Publicação
Determinação de sacarose no xarope artificial de groselha por medidas de viscosidade: uma abordagem interdisciplinar
| Resumo: | The development of the National Curriculum Parameters for High School (PCN) is established from a logic in which the disciplines are integrated and coordinated in order to promote interdisciplinarity. However, there are few didactic-pedagogic activities that enable teachers in practice to reach this goal. In this paper, we propose an experimental activity to be used with High School students, addressing the concept of viscosity from an interdisciplinary perspective between the disciplines of Physics and Chemistry. For that purpose, flow times of sucrose solutions of different concentrations will be measured in a glass Ford and these data will be used to construct a calibration curve, which will be used to determine the concentration of sucrose in artificial flavor syrup of gooseberry. |
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| Autores principais: | Monteiro, Marco Aurélio Alvarenga |
| Outros Autores: | Vaz, Ednilson Luiz Silva; Sampaio, Matheus De Moura; Codaro, Eduardo Norberto; Acciari, Heloisa Andréa |
| Assunto: | Viscosity Sucrose Interdisciplinarity Viscosidade Sacarose Interdisciplinaridade |
| Ano: | 2016 |
| País: | Brasil |
| Tipo de documento: | artigo |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | IBICT |
| Idioma: | português |
| Origem: | Oasisbr |
| Resumo: | The development of the National Curriculum Parameters for High School (PCN) is established from a logic in which the disciplines are integrated and coordinated in order to promote interdisciplinarity. However, there are few didactic-pedagogic activities that enable teachers in practice to reach this goal. In this paper, we propose an experimental activity to be used with High School students, addressing the concept of viscosity from an interdisciplinary perspective between the disciplines of Physics and Chemistry. For that purpose, flow times of sucrose solutions of different concentrations will be measured in a glass Ford and these data will be used to construct a calibration curve, which will be used to determine the concentration of sucrose in artificial flavor syrup of gooseberry. |
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