Análise de alimentos: aplicações práticas e suas perspectivas no ensino de química

Abstract

Currently we have seen a large number of research aimed at improving teaching methodologies, especially with regard to the area of exact sciences. The chemistry as a component of this science has great exploration potential when related to everyday situations. Food analysis based on the chemistry emerges as an interesting and current topic as a teaching proposal. The objective was to develop simple activities of food analysis and apply in the classroom, evaluating the prospects of the students about the chemistry teaching. The study was conducted between the months of June and July 2015 at a state public school in the municipality of Goioerê- PR. The activities addressed the pH measurement of some samples such as water, soda, industrial juice and NaOH solution with indicator tapes and also starch identification in foods such as milk drinks, milk (pure intentionally adulterated), potato, banana, carrot, bread, snacks and extruded rice type, by addition of a Lugol solution. Data were collected through questionnaires containing open and closed questions, some of which have been transcribed to the results aimed at discussion. The results were satisfactory, since the experimental activities had a great participation from students beyond that matched their needs as differentiated teaching methodology. The work encouraged students to participate as it approached the school programs everyday. That's would be a good teaching strategy for science education.