基于真实情境和问题导向的拓展课教学——探究影响苹果汁褐变反应速率的因素

Extended Course Teaching Based on Real Situations and Problem Orientation:Explore the Factors Affecting the Browning Rate of Apple Juice

以“苹果汁褐变”为真实情境,在问题的导向下,开展基于必修阶段“影响化学反应速率的因素”教学内容的拓展课。学生在学习过程中,结合已学知识与生活经验对情境展开探究,认识到“酶”在褐变反应中的特殊性,并利用手持技术深度探析影响褐变速率的因素,逐步建构“抑制褐变速率”的认识模型,体会化学之于社会生活的价值,从中提高控制变量的能力,发展“证据推理”“科学探究”等化学学科核心素养。

Taking“apple juice browning”as the real situation,an extended course based on the teaching content of“influential factors on chemical reaction rate”in the compulsory stage is carried out under the guidance of the problems.In the process of learning,students combine the knowledge and life experience to explore the situation,realize the particularity of“enzyme”in the browning reaction,and use handheld technology to deeply explore the factors affecting the browning rate,gradually construct an understanding model of“inhibition of browning rate”,experience the value of chemistry in social life,improve the ability to control variables,and develop core literacy in chemistry such as“evidentiary reasoning”and“scientific inquiry”.