Identifying and observing the alcoholic fermentation of yeasts (Saccharomyces cerevisiae): a simple and low-cost experiment in the discipline of Biology
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/17854 |
Resumo: | In the literature, several authors argue that classes based on the merely expository mode can be a major obstacle in the teaching and learning process, since this teaching methodology can cause demotivation in students, leading to an attention deficit during classes. To overcome these obstacles, alternative teaching methodologies, such as the use of experimental classes, emerge as a methodological alternative of great impact on the guiding process of teaching and learning, allowing to facilitate the contextualization of the content to be learned by students. In this sense, using simple and low-cost materials, such as instant dry yeast, sugar, xylitol and powdered extract of dry Stevia leaves, the main objective of this article is to propose an experimental class in order to facilitate learning. of students in the discipline of Biology in High School, regarding the mechanism of anaerobic cellular respiration (alcoholic fermentation) of yeasts (Saccharomyces cerevisiae). As main results, students will be able to perceive that only the treatment of cup number 2 (warm water, dry biological yeast and common sugar), a reaction will occur, with a great fermentative metabolism of the yeasts, with the formation of ATP, air bubbles ( release of carbon dioxide) on the surface of the glass and ethanol, which will be noticeable through a characteristic sour aroma. In this way, we believe that the proposed experimental activity, together with the discussions and problematizations guided by the teacher, can impact teaching in a more positive way, facilitating student learning, in addition to promoting the perspective of scientific experimentation. |
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Identifying and observing the alcoholic fermentation of yeasts (Saccharomyces cerevisiae): a simple and low-cost experiment in the discipline of BiologyIdentificación y observación de la fermentación alcohólica de levaduras (Saccharomyces cerevisiae): un experimento sencillo y de bajo coste en la disciplina de la BiologíaIdentificando e observando a fermentação alcoólica das leveduras (Saccharomyces cerevisiae): um experimento simples e de baixo custo na disciplina de BiologiaAula práticaLevedurasRespiração celularEnsino.Clases prácticasLevadurasRespiración celularEnseñando.Practical classesYeastsCellular respirationTeaching.In the literature, several authors argue that classes based on the merely expository mode can be a major obstacle in the teaching and learning process, since this teaching methodology can cause demotivation in students, leading to an attention deficit during classes. To overcome these obstacles, alternative teaching methodologies, such as the use of experimental classes, emerge as a methodological alternative of great impact on the guiding process of teaching and learning, allowing to facilitate the contextualization of the content to be learned by students. In this sense, using simple and low-cost materials, such as instant dry yeast, sugar, xylitol and powdered extract of dry Stevia leaves, the main objective of this article is to propose an experimental class in order to facilitate learning. of students in the discipline of Biology in High School, regarding the mechanism of anaerobic cellular respiration (alcoholic fermentation) of yeasts (Saccharomyces cerevisiae). As main results, students will be able to perceive that only the treatment of cup number 2 (warm water, dry biological yeast and common sugar), a reaction will occur, with a great fermentative metabolism of the yeasts, with the formation of ATP, air bubbles ( release of carbon dioxide) on the surface of the glass and ethanol, which will be noticeable through a characteristic sour aroma. In this way, we believe that the proposed experimental activity, together with the discussions and problematizations guided by the teacher, can impact teaching in a more positive way, facilitating student learning, in addition to promoting the perspective of scientific experimentation.En la literatura, varios autores argumentan que las clases basadas en la modalidad meramente expositiva pueden ser un gran obstáculo en el proceso de enseñanza y aprendizaje, ya que esta metodología de enseñanza puede causar desmotivación en los estudiantes, lo que lleva a un déficit de atención durante las clases. Para superar tales obstáculos, las metodologías didácticas alternativas, como el uso de clases experimentales, emergen como una alternativa metodológica de gran impacto en el proceso orientador de la enseñanza y el aprendizaje, permitiendo facilitar la contextualización de los contenidos a aprender por parte de los estudiantes. En este sentido, utilizando materiales sencillos y de bajo costo, como levadura seca instantánea, azúcar, xilitol y extracto en polvo de hojas secas de Stevia, el objetivo principal de este artículo es proponer una clase experimental con el fin de facilitar el aprendizaje de los estudiantes en la disciplina de Biología en la Enseñanza Media, sobre el mecanismo de la respiración celular anaeróbica (fermentación alcohólica) de las levaduras (Saccharomyces cerevisiae). Como principales resultados, los estudiantes podrán percibir que solo con el tratamiento de la copa número 2 (agua tibia, levadura biológica seca y azúcar común), ocurrirá una reacción, con un gran metabolismo fermentativo de las levaduras, con la formación de ATP, burbujas de aire (liberación de dióxido de carbono) en la superficie del vidrio y etanol, que se notará a través de un aroma agrio característico. De esta forma, creemos que la actividad experimental propuesta, junto con las discusiones y problematizaciones guiadas por el docente, pueden impactar la enseñanza de manera más positiva, facilitando el aprendizaje de los estudiantes, además de promover la perspectiva de la experimentación científica.Na literatura, vários autores defendem que, aulas pautadas no modo meramente expositivo pode ser um grande entrave no processo de ensino e a aprendizagem, já que essa metodologia de ensino pode causar desmotivação nos discentes, levando a um déficit de atenção durante as aulas. Para vencermos tais obstáculos, metodologias alternativas de ensino, como o uso de aulas experimentais, se despontam como uma alternativa metodológica de grande impacto no processo norteador do ensino e da aprendizagem, permitindo facilitar a contextualização do conteúdo a ser aprendido pelos discentes. Nesse sentido, utilizando