“温度对生姜蛋白酶活性的影响”实验教学设计与实施  

Teaching design for the experiment on the influence of temperature on the activity of ginger protease and implementation

作　　者：廖伟琪 檀莲莲 LIAO Weiqi;TAN Lianlian(Hepu No.1 Middle School of Guangxi Province,Beihai 536100,China;No.33 Senior High School of Nanning of Guangxi Province,Nanning 530001,China)

机构地区：[1]广西合浦县第一中学,北海536100 [2]广西南宁市第三十三中学,南宁530001

出　　处：《生物学教学》2024年第7期65-67,共3页Biology Teaching

摘　　要：以广东省一特色民间传统小吃“姜撞奶”的制作过程和原理为依据,引导学生利用豆浆与生姜汁进行冲撞,通过实验比较不同温度的凝乳效果,探究温度对生姜蛋白酶活性的影响。Based on the production process and principles of ginger milk curd,a traditional snack in Guangdong Province,we guide students to shake soy milk and ginger juice,compare the coagulation effect at different temperatures in experiments,and explore the influence of temperature on the activity of ginger protease.

关 键 词：生姜蛋白酶 温度 酶活性 实验教学 高中生物学 

分 类 号：G633.91[文化科学—教育学]