《食品理化分析技术实验》教学问题解析

Analysis of Teaching Problems in Food Physical-chemical Testing

《食品理化分析技术实验》课程在食品及相关专业的课程中居重要位置。本文结合作者多年的教学实验经验,从各个方面对《食品理化分析技术实验》教学问题进行了解析,重点分析了教学以及学生实验操作容易忽略的问题,如准确量取中的仪器选择和有效数字的书写、定容以及稀释的操作、氢氧化钠溶液的保存、干滤和湿滤的区别、仪器的预热和天平的调平等,以期规范学生的实验操作,获得更好的教学效果。

Food Physical-chemical Testing occupies an important position in the courses of food and related specialties. Based on years of teaching experiences, the teaching problems were analyzed from various aspects. The problems that were easy to be neglected in teaching and students experimental operation, such as the selection of instruments in measurement and the calculation of significant numbers, the operation of dilution, the preservation of sodium hydroxide solution, the difference between dry and wet filtration, the preheating of instruments and the adjustment of balance and so on, were analyzed emphatically in order to standardize students action. In this way, good results in teaching were achieved.