materiais simples e de baixo custo, como o fermento biológico seco instantâneo, açúcar, xilitol e extrato em pó de folhas secas de Stevia, o principal objetivo desse artigo é a proposta de uma aula experimental com o intuito de facilitar a aprendizagem dos alunos na disciplina de Biologia no Ensino Médio, no que tange ao mecanismo de respiração celular anaeróbia (fermentação alcoólica) das leveduras (Saccharomyces cerevisiae). Como principais resultados, os alunos estarão aptos a perceber que apenas o tratamento do copo número 2 (água morna, fermento biológico seco e açúcar comum), ocorrerá reação, havendo grande metabolismo fermentativo das leveduras, com a formação de ATP, bolhas de ar (desprendimento de gás carbônico) na superfície do copo e etanol, que será perceptível por meio de um aroma azedo característico. Desse modo, acreditamos que a atividade experimental proposta, em conjunto com as discussões e problematizações guiadas pelo professor, possam impactar o ensino de maneira mais positiva, facilitando a aprendizagem dos alunos, além de promover a ótica da experimentação científica.Research, Society and Development2022-03-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1785410.33448/rsd-v11i3.17854Research, Society and Development; Vol. 11 No. 3; e51511317854Research, Society and Development; Vol. 11 Núm. 3; e51511317854Research, Society and Development; v. 11 n. 3; e515113178542525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/17854/23497Copyright (c) 2022 Tiago Maretti Gonçalveshttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessGonçalves, Tiago Maretti 2022-03-09T13:44:38Zoai:ojs.pkp.sfu.ca:article/17854Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:38:07.452175Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Identifying and observing the alcoholic fermentation of yeasts (Saccharomyces cerevisiae): a simple and low-cost experiment in the discipline of Biology Identificación y observación de la fermentación alcohólica de levaduras (Saccharomyces cerevisiae): un experimento sencillo y de bajo coste en la disciplina de la Biología Identificando e observando a fermentação alcoólica das leveduras (Saccharomyces cerevisiae): um experimento simples e de baixo custo na disciplina de Biologia |
title |
Identifying and observing the alcoholic fermentation of yeasts (Saccharomyces cerevisiae): a simple and low-cost experiment in the discipline of Biology |
spellingShingle |
Identifying and observing the alcoholic fermentation of yeasts (Saccharomyces cerevisiae): a simple and low-cost experiment in the discipline of Biology Gonçalves, Tiago Maretti Aula prática Leveduras Respiração celular Ensino. Clases prácticas Levaduras Respiración celular Enseñando. Practical classes Yeasts Cellular respiration Teaching. |
title_short |
Identifying and observing the alcoholic fermentation of yeasts (Saccharomyces cerevisiae): a simple and low-cost experiment in the discipline of Biology |
title_full |
Identifying and observing the alcoholic fermentation of yeasts (Saccharomyces cerevisiae): a simple and low-cost experiment in the discipline of Biology |
title_fullStr |
Identifying and observing the alcoholic fermentation of yeasts (Saccharomyces cerevisiae): a simple and low-cost experiment in the discipline of Biology |
title_full_unstemmed |
Identifying and observing the alcoholic fermentation of yeasts (Saccharomyces cerevisiae): a simple and low-cost experiment in the discipline of Biology |
title_sort |
Identifying and observing the alcoholic fermentation of yeasts (Saccharomyces cerevisiae): a simple and low-cost experiment in the discipline of Biology |
author |
Gonçalves, Tiago Maretti |
author_facet |
Gonçalves, Tiago Maretti |
author_role |
author |
dc.contributor.author.fl_str_mv |
Gonçalves, Tiago Maretti |
dc.subject.por.fl_str_mv |
Aula prática Leveduras Respiração celular Ensino. Clases prácticas Levaduras Respiración celular Enseñando. Practical classes Yeasts Cellular respiration Teaching. |
topic |
Aula prática Leveduras Respiração celular Ensino. Clases prácticas Levaduras Respiración celular Enseñando. Practical classes Yeasts Cellular respiration Teaching. |
description |
In the literature, several authors argue that classes based on the merely expository mode can be a major obstacle in the teaching and learning process, since this teaching methodology can cause demotivation in students, leading to an attention deficit during classes. To overcome these obstacles, alternative teaching methodologies, such as the use of experimental classes, emerge as a methodological alternative of great impact on the guiding process of teaching and learning, allowing to facilitate the contextualization of the content to be learned by students. In this sense, using simple and low-cost materials, such as instant dry yeast, sugar, xylitol and powdered extract of dry Stevia leaves, the main objective of this article is to propose an experimental class in order to facilitate learning. of students in the discipline of Biology in High School, regarding the mechanism of anaerobic cellular respiration (alcoholic fermentation) of yeasts (Saccharomyces cerevisiae). As main results, students will be able to perceive that only the treatment of cup number 2 (warm water, dry biological yeast and common sugar), a reaction will occur, with a great fermentative metabolism of the yeasts, with the formation of ATP, air bubbles ( release of carbon dioxide) on the surface of the glass and ethanol, which will be noticeable through a characteristic sour aroma. In this way, we believe that the proposed experimental activity, together with the discussions and problematizations guided by the teacher, can impact teaching in a more positive way, facilitating student learning, in addition to promoting the perspective of scientific experimentation. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-03-06 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/17854 10.33448/rsd-v11i3.17854 |
url |
https://rsdjournal.org/index.php/rsd/article/view/17854 |
identifier_str_mv |
10.33448/rsd-v11i3.17854 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/17854/23497 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2022 Tiago Maretti Gonçalves https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2022 Tiago Maretti Gonçalves https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 11 No. 3; e51511317854 Research, Society and Development; Vol. 11 Núm. 3; e51511317854 Research, Society and Development; v. 11 n. 3; e51511317854 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
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1797052787471679488 |