论文部分内容阅读
“果酒的制作”是人教版高中生物选修1《生物技术实践》专题1“传统发酵技术的应用”的课题1.本课题旨在帮助学生理解发酵作用的原理,学习发酵技术.果酒的制作时间长,需要12天,且材料受季节限制,成本高.在教学中以酒酿的制作代替它,缩短了实验周期,只需2-3天,且糯米价格便宜、平时都能买到.【教学过程】一、课前准备教师:用安琪牌甜酒曲自制酒酿.学生:查询有关酒酿的知识.
“Production of fruit wine” is a topic for the 1st edition of the “High-School Biology elective 1” “Biotechnology Practice” topic 1 “Application of traditional fermentation techniques” 1. This topic aims to help students understand the principle of fermentation, learn fermentation technology The production of fruit wine takes a long time and takes 12 days, and the materials are subject to seasonal restrictions and high cost. In the teaching, it is replaced by the production of fermented wine, which shortens the experimental period and takes only 2-3 days, and the glutinous rice is cheap and can always be Buy.【Teaching process】 1. Prepare teachers before class: Make homemade wine with Anqi sweet wine. Student: Inquire about the knowledge of fermented wine.