Project-Based Teaching of Analytical Chemistry Experiment in the Context of “Intangible Cultural Heritage”: Brewing, Analysis and Evaluation of Traditional Rice Vinegar
SUN Huan, WANG Li, WANG Su-Qin**, JIANG Jian-Wen, LI Hong-Bo**
College of Chemistry and Chemical Engineering, National Demonstration Center for Chemistry Experimental Teaching, Jiangxi Normal University, Nanchang 330022, China
Abstract The vinegar brewing technology,a national intangible cultural heritage,is used to build a teaching situation, so that students can experience the brewing of vinegar, determine the total acid content in self-brewed rice vinegar through acid-base titration, anduse modern sensing technology to improve the traditional titration experimental device to obtain the titration curve. And then the teachersguide students to design the conductivity titration experimental scheme, and finally evaluate the advantages and disadvantages of self-brewed rice vinegar from the sensory level such as color and flavor, and learn the method of qualitative analysis of compounds by gas chromatography-mass spectrometry technology.
SUN Huan, WANG Li, WANG Su-Qin, JIANG Jian-Wen, LI Hong-Bo. Project-Based Teaching of Analytical Chemistry Experiment in the Context of “Intangible Cultural Heritage”: Brewing, Analysis and Evaluation of Traditional Rice Vinegar[J]. Chinese Journal of Chemical Education, 2024, 45(12): 25-35.
