Abstract This lesson takes a traditional Chinese dessert “sweet fermented glutinous rice” as the topic and the practical situation of its production as the principal line to design driving tasks of “the origin of sweetness-tuning the sweetness-analyzing the wine taste”, explaining the classification and transformation of sugar, and developing the problem-solving skills through experiments and discussions of the nutritional and industrial values of sugar. Meanwhile, a recognition-practice model of basic nutrients regarding food processing and value is established. This design is to develop the chemistry discipline core literacy of students and to provide a design idea for similar topics.
LI Jing, WANG Xing-Qiao, WANG Shi-Jie, BAO Chao-Long. Discipline Core Literacy-Guided Teaching Design and Implement of “Sugar”[J]. Chinese Journal of Chemical Education, 2022, 43(11): 54-59.
