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一、实验背景“白糖、食盐和淀粉溶解性的比较实验”是初三化学第一学期(试用本)第三章第2节“溶液”中“物质的溶解性”的第一个实验,本实验是探究溶液性质的第一个实验,是初三第一次应用控制变量法探究物质性质的一个实验,教材的实验方案设计中通过对溶剂量的控制,探究溶质量的变化,从而获得不同物质在相同的条件下溶解情况不相同的结论,是后续探究同一物质在不同溶剂中的溶解性不同的铺垫。本实验在课程标准中的学习水平要求是B级。如何能够通过课堂实验的探究让学生获得最大的收益,实现课堂增值,我通过分析“白糖、食盐和淀粉溶解性的比较实验”的教材中的实验方案,并且在网络上收集了大量关于白糖、淀粉和食盐实验知识,发现白糖、
First, the experimental background “white sugar, salt and starch solubility comparison experiment ” is the first three semesters of the first semester (trial version) Chapter III section 2 “solution ” “substance solubility ” The first experiment, the experiment is to explore the nature of the first experiment is the first three days of the first application of control variables to explore the nature of an experiment, the experimental design of teaching materials through the control of the amount of solvent to explore the quality of solute Of the changes in order to obtain different substances dissolved under the same conditions are not the same conclusion, is to explore the same substance in different solvents solubility in different bedding. The level of learning required by this experiment in the course standard is Grade B. How to make the most profitable for the students and to realize the value-added in the classroom through the exploration of the experiment in the classroom, I passed the experimental program in the textbook of Comparative Experiments on the Solubility of White Sugar, Salt and Starch, and collected a large number of Sugar, starch and salt experimental knowledge, found that sugar,