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Instructional design and Implementation of an Inquiry-Based Laboratory Class for Undergraduate engineering Students

Biomedical engineering Education 2025年 1-9页

作者： Leo, Chen Huei Sockalingam, Nachamma Tan, Mei Xuan Zhu, Yajuan Khoo, Xiaojuan Department of Biomedical Engineering College of Design and Engineering National University of Singapore Singapore Republic of Singapore Science Math and Technology Singapore University of Technology & Design Singapore Republic of Singapore SUTD Academy Singapore University of Technology and Design Singapore Republic of Singapore

Laboratory classes are indispensable in the teaching of biomedical engineering education, offering students invaluable hands-on experience and opportunities for practical application of theoretical knowledge. However, without a deep understanding of the underlying principles, students may find themselves merely going through the motions, executing protocols without grasping their significance from the procedures. This lack of conceptual understanding undermines the educational value of laboratory experiences and impedes the development of critical-thinking and problem-solving skills. To address this, we described the implementation of design-centric, inquiry-based learning activities into challenge-based laboratory class for “Science and Technology for Healthcare” course in Singapore University of Technology and design, where students (n = 162) can design and troubleshoot experiments, allowing deeper appreciation of scientific process and laboratory methodology. Specifically, students were tasked to (1) design and develop a paper-based glucose detection method and (2) use the developed method to identify glucose among the given unknown samples. After the class, students’ perception and report of the laboratory class were surveyed. Overall, the students agreed that challenge-based laboratory class enabled them to explore and think critically about experiments and promoted problem-solving skills, but they tended to feel less confident in performing the experiment without clear step-by-step instructions. This can be attributed to unfamiliar pedagogies, where in most cases, traditional laboratory classes are conducted by providing students with detailed experimental instructions for students to follow. Despite the uncertainty toward challenge-based laboratory class, most students agreed that they would like to have more of such laboratory classes in future.

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3D printed nutritious snacks from orange peel waste

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Materials Today: Proceedings 2022年 70卷 12-16页

作者： Leo, Chen Huei Lee, Cheng Pau Foo, Su Yi Tan, Joseph Choon Wee Tan, Jian Da Ong, Eng Shi Hashimoto, Michinao Science Math & Technology Singapore University of Technology and Design 8 Somapah Road Singapore 487372 Singapore Pillar of Engineering Product Development Singapore University of Technology and Design 8 Somapah Road Singapore 487372 Singapore

The discarded section of an orange fruit, orange peel waste (OPW), is well-recognised as a rich source of vitamins and nutrients that can be turned into high-value-added food products. OPW is produced in millions of tonnes over the world and returned to the environment with little benefit. As a result, there is an urgent need to develop better methods to effectively upcycle the industry's enormous volume of OPW produced yearly. Recent advances in 3D printing technology have enabled food to be created into unique and complex 3D structures with potential benefits to health and environment. Thus, the objective of this research is to develop a method to upcycle OPW into healthy snacks using 3D printing technology such as direct ink writing (DIW). Using DIW 3D printing, an edible 3D structures of orange peels using rheology-modified inks containing OPW was successfully fabricated. Furthermore, OPW also contains bioflavonoids and exhibit antioxidant activity. Therefore, this study provided an example of a feasible method to upcycle food waste into high value food products, which pave an avenue to achieve food sustainability and circularity of food waste management using 3D food printing as a technological vehicle. © 2022

关键词： Sustainable development

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3D food printing – Asian snacks and desserts

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Materials Today: Proceedings 2022年 70卷 611-615页

作者： Pant, Aakanksha Zhang, Yi Kai Chua, Chee Jia Yao Tan, Justin Hashimoto, Michinao Huei Leo, Chen Hooi Chuan Wong, Gladys Tan, U-Xuan Engineering Product Development Pillar Singapore University of Technology and Design Singapore 487373 Singapore School of Electronic Science and Engineering University of Electronic Science and Technology of China Chengdu 611731 China Digital Manufacturing and Design Centre Singapore University of Technology and Design Singapore 487373 Singapore Science Math and Technology Singapore University of Technology and Design Singapore 487373 Singapore Nutrition & Dietetics Department Khoo Teck Puat Hospital Singapore 768828 Singapore

‘3D food printing technology is a rapidly advancing technology offering customization in nutrition, shape, taste and texture. Popular foods can be created in exciting and visually appealing forms through 3DFP. In this paper, we demonstrate the 3D printability of rice flour mixed with chai poh powder to recreate familiar Asian dish, chwee kueh. 3DFP of yam paste and gingko nut was also conducted for orh nee dish recreation. Extrusion printing was the chosen technique to 3D print different shapes. Two commercially available food printers were used to test these two food ink formulations. Further experimentation is required to improve and characterize the food inks with additional ingredients like sugar, oil to achieve better printability as well as taste and texture’. © 2022

