The Importance and Analysis of Aflatoxin and Gluten in Corn (HS)
Background information on the importance of corn to the region and how certain molds can produce aflatoxin that cause the corn to unsuitable for food or feed uses. The concept of gluten and health implications will be covered. The difference between corn gluten and wheat gluten will be presented and why corn gluten is no really the gluten associated with Celiac disease.
objectives
Students will learn the following
1. The importance of corn culturally and economically to North Dakota and the Upper Great Plains
2. What is aflatoxin and how it can negatively affect the quality and safety of corn.
3. Definition of gluten, the health consequence associated with gluten, and foods to avoid.
4. A basic test to determine the presence of aflatoxin and gluten in corn.
Topic(s)
Corn, gluten, aflatoxin
type
High school lesson from Sunday Academy
9-12
Grade(s):
time needed
6 hours
author
Clifford Hall, Deland Myers Sr. (NDSU) and Mafany Mongoh (Sitting Bull College)
national next gen standards
north dakota standards
9-10.2.2. Use appropriate safety equipment and precautions during investigations
9-10.2.3 Identify questions and concepts that guide scientific investigations
9-10.2.6. Design and conduct a guided investigation
9-10.2.8. Analyze data found in tables, charts, and graphs to formulate conclusions
9.10.7.2 Identify factors that affect populations (e.g. food webs, carrying capacity, overpopulation, disease, food supply, algal blooms, resources, conservation practices)
9-10.8.5. Explain how views and attitudes have influenced the development of science (e.g., religion, previous knowledge, cultural tradition, superstition, folklore, legends)