基于真实情境和模型构建的跨学科主题教学设计——糖类、油脂和蛋白质

Interdisciplinary Theme Teaching Design Based on Real Situation and Model Construction:Sugars,Fat and Proteins

以土豆作为情境素材,创设“食品谣言”“环保新闻”“科研结论”以及“生产工艺”“国家战略”等多个源自生产生活实践的问题情境,通过谣言辨析、淀粉水解探究实验、氨基酸模型的拼拆、土豆蛋白工艺流程的讨论以及为马铃薯主粮化战略建言献策等一系列活动,让学生循序渐进地经历“感知油脂水解模型—建构糖类认知模型—提炼生物大分子认知模型—应用模型解决问题”的跨学科模型建构过程,以此发展学生的模型构建能力,内化学生的跨学科思维,提高学生的学科核心素养。

In this research,with potatoes as experiment materials,such life and production scenarios as“food rumors”“environmental news”“scientific research conclusions”“production processes”“national strategies”are designed in the purpose of improving students'core literacy of chemistry.Through such activities as rumor analysis,starch hydrolysis experiments,the assembly of amino acid,discussion about the processing of potato protein,and making suggestions for potato staple food strategy,students are led to,step by step,experience the interdisciplinary model construction process of“perceiving lipid hydrolysis models-constructing carbohydrate cognitive models-refining biological macromolecular cognitive models-applying models to solve problems”,in order to develop model construction capabilities,internalize interdisciplinary thinking,and improve discipline core literacy.