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Chemistry is one of the STEM (science, technology, engineering, and mathematics) subjects that has been perceived as an unattractive subject among students due to its scientific theories and practices in a laboratory. Practical and scientific writing skills are two crucial components in chemistry courses, including at the Pre-University level, thus requiring educators to design activities that integrate both skills in chemistry learning. This article describes the assessment using a project-based learning approach to assess students' practical and scientific writing skills for the Organic Chemistry course at the Universiti Malaysia Sarawak Foundation in Science program. A total of 72 Pre-University science students participated in a Chemistry Group Project assessment. The students were divided into 6 groups and asked to write a proposal on the basis of a chosen title, conduct laboratory work, collect data, and prepare a final report. The assessment was conducted in a single semester from learning week 1 to learning week 17. Results of this study were collected through the submitted proposal, final reports, practical sessions, and students' feedback. Students obtained good marks for practical and scientific writing with average marks of 84.9% and 84.4%, respectively. The results revealed that implementing the Chemistry Group Project as project-based learning leads to increased performance in practical and scientific writing skills and social skills among Pre-University students. Therefore, the Chemistry Group Project should be conducted as one of the learning activities and practical approaches at the Pre-University level.

Starch and chitosan, polysaccharides derived from natural sources, have significant potential across various domains. Starch is extracted from starch‐bearing plants, such as potatoes, whereas chitosan is obtained from the exoskeletons of marine animals, fungi and insects. However, the original forms of starch and chitosan have several limitations, such as low solubility and weak mechanical strength. Interestingly, the combined effects of starch and chitosan resulted in the development of starch‐chitosan blends with markedly improved functional properties. These blends demonstrated high tensile strength, improved hydrophilicity and increased adsorption capacity. Furthermore, modification of starch‐chitosan blends by techniques such as crosslinking and incorporation of other functional materials contributes to diverse characteristics and functionalities. This review addresses a crucial gap in the literature by providing an overview and up‐to‐date analysis of starch‐chitosan blends. The preparation methods and functional properties of these blends in various forms, such as films, beads and hydrogels, have been extensively discussed. Emphasis is placed on the versatile applications of these blends in research, development and industries such as pharmaceuticals, wastewater treatment, agriculture and food technology. This review aims to provide an insightful overview of starch‐chitosan blends and stimulate broader interdisciplinary research interests. By providing concluding insights and prospects, this review highlights the potential for further exploration of the impact of starch‐chitosan blends on consumers and the environment. [ABSTRACT FROM AUTHOR]

Native sago starch has a high content of resistant starch (RS) which is associated with low glycaemic and beneficial to individuals with obesity and diabetes. Additionally, the RS is linked to the prebiotic properties exhibited by starch. This study aimed to evaluate the predicted glycaemic index (pGI) and probiotic growth rates of food formulated with native or modified starches in the formulation of a breakfast drink. The sago starch was modified via microwave heat treatment (MHT) with different treatment duration or via pre-treatment followed by MHT. The formulation of food was performed by replacing a portion of wheat starch at percentages of 25, 50, or 75%. The pGI was determined by measuring the amount of glucose produced during in vitro digestion. Meanwhile, the probiotic growth rates were conducted by monitoring the optical density of Lactobacillus casei and Bifidobacterium lactis for 24 hr. Comparatively, food formulated with 50 and 75% starch showed lower pGI than other formulations. This was correlated with the increase of RS in food products. Meanwhile, the probiotic growth rates increase for a few of the formulations mostly with a higher pGI or low RS content which is contributed by the accessibility for fermentation to occur. In conclusion, the findings suggest the substitution of 50% wheat flour with native or modified sago starches is sufficient to increase RS content and lower the pGI of formulated food. In the future, investigation of RS components contributing to probiotic growth is needed to enable the exploration of new prebiotics with low glycaemic. [ABSTRACT FROM AUTHOR]

Native starches from various plant origins have limitations in their physicochemical properties. These properties influence the qualities of formulated food products, especially in appearance, texture, structure, and taste. Therefore, modification is required to improve the properties and functionalities of starch. Additionally, starch modification is able to enhance functional food properties. Functional food refers to natural or processed foods that contain bioactive compounds, which are clinically proven to promote consumer's health. These bioactive compounds have targeting mechanisms that can manage, prevent, or treat diseases. Modified starches display improvement in resistant starch (RS) content that exhibit functional food properties such as having a low glycemic index and promotes thegrowth of probiotics; Lactobacillus sp. and Bifidobacterium sp. This review discusses the modification of starch, specifically heat moisture and microwave heat treatments, in improving the RS content. Furthermore, the relationship between RS and prebiotic properties of starch is also elaborated. Factors influencing the RS content include the amylose–amylopectin ratio and retrogradation period. Meanwhile, the influence of RS content on the prebiotic properties of modified starches is linked to its resistance to digestion. However, further investigation regarding the extent to which RS can contribute prebiotic properties is also an area of interest for future/subsequent exploration. [ABSTRACT FROM AUTHOR]

Applying biochar in crop farming or agriculture activity generally increases productivity through improved soil fertility and water holding capacity. However, there is a lack of empirical data on the effects of sago bark waste-derived biochar on the growth media of Capsicum annuum L. This work, reported the effect of sago bark biochar and acid-base treated sago bark biochar on Capsicum annuum L. var. Kulai growth media fertility. The plant growth study was carried out using completely random design experimental layouts with five replicates and 8 treatments at various biochar application rates (0.5,1.5, & 3.0%, w/w). Results showed that plant grown with 1.5% sago bark biochar has the highest number of the leaf (122.90). Plant with 1.5% acid-base treated sago bark biochar showed a significantly (p<0.05) higher number of flower buds (1.90) and stem height (69.00 cm) during 4 months of the vegetative period. Meanwhile, plants with 3% acid-base treated sago bark biochar obtained the highest yield of fruit fresh weight (67.64 g). In general, acid-base treated sago bark biochar application increase the yield of Capsicum annuum L. var. Kulai. [ABSTRACT FROM AUTHOR]