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一、教学内容分析1.教材分析“酿制酒酿”是苏教版初中生物教材《源远流长的发酵技术》中的学生实验。米酒是南方传统的风味小吃,学生对它非常熟悉,制作材料简单,成本不高,实验器具不复杂,可操作性强。让学生亲身体验酒酿制作的过程,感受发酵技术在食品生产中的魅力,同时也能让学生用自己所学到的知识应用到社会实践中去。2.学情分析学生在小学科学课中已经自制过酸奶,对发酵有一定的知识基础,初二的学生已具备一定的生物专业知识和实践操作能力,
First, the teaching content analysis 1. Textbook analysis “brewing brewing ” is a Su experimental version of junior high school biology textbook “long history of fermentation technology” in the student experiment. Rice wine is the traditional southern flavor snack, the students are very familiar with it, the production of materials is simple, the cost is not high, the experimental apparatus is not complicated, maneuverability. Allow students to experience the process of brewing, feel the charm of fermentation technology in food production, but also allow students to apply their knowledge learned to social practice. 2. Analysis of academic conditions Students in the primary science class have made yogurt, fermentation has a certain knowledge base, the first two students already have some biological expertise and practical ability to operate,