关键词： Nutrition

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3D food printing– sustainability through food waste upcycling

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Materials Today: Proceedings 2022年 70卷 627-630页

作者： Hooi Chuan Wong, Gladys Pant, Aakanksha Zhang, Yi Kai Chua, Chee Hashimoto, Michinao Huei Leo, Chen Tan, U-Xuan Nutrition & Dietetics Department Khoo Teck Puat Hospital Singapore 768828 Singapore Engineering Product Development Pillar Singapore University of Technology and Design Singapore 487373 Singapore School of Electronic Science and Engineering University of Electronic Science and Technology of China Chengdu 611731 China Digital Manufacturing and Design Centre Singapore University of Technology and Design Singapore 487373 Singapore Science Math and Technology Singapore University of Technology and Design Singapore 487373 Singapore

‘Circular economy’ and ‘zero waste economy’ are not just 21st century terms but are increasingly becoming part of mainstream narrative to lead an ethical and environmentally conscious life which benefits not just humans but the entire ecosystem. Innovative approaches are being targeted to achieve this mission, one being revalorization of food waste to value added products. Food wastage occurs from the initial steps of agricultural produce to industrial manufacturing and processing, to retail and household consumption. The greatest culprit in generating waste is the common households. 3D food printing (3DFP) is one of the emerging technologies that can be effectively utilized to target food wastes from different sources. Consumer acceptance of food waste as edible food still has many barriers. 3DFP can help rescue certain waste types to generate customized and personalized beautiful designs familiar in taste and form for easier acceptability. We have demonstrated the 3D printability of jackfruit seeds that are often underutilized and discarded as waste. Subjecting the waste to simple and effective cooking techniques helped to prepare food ink suitable for 3D printing. Further studies are planned to improve and characterize the inks further to achieve better prints. © 2022

关键词： 3D printers

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3D printed nutritious snacks from orange peel waste

3D printed nutritious snacks from orange peel waste

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作者： Leo, Chen Huei Lee, Cheng Pau Foo, Su Yi Tan, Joseph Choon Wee Tan, Jian Da Ong, Eng Shi Hashimoto, Michinao Science Math & Technology Singapore University of Technology and Design 8 Somapah Road Singapore487372 Singapore Pillar of Engineering Product Development Singapore University of Technology and Design 8 Somapah Road Singapore487372 Singapore

关键词： Sustainable development

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3D food printing– sustainability through food waste upcycling

3D food printing– sustainability through food waste upcycli...

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作者： Hooi Chuan Wong, Gladys Pant, Aakanksha Zhang, Yi Kai Chua, Chee Hashimoto, Michinao Huei Leo, Chen Tan, U-Xuan Nutrition & Dietetics Department Khoo Teck Puat Hospital Singapore768828 Singapore Engineering Product Development Pillar Singapore University of Technology and Design Singapore487373 Singapore School of Electronic Science and Engineering University of Electronic Science and Technology of China Chengdu611731 China Digital Manufacturing and Design Centre Singapore University of Technology and Design Singapore487373 Singapore Science Math and Technology Singapore University of Technology and Design Singapore487373 Singapore

关键词： 3D printers

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3D food printing – Asian snacks and desserts

3D food printing – Asian snacks and desserts

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作者： Pant, Aakanksha Zhang, Yi Kai Chua, Chee Jia Yao Tan, Justin Hashimoto, Michinao Huei Leo, Chen Hooi Chuan Wong, Gladys Tan, U-Xuan Engineering Product Development Pillar Singapore University of Technology and Design Singapore487373 Singapore School of Electronic Science and Engineering University of Electronic Science and Technology of China Chengdu611731 China Digital Manufacturing and Design Centre Singapore University of Technology and Design Singapore487373 Singapore Science Math and Technology Singapore University of Technology and Design Singapore487373 Singapore Nutrition & Dietetics Department Khoo Teck Puat Hospital Singapore768828 Singapore

关键词： Nutrition

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A DFT study on brittle-to-ductile transition of D022-TiAl3 using multi-doping and strain-engineered effects

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Journal of Materials Science & Technology 2020年第16期47卷 180-192页

作者： Boon Teoh Tan Shunnian Wu Franklin Anariba Ping Wu Entropic Interface Croup Engineering Product DevelopmentSingapore University of Technology and DesignSingapore Materials Surface Group Science and Math Affiliated to Engineering Product DevelopmentSingapore University of Technology and DesignSingapore

In this work,the thermodynamic,mechanical properties and electronic behaviors of D022-TiAl3 doped with W and 15 groupⅣM(M=C,Ge,Pb,Si and Sn)dopants are investigated by DFT *** established that ductility can be improved using multi-doping approach and revealed the mechanisms behind such brittle-to-ductile *** addition,it is found that there is linearity between changes in Young’s modulus and tensile/compre s sive strain *** alternate insight into brittle-to-ductile transition during ductile mode cutting of brittle materials is proposed.

