Researches And Design Of Inquiry Activity On The Change Of Buoyancy In The Process Of Boiling Food

Scientific inquiry is not only a hot topic in the continuous attention in the education circle, but also the focus of the elementary education curriculum reform in our country. Inquiry teaching has been more and more attention in recent years, develop the students’ ability of scientific inquiry is an important direction of improving students’ quality, therefore, many education workers and experts actively into related study, produced a lot of research results. These results both theory such as the strategy, meaning of science inquiry study, from theory to design and develop the specific teaching activities, but on the number of it, to explore the development and application of case quantity is insufficient, also hard to meet the requirements in our country to scientific inquiry.Experts pointed out that science inquiry material should be more to come from life, but the current independent original, closely related to life and has a systematic study of case is too little, but this kind of contact with the science inquiry activity will live, more situational characteristics, is conducive to the development of the teaching activities, to cultivate the students’ observation, analysis, communication and scientific inquiry ability play an important role. Therefore, the author carried on the thorough research to buoyancy change of life of the common food in the process of boiling, And on this basis to develop the relevant inquiry teaching cases.Material must be researched before case design, only understand the scientific principles behind the phenomenon, we can better develop the breakthrough point of inquiry. And in the inquiry activity, students should also have the knowledge of harvest, so the author carried on the thorough research to characteristics and its influencing factors in the process of experiments of buoyancy change of the rice balls and dumplings in the process of boiling.In order to study the problem of more pure, as the experimental samples of rice balls are not stuffing and smaller volume, respectively made from glutinous rice flour and wheat flour, dumplings for ordinary commercial dumplings. In the experiments, the rice balls and dumplings respectively into the beaker containing water, and ensure that the rice balls and dumpling integral has been in the water, with water bath heating method for heating to eliminate direct convection heating water to test the effects of buoyancy. Experiments including heating and cooling stages, each stage of the temperature changes very slowly in order to maximize the elimination of the water in the beaker and the temperature difference between the experimental sample. Records of experimental data from the temperature sensor and meter readings, the experimental data and draw the graph based on the data analysis, found the change characteristics of rice balls and dumplings buoyancy is an obvious difference, and then to guess, with the result of the experiment and design experiments to verify this conjecture, validation experiments include artificial establish model to simulate the dumpling and the water contained. within the dumplings and the influence of the air of buoyancy.After the experiment many times and a large amount of related literatures, the research conclusion:rice balls and dumplings’ buoyancy is the influenced of the internal water and air in the process of boiling. Among them, the dumplings by buoyancy is one of the main factors of the air; rice balls are the main influencing factors of buoyancy change including its water and air, small changes in temperature is below 70℃, higher than 70℃ when great changes have taken place, this influence can be saturated with water vapor pressure to explain, in general, the water contained rice balls on its buoyancy accounts for nearly half.Through research on the material and the corresponding conclusions, according to the question in the research process and the conclusions obtained for processing, make it become the carrier of inquiry activity. A number of undergraduate and middle school students were investigated before the activities conducted case design. We found that it is difficult for them to accurately describe with the learned knowledge on the phenomenon of life, more do not know the influence factors. But they are able to grasp the related knowledge after a guide and to explore, and know that the idea of modeling in the scientific research, so this inquiry activity case is of important significance to cultivate the students’ comprehensive ability.This thesis is divided into four parts, the first part is the introduction, contains the sources and the background and significance of the research question, expounds why study of food, why to develop inquiry-based teaching activity cases, and why choose rice balls and dumplings, as the carrier of inquiry activity.The second part of the paper is the study on buoyancy change and its influencing factors of the rice balls and dumplings in the process of boiling, namely a complete study process and conclusion of the material of inquiry. Content includes experimental data and charts.The third part of the thesis is inquiry-based activities of teaching design, including the analysis of the problems of inquiry activity, active object, the goal and the evaluation of the activity. This chapter also included a complete design of inquiry activity, and the inquiry activity teaching compared with traditional classroom teaching.The fourth part of the paper is a reflection, is divided into two parts:the reflection of the study of characteristics of buoyancy of the food in the process of boiling and the reflections on the inquiry-based teaching activity design.This part is the summary and comprehend intensely of the author conducted research and the development process for wrote this thesis.