Abstract This study reorganizes the high school chemistry unit on acetic acid, esters, and carbohydrates by using “exploring fruit flavors” as a real-world context. Through three progressive tasks of probing the origin of acidity, analyzing aroma components, and tracking sweetness conversion, students are guided from macro-flavor experiences to their micro-origins, establishing the core concept that “structure determines properties, and properties govern uses”. The first lesson focuses on examining the carboxyl group structure in acetic acid and ester synthesis to understand functional groups and their relationship to properties. The second lesson employs bananas at different ripening stages as the subject of study, moving beyond the traditional starch hydrolysis model to investigate the enzyme-catalyzed natural transformation pathways of sugars. This practice ignites learning motivation, cultivates experimental inquiry skills, and elevates health-conscious decision-making through chemistry.
ZHONG Meng-Meng, JIA Tong-Gai, XU Ying. Reconstructing Organic Compounds Unit Teaching Based on Life Contexts: Fruit Flavor Secrets and Acetic Acid, Esters, and Saccharides[J]. Chinese Journal of Chemical Education, 2026, 47(7): 31-38.
