{"id":49,"date":"2025-02-26T16:48:13","date_gmt":"2025-02-26T15:48:13","guid":{"rendered":"https:\/\/academia.utp.edu.co\/aula-biomedica\/?page_id=49"},"modified":"2025-10-31T20:03:29","modified_gmt":"2025-10-31T19:03:29","slug":"laboratorio-en-casa","status":"publish","type":"page","link":"https:\/\/academia.utp.edu.co\/aula-biomedica\/laboratorio-en-casa\/","title":{"rendered":"Laboratorio en casa"},"content":{"rendered":"\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-28f84493 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:33.33%\">\n<h3 class=\"wp-block-heading\">Actividad enzim\u00e1tica de la catalasa de h\u00edgado de pollo<\/h3>\n\n\n\n<p>La catalasa es una enzima esencial en nuestras c\u00e9lulas, responsable de descomponer el per\u00f3xido de hidr\u00f3geno \u2014una sustancia t\u00f3xica\u2014 en agua y ox\u00edgeno. Pero su eficiencia no siempre es la misma: factores como la temperatura, la salinidad y el pH pueden modificar su actividad. En este experimento pr\u00e1ctico con h\u00edgado de pollo, exploramos c\u00f3mo estas condiciones influyen en la funci\u00f3n enzim\u00e1tica y qu\u00e9 nos revelan sobre la sensibilidad de las enzimas a su entorno.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-vertically-aligned-center is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:66.66%\">\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"Reacci\u00f3n enzim\u00e1tica de la catalasa\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/LlHb8COvZ5w?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n<\/div>\n<\/div>\n\n\n\n<div style=\"height:23px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-28f84493 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:33.33%\">\n<h3 class=\"wp-block-heading\">Preparaci\u00f3n y uso de medios de cultivo caseros<\/h3>\n\n\n\n<p>Los microorganismos est\u00e1n presentes en nuestra vida diaria, incluso en la superficie de las frutas que consumimos. Para observarlos de manera sencilla, se pueden preparar medios de cultivo caseros a base de gelatina o harina de trigo. En este experimento se compara el crecimiento microbiano en frutas lavadas y sin lavar, evidenciando c\u00f3mo pr\u00e1cticas simples de higiene reducen la cantidad de bacterias y hongos presentes. Un ejercicio did\u00e1ctico que conecta la microbiolog\u00eda con la salud cotidiana.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-vertically-aligned-center is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:66.66%\">\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"Medio de cultivo microbiano\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/uzSjVSZ4Fq4?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n<\/div>\n<\/div>\n\n\n\n<div style=\"height:23px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-28f84493 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:33.33%\">\n<h3 class=\"wp-block-heading\">Emulsiones con jugo de remolacha y c\u00farcuma<\/h3>\n\n\n\n<p>Las emulsiones son mezclas que surgen al combinar l\u00edquidos que normalmente no se mezclan, como el agua y el aceite. Est\u00e1n presentes en productos cotidianos como la leche, las salsas o el helado, y tambi\u00e9n en materiales industriales como el asfalto. En este experimento casero, se utilizan colorantes naturales de remolacha y c\u00farcuma para observar la formaci\u00f3n y estabilidad de mezclas, y se demuestra c\u00f3mo los tensioactivos, como el jab\u00f3n, permiten mantener unidas las fases y retrasar su separaci\u00f3n. Una pr\u00e1ctica sencilla para comprender fen\u00f3menos fundamentales de la qu\u00edmica de alimentos y materiales.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-vertically-aligned-center is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:66.66%\">\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"Generaci\u00f3n de emulsiones\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/wyYkbqqq_3g?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n<\/div>\n<\/div>\n\n\n\n<div style=\"height:23px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-28f84493 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:33.33%\">\n<h3 class=\"wp-block-heading\">Biopel\u00edculas de almid\u00f3n de ma\u00edz<\/h3>\n\n\n\n<p>Los pl\u00e1sticos tradicionales representan un gran reto ambiental, pero alternativas sostenibles ya se est\u00e1n explorando en el laboratorio. Una de ellas son las biopel\u00edculas elaboradas a partir de almid\u00f3n de ma\u00edz, un recurso abundante y biodegradable. En este experimento se prueban distintos m\u00e9todos de secado \u2014a temperatura ambiente, en horno y con etanol\u2014 para observar c\u00f3mo var\u00edan las propiedades de elasticidad, resistencia y transparencia de estas pel\u00edculas, y qu\u00e9 tan viables resultan como materiales de empaque alternativos.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-vertically-aligned-center is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:66.66%\">\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"Fabricaci\u00f3n de biomateriales - Biopel\u00edculas\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/omy2RHg4z8c?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n<\/div>\n<\/div>\n\n\n\n<div style=\"height:23px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Actividad enzim\u00e1tica de la catalasa de h\u00edgado de pollo La catalasa es una enzima esencial en nuestras c\u00e9lulas, responsable de descomponer el per\u00f3xido de hidr\u00f3geno \u2014una sustancia t\u00f3xica\u2014 en agua [&hellip;]<\/p>\n","protected":false},"author":1931,"featured_media":0,"parent":0,"menu_order":2,"comment_status":"closed","ping_status":"closed","template":"","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center 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