融入STEM理念的“苯硫脲尝味的遗传学调查”实验教学设计

Experimental teaching design of“genetic investigation of phenylthiourea tasting”infused with STEM concepts

以苯硫脲尝味的遗传学调查为贯穿情境,将苯硫脲尝味能力测定、苯硫脲尝味能力与饮食偏好和健康状况调查、人口腔上皮细胞DNA提取、人苦味受体基因(TAS2R38)引物设计、PCR扩增、电泳和测序有机串联,将选择性必修模块课程与选修模块课程和学生自主学习相结合,将科学、技术、工程学、数学的知识和能力相结合,渗透STEM教育理念,使学生在探究实践的过程中,关注并尝试解决生产生活中的现实问题,发展生物学核心素养。

This design centers around the genetic investigation of phenylthiourea tasting,intertwining scenarios such as phenylthiourea taste ability determination,investigation of the correlation between phenylthiourea taste ability,dietary preferences,and health conditions,extraction of human oral epithelial cell DNA,primer design for the human bitter taste receptor gene(TAS2R38),PCR amplification,electrophoresis,and sequencing.It integrates compulsory modules with elective modules and encourages student-led learning.By combining knowledge and skills in science,technology,engineering,and mathematics(STEM),the design embodies the principles of STEM education,allowing students to focus on and attempt to solve real-world problems in the process of exploratory practice,and then fostering the development of key biological competencies.