Food additive can improve the quality of food, extend the storage time and increase the food nutrients. In thisessay the authorgave a brief introduction to such additives, such as food pigment, food perfume, sweet additive, preservative and antioxidizing agents, how are these additives used in foods, their usage limits and their chemical structures, so as to help students to widen their knowledge, enhance their interest in chemistry learning and thus improve their scientific literacy.

Food antiseptic agentis a kind of additives that can inhibit microbesgrowth, avoid food decaying and prolong food storage time. Sorbic acid has been recognized so far as one kind of the best antiseptic agents that can participate in normal metabolism of human body, it is also thought as a component of food. Sorbic acid can be synthesized with the reaction of ethenone and croton aldehyde or of butadiene and acetic acid.

We mainly discuss the theoretical construction and implemental strategies of constructivism-inquiry teaching model in chemistry teaching. This kind of teaching is based on the constructivism teaching thoughts and inquiry learning ideasin the processof chemical teaching. We further discuss the problemsexisting in our teaching experimentation.

Based on the chemistry syllabi released by the Ministry of Education of China in 1970s, the issue of the0cultivation of abilities0in chemistry curriculum is explored in the view of curriculum development. The paper is focused on the following three aspects of this issue: the changes in the states on the abilities in the syllabi, the elements of abilities in the syllabi, and the relationship and differences between the cultivation of abilities and scientific inquiry.