OJZCSS

Students, on their own, on the basis of instructions, will obtain active substances from such fruits as: pomegranate, grapevine, pineapple, papaya and Indian mango. They will characterize active substances using available laboratory methods and techniques: UV-VIS, electrophoresis, lyophilization, dialysis, extraction, etc.

Total student workload

Lecture 15hrs Laboratory 45hrs Preparation for classes and elaboration of results 35hrs

Learning outcomes - knowledge

K_W05 knows the basic groups of cosmetic raw materials and methods of obtaining them K_W07 knows the basics of biochemistry and biochemical processes

Learning outcomes - skills

K_U02 has the ability to describe and model chemical phenomena K_U06 knows how to obtain cosmetic raw materials from natural sources

Learning outcomes - social competencies

K_K03 Conscientiousness and accuracy: Is focused on the best performance of the task; cares about detail; is systematic

Teaching methods

Exercise method, descriptive method, laboratory method.

Observation/demonstration teaching methods

- display

Expository teaching methods

- informative (conventional) lecture
- description

Exploratory teaching methods

- seminar
- laboratory
- practical

Online teaching methods

- content-presentation-oriented methods

Type of course

elective course

Prerequisites

High school chemistry. High school biology.

Course coordinators

Marcin Cichosz

Assessment criteria

Reports from laboratory exercises and Exam
100-91 A
90-85 B
84-80 C
79-70 D
69-61 E
60-0 F

Practical placement

not applicable

Bibliography

Bickerstaff G.F. (red.) Immobilization of enzymes and cells. Methods Biotechnol. Humana Press Totowa, New Jersey 1997.
Goldstein I.J., Hughes R.C., Monsigny M., Osawa T., Sharon N. (1980) What should be called a lectin? Nature 285, 66-67.
Yin L, Sun CK, Han X, Xu L, Xu Y, Qi Y, Peng J. Preparative purification of bromelain (EC 3.4.22.33) from pineapple fruit by high-speed counter-current chromatography using a reverse-micelle solvent system. Food Chem. 2011; 129(3): 925-932.
Bugg, T.D.H. (2004). Introduction to Enzyme and coenzyme
chemistry. 2nd. Edn. Blackwell publishing Ltd.oxford, U.K.
Chalabi, M., F. Khademi, R. Yarani and A. Mostafaie (2014).
Proteolytic activities of kiwifruit actinidin (Actinidia
deliciosa cv. Hayward) on different fibrous and globular
proteins: a comparative study of actinidin with papain.
Applied biochemistry

Additional information

Additional information (registration calendar, class conductors, localization and schedules of classes), might be available in the USOSweb system:

Description of 0600-S1-ChK-W-OJZCSS in USOSweb