初中化学“酸、碱、盐专题复习”的项目式教学——制作馒头
Project-Based Teaching of “Systematic Review of Chemical Properties of Acid, Alkali and Salt” in Junior High School—Making Mantou

本文选取生活中最常见的馒头作为项目主题，设置品尝馒头、探究馒头口味不同的原因、改良馒头口味以及展示成果的四个项目任务，开展初中化学“酸、碱、盐”专题复习课的教学。通过设置驱动性问题，引导学生围绕酸碱盐的知识线进行小组合作、实验探究，带领学生复习酸碱盐的化学性质和反应，帮助学生建构知识网络，培养学生的问题解决能力和实践能力，促进学生进行深度学习，发展学生的核心素养。
Chosen the most prevalent steamed bread in daily life as the project’s central theme, the paper sets the objectives of assessing steamed bread’s taste, investigates the factors contributing to the varying flavors of steamed bread, enhances the taste of steamed bread, and presents the results and students took part in group collaboration and experimental research around the knowledge domain of acid, alkali and salt by problem-driven strategy. As a result, project-based teaching combined with review sessions can help students review pertinent theoretical concepts related to acid, alkali, and salt. At the same time, the mode facilitates students to build knowledge networks, and improves their problem-solving and practical abilities. Last but not least, the mode can supply students with deep learning and the development of their core literacy.