计算化学在正丁醚制备实验教学中的应用*

正丁醚的制备是重要的大学有机化学实验,为提高学生对该实验所涉及的反应机理和关键操作要点的深入了解,采用Gaussian计算软件对正丁醇在酸催化下和无催化剂下的反应体系进行了研究,重点考察了酸催化下反应的主、副反应方向的反应机理。结果表明无催化剂下,正丁醇在常压液相下几乎不能发生反应;在酸催化下,正丁醇发生取代反应生成醚的反应路径是优势反应通道;酸催化下正丁醇的取代和消除反应速率常数均随温度增加而迅速增大,但消除反应的反应速率随温度增加更快,温度超过420 K消除反应将变得很明显,综合考虑,制备正丁醚的反应温度应控制在130~140 ℃之间较为合适。利用计算化学以图、表和动图等形式直观、动态、量化地解释了正丁醇成醚和成烯反应的竞争,该结果有助于更好地控制该反应体系,可用作实验教材的补充内容。     

基于深度学习的“实验方案设计”主题式复习教学——以“阿司匹林的制备和提纯”为例

针对实验方案设计题的得分率分析和教学现状,基于课程标准、教材、真题和文献研究,构建“阿司匹林的制备和提纯”深度学习主题模型。通过设计制备和提纯阿司匹林的实验方案,构建实验方案设计的思维模型,并以制备七水合硫酸锌为例内化思维模型,在解决真实、复杂的问题过程中实现核心知识结构化,生成指向深度学习的主题式复习教学流程。     

电解生成亚铁离子返滴定法测定消毒液中过氧化氢含量的数字化实验*

氧化还原与电解的相关知识是中学化学学习的重点内容。应用自主研制的MXLab21先进数字化实验系统电解Fe₂(SO₄)₃溶液,用电解生成的Fe²⁺直接滴定KMnO₄溶液以测定其浓度,再用返滴法测定消毒液中H₂O₂的含量。对恒电流电解的最佳条件如Fe₂(SO₄)₃溶液浓度及电解电流大小进行了优化。该数字化实验系统相比较于常规数字化仪器(或手持技术)的优越性在于其自带电解、搅拌及控制系统,能在电解的同时利用电生物质实现对待测物质的准确测定,测定时间短(不超过4 min)。本实验采用预设终点电势值的方法自动估计滴定终点,不但便捷准确,且呈现出的实时直观的电势和电量随时间变化的动态曲线便于学生理解电解及氧化还原滴定反应的微观本质,对中学化学教学及化学学科核心素养的培养具有重要价值。     

基于“模型认知”的定量实验方案设计的教学实践*——摩尔盐纯度的测定

针对高三定量实验的复习特点,以“摩尔盐纯度的测定”为例进行基于“模型认知”核心素养培养的教学实践。对教学背景、设计思路、教学过程等方面进行研究分析,并从精心选素材,引发模型认知;高质量设问,建构模型认知;点、线、面结合,丰富模型认知等3个角度对促进学生“模型认知”素养提升的化学教学进行分析和阐释。     

德国有机化学实验项目式教学实践与启示*——以康斯坦茨大学为例

对德国康斯坦茨大学的本科有机化学实验初级阶段和高级阶段的教学方式,从实验前准备、实验内容、实验教学模式、实验考核方式、实验室安全管理等方面进行了综合阐述,可为我国高校相关专业有机化学实验教学与改革提供参考,提高教学质量。     

Dynamic Visualization of Free Radicals at Single Oxygen Bubbles using Chemiluminescence

The generation of free radicals is a key process in the formation and the collapse of the bubbles in water, however, the direct and dynamic observation of the radicals in this process at single bubbles has never been achieved. Here, the hydroxyl (OH^.) and oxygen (O₂^.−) radicals at single oxygen bubbles are continuously traced using chemiluminescence (CL), in which these radicals at the bubble react with the surrounding luminol in the solution emitting the light. Varied increase trends of luminescence are observed in the generation of a bubble, floating, short parking at the water/air interface and the final explosion, revealing the complexity in the distribution of radicals at the bubble unprecedentedly. Despite more radicals are observed at the bubble generated at a deep position under the water for the stabilization, almost the same amount of radicals are included in the bubbles that is independent on the water pressure during the production of the bubble. This rich information collected from the dynamic study of bubbles illustrates the complicated generation and distribution process of radicals at the bubbles, and will facilitate the understanding of the function about the bubbles.     

Physicochemical Characterization,Antioxidant Capacity,and Sensory Properties of Murici (Byrsonima crassifolia (L.) Kunth) and Taperebá (Spondias mombin L.) Beverages

Amazonian fruits are excellent sources of bioactive compounds and can be used in beverages to improve the nutritional and sensorial characteristics. The present study aimed to develop a blend of murici (Byrsonima Crassifolia (L.) Kunth) and taperebá (Spondias Mombin L.) through experimental design and investigating the nutritional and sensorial characteristics of fruits and beverages. The murici was highlighted as higher vitamin C content (58.88 mg · 100 g⁻¹) compared to taperebá (25.93 mg · 100 g⁻¹). The murici and taperebá are good sources of total phenolic compounds (taperebá 1304.15 ± 19.14 mgGAE · 100 g⁻¹ and the murici of 307.52 ± 19.73 mg GAE · 100 g⁻¹) and flavonoids (174.87 ± 1.76 μgQE/g and 129.46 ± 10.68 μgQE/g, murici and taperebá, respectively), when compared to other Brazilian fruits. The antioxidant capacity in different methods revealed that the taperebá had a higher average in the results, only in the ORAC method and did not present a significant difference (p > 0.05) in relation to the murici. The beverage development was performed using experimental design 2³, showed through sensory analysis and surface response methodology that murici and high sugar content (between 12.5 and 14.2% of sugar) influenced in sensory acceptance. Our findings indicate that beverages with improved nutrition and a sensory acceptance can be prepared using taperebá and murici fruits.     

CBS还原合成手性1-苯乙醇实验设计*

将学科热点之一催化不对称合成策略引入实验教学中,通过CBS还原制备手性醇。实验以苯乙酮为原料,还原得到粗产物手性1-苯乙醇,经制备色谱仪分离提纯,气相色谱和自动旋光仪表征产物的光学性质。实验为综合型有机化学实验,通过此实验,学生在掌握手性醇合成原理与方法的同时,进一步学习手套箱、气相色谱、制备色谱仪、自动旋光仪等新技术,以提升学生综合科研素质。     

利用手持技术探究铁的电化学腐蚀实验*

借助手持技术,利用电压传感器和pH传感器测定不同酸碱性环境下金属铁发生电化学腐蚀的模拟原电池电压变化情况,探究金属铁发生析氢腐蚀和吸氧腐蚀对应的pH范围,帮助学生深入理解铁的电化学腐蚀原理,感受化学定量实验的魅力。     

基于曲线问题情境的信息化教学尝试*——以“沉淀溶解平衡”为例

基于高中生对实验曲线理解困难的现状,为挖掘实验曲线的教学价值,以沉淀溶解平衡为例,结合课堂演示实验和教学软件,设计了“宏观微观符号曲线”多重表征教学为一体的实验探究课。根据沉淀溶解平衡实验证据,绘制实验曲线,构建微观模型和图像,从而培养学生的证据收集与应用意识,提高学生对曲线的分析和理解能力,领会各种变化曲线的来源。在曲线理解的基础上建立“溶解平衡转化”思维模型,以此为开展“曲线融入式”的问题引导型实验教学提供参考案例。