{"id":928,"date":"2017-05-31T10:55:24","date_gmt":"2017-05-31T08:55:24","guid":{"rendered":"http:\/\/agora.xtec.cat\/ceipvila-roma\/?p=928"},"modified":"2017-06-07T11:00:10","modified_gmt":"2017-06-07T09:00:10","slug":"5e-taller-ciencia-a-laula-udg","status":"publish","type":"post","link":"https:\/\/agora.xtec.cat\/ievila-roma\/general\/5e-taller-ciencia-a-laula-udg\/","title":{"rendered":"5\u00e8: Taller ci\u00e8ncia a l&#8217;aula UDG"},"content":{"rendered":"<h6 style=\"text-align: justify;\">Els alumnes de 5\u00e8, van fer una s\u00e8rie de tallers alimentaris, dintre dels tallers organitzats per la Universitat de Girona &#8220;CIUTATS DE CI\u00c8NCIA&#8221;<\/h6>\n<h6 style=\"text-align: justify;\">El taller va consistir en\u00a0dues parts: 1.\u00a0La t\u00e8cnica de l\u2019esferificaci\u00f3. 2.\u00a0Els flavors dels aliments.<\/h6>\n<h6 style=\"text-align: justify;\"><strong><u>Esferificaci\u00f3<\/u><\/strong>:\u00a0La t\u00e8cnica de l\u2019esferificaci\u00f3 (proporcionar forma d\u2019esfera) \u00e9s una t\u00e8cnica culin\u00e0ria utilitzada per a l\u2019elaboraci\u00f3 d\u2019alguns productes en els quals es vol imitar una forma i textura similar a la dels ous de peix. \u2028Fonament: en pres\u00e8ncia de calci, l\u2019alginat forma un gel irreversible perqu\u00e8 les cadenes de polisac\u00e0rids es van agregant entre si per formar una estructura semblant a la d\u2019una caixa d\u2019ous, cosa que fa endurir el gel i formar les esferes del l\u00edquid encapsulat. \u2028En aquesta part del taller, els alumnes podran convertir sucs de fruita en boletes de suc alginat per prendre el suc encapsulat en boletes comestibles.<\/h6>\n<h6 style=\"text-align: justify;\"><b><u data-blogger-escaped-style=\"font-weight: bold;\">Flavors<\/u><\/b>:\u00a0El flavor d\u2019un aliment \u00e9s conjunt de sensacions que es perceben quan es manipula o consumeix un aliment. Sabor, aroma, sensacions t\u00e0ctils, t\u00e8rmiques i sensacions auditives. \u2028Gust o sabor: Propietat que presenten l\u00edquids, s\u00f2lids i gasos en dissoluci\u00f3, percebuda per les papil\u00b7les gustatives de la llengua. Aroma: Propietat de les subst\u00e0ncies vol\u00e0tils que \u00e9s percebuda pels receptors nerviosos del sistema olfactiu del nas.\u00a0En aquesta part del taller, els alumnes realitzaran una sessi\u00f3 pr\u00e0ctica de reconeixement de flavors d\u2019alguns aliments, aix\u00ed com una prova de diferenciaci\u00f3 triangular per encertar aliments iguals o diferenciar diferents a trav\u00e9s de la textura i els flavors.<\/h6>\n<h6 style=\"text-align: justify;\">Aquest taller ha estat realitzat per Jes\u00fas Franc\u00e9s, Carme Carretero, i col\u00b7laboradors.<\/h6>\n<p style=\"text-align: center;\"><span style=\"text-decoration: underline;\"><a href=\"https:\/\/goo.gl\/photos\/mg8fDibGNH1HsQ9g6\" target=\"_blank\">\u00c0lbum fotogr\u00e0fic de l&#8217;activitat<\/a><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Els alumnes de 5\u00e8, van fer un taller alimentari, dintre dels tallers organitzats per la Universitat de Girona &#8220;CIUTATS DE CI\u00c8NCIA&#8221; 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