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12食物中的有机物说课稿1(12 organic matters in food lesson 1)
12食物中的有机物说课稿1(12 organic matters in food lesson 1)
Organic matter in food (first class)
Speaking textbooks:
Hello, leaders and teachers! My topic today is organic matter in food (first class). First of all, I will talk about the status and function of the content of the teaching material
This session is a transition course in junior high school chemistry, from familiar inorganic chemistry to organic chemistry. The starch and oils involved in this section are important nutrients for human beings. The knowledge of this section is closely related to the reality of production and life. Through the study, it can improve the students scientific quality and enrich their common sense of life, and help them correctly understand and deal with the daily life problems of diet, nutrition, health and health. See from the mutual penetration between disciplines, this chapter is an important link of biology, physiology, nutrition and medicine, the study content and the human life and social activities, through learning, to enable students to understand this is the side of the chemistry and life science. From simple molecules to complex molecules, small molecules extend and develop into organic polymers. Through the study of natural polymers such as starch, paving the way for the next chapter to study synthetic materials.
According to the curriculum standards of Chemistry: the chemistry curriculum through three aspects of chemical knowledge and skills, processes and methods, emotional attitudes and values to reflect on the future training of citizen scientific literacy, formulate specific objectives in chemistry curriculum of compulsory education. In the teaching design of this section, I am in line with the requirements of teaching materials, accurate student practice, and effectively highlight the focus,
Reflecting the comprehensiveness, comprehensiveness and development, the following teaching objectives are determined:
[knowledge and skills]
1. to understand the classification of
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