A CURE in Oxygen Bomb Calorimetry to Raise Food Awareness and Build Scientific Work Skills

Abstract In this Course Undergraduate Research Experience (CURE), upper division chemistry and environmental science students in a South Texas public university engaged in a student-driven experiment that allowed them to explore the calorific values (Hg) of different food-derived fuels (e.g., crab shells, fruit peels, wood shavings, artificial sweeteners, herbal teas, and snacks). All student learning objectives (SLOs) were successfully accomplished by enhancing (1) the understanding of the thermodynamics of fuel combustion, (2) the basic and in-depth instrumentation skills in oxygen bomb calorimetry, and (3) the understanding of the scientific method facilitating new research discoveries and training of a qualified workforce in STEM. This one-semester-long pilot study complemented the traditional 2-week-long learning experience in Physical Chemistry foundational courses and brought additional personal gains (attitude, identity, and persistence in STEM) and professional growth (advanced instrumentation, problem solving, and critical thinking). These outcomes were evaluated through student interviews, entry and exit surveys, class discussions, assignments, literature data, and instructor observations. Overall, this CURE was very well received by the students, who addressed meaningful research questions and new hypotheses focusing on food awareness and food waste repurpose for ecofriendly, sustainable agriculture (e.g., wood shavings and fruit peels as “brown” and “green” compost materials for healthy, enriched soils). This laboratory module has high relevance within the context of the current global food crisis and could be easily adaptable to other science curricula such as Food Science, Marine Biology, and Environmental Chemistry.