基于循证教学的生物学实验教学设计与实践--以探究“酶的特性”为例  

Teaching design and practice of biology experiment based on“evidence-based teaching”--Taking Exploration of“Enzyme Characteristics”as an Example

作　　者：张琛 ZHANG Chen(Qingdao West Coast Senior High School,Qingdao 266520,China)

机构地区：[1]山东省青岛西海岸中学,青岛266520

出　　处：《生物学教学》2024年第1期57-60,共4页Biology Teaching

基　　金：山东省教育教学研究课题“循证教学在发展高中生生物学科核心素养中的应用研究”,No.2021JXY266。

摘　　要：在“酶的特性”实验教学过程中,基于循证教学的理论,以蓝莓果汁制作为任务,引导学生设计、完成“果胶酶催化效率”“表面活性剂对果胶酶活性影响”“温度对果胶酶活性的影响”“pH对果胶酶活性影响”等系列探究实验。结果发现使用果胶酶自制蓝莓果汁的适宜条件是质量分数为2%的果胶酶、温度50℃、pH4,且不要使用洗洁精。本文的教学实践为探索循证教学在高中生物学实验教学的应用提供了有价值的案例。In the process of teaching the“Enzyme Characteristics”experiment,based on the theory of evidence-based teaching,the task of making blueberry juice is used to guide students in designing and completing a series of exploratory experiments,such as“Pectinase Catalytic Efficiency”,“Effect of Surfactants on Pectinase Activity”,“Effect of Temperature on Pectinase Activity”and“Effect of pH on Pectinase Activity”.The results show that the suitable conditions for using pectinase to make blueberry juice are pectinase with a mass fraction of 2%,a temperature of 50℃,a pH being 4,and no washing with dishwashing liquid.The teaching practice in this paper provides a valuable case for exploring the application of evidence-based teaching in high school biology experiment teaching.

关 键 词：循证教学 果汁制作 酶的特性 高中生物学 

分 类 号：G633.91[文化科学—教育学]