关键词： Multi-doped TiAl3 Brittle-to-Ductile transition Elastic properties First-principles calculation Strain-engineered

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Virtual Field Trip of the Central Heating and Chiller Plant as an Instructional Tool for Thermodynamics Education 53

Virtual Field Trip of the Central Heating and Chiller Plant ...

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53rd IEEE ASEE Frontiers in Education International Conference, FIE 2023

作者： Ha, Oai Berrier, Seth Oss, Keif University of Wisconsin-Stout Dept. of Engineering and Technology MenomonieWI United States Dept. of Math Stats and Computer Science University of Wisconsin-Stout MenomonieWI United States University of Wisconsin-Stout Dept. of Design MenomonieWI United States

ISBN: (纸本)9798350336429

This work in progress introduces a framework for developing a virtual tour of the central heating and chiller plant (the Plant) at a university in the US Midwest for teaching and learning Thermodynamics at the campus. Traditionally, this theory-heavy and abstract course is taught using textbooks, lectures, problem solving, and some laboratory experiments. The majority of course content lacks the tangible connections between engineering devices and systems in a close real-world application, making the course challenging and uninteresting for many students. In this project, 360-degree panoramic photos and proper authoring software are employed to render an immersive virtual environment of the Plant that students can visit at any time and from anywhere. The virtual field trip would provide students with tangible insights into thermodynamic and heat transfer processes from over 25 main engineering equipment, devices, and systems at the Plant. Among them are boilers, chillers, a steam turbine, heat exchangers, cooling towers, blowers, and economizers. The follow-up quizzes and assessments are designed to contribute to the course learning outcomes, such as an understanding of phase transitions, thermodynamic properties of steam, and thermal efficiencies of engineering devices. The virtual immersive experiences can help students enhance their learning experiences and engagement in the course's materials without the costs and dangers inherent in a physical tour of the Plant facility. A preliminary result of the virtual tour's evaluation with a group of students and faculty is also included to provide inputs to the next phase of the project. © 2023 IEEE.

关键词： 360-degree panoramic images immersive education mechanical engineering education Thermodynamics education virtual field trip

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Analysis of Convective Transport of Temperature-Dependent Viscosity forNon-Newtonian Erying Powell Fluid: A Numerical Approach

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Computers, Materials & Continua 2021年第1期66卷 675-689页

作者： Ahlam Aljabali Abdul Rahman Mohd Kasim Nur Syamilah Arifin Sharena Mohamad Isa Noor Amalina Nisa Ariffin Centre for Mathematical Sciences UMPGambang26300Malaysia Faculty of Computer and Math Sciences UiTM JohorPasir Gudang CampusMasai81750Malaysia Manufacturing Engineering Technology Section UniKLItaly Design InstituteKuala Lumpur56100Malaysia

Non-Newtonian is a type of fluid that does not comply with the viscosity under the Law of Newton and is being widely used in industrial *** include those related to chemical industries,cosmetics manufacturing,pharmaceutical field,food processing,as well as oil and gas *** inability of the conventional equations of Navier–Stokes to accurately depict rheological behavior for certain fluids led to an emergence study for non-Newtonian fluids’*** line with this,a mathematical model of forced convective flow on non-Newtonian Eyring Powell fluid under temperature-dependent viscosity(TDV)circumstance is *** fluid model is embedded with the Newtonian heating(NH)boundary condition as a heating circumstance and is assumed to move over a stretching sheet acting *** appropriate similarity variables,the respective model was converted into ordinary differential equations(ODE),which was later solved utilizing the Keller box *** present model is validated by comparing the existing output in literature at certain special limiting cases,where the validation results display a firm *** current outputs for the proposed model are shown in tabular and graphical form for variation of skin friction plus Nusselt number,velocity and temperature distribution,respectively.

关键词： Temperature-dependent viscosity erying powell fluid vertical stretching sheet numerical solution boundary layer

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