| Sumario: |
The present research work was oriented to the design of a laboratory manual for the
Everyday Chemistry II course of the new career: Bachelor's Degree in Chemistry
Didactics, with the use of appropriate materials, which can be acquired in a simple and
feasible way. Each laboratory experience is guided to demonstrate how chemistry
involves physicochemical processes that are carried out when cooking, whether it is
the interaction between food ingredients, the conditions and materials for their
preparation and conservation, knowing the functionality of each ingredient and its
prosperitos (colour, smell, flavor, among others).
It should be noted that the experiences have a methodology that integrates the concept
of inquiry in a didactic way, that is, focused on learning and motivation, this favors the
teaching of natural sciences, which would imply making observations, exhibiting
curiosity, defining questions, collect evidence using technology and mathematics. Also
interpret results using knowledge derived from research, propose possible
explanations, communicate an explanation based on evidence and consider new
evidence.
For the evaluation, three laboratory experiences were selected that are developed by
students of the Chemistry Degree from the Faculty of Natural and Exact Sciences, who
evaluated the experiences with the help of a rubric that consists of seven criteria
according to the structure of the guide and three performance levels. Finally, through
the results, it was evidenced that the students were able to carry out the experiments
based on Everyday Chemistry with an inquiry approach and easily acquired materials.
This allowed the exploration of a problem that arose from the development of each
experiment, thus identifying the limitations and strengths in the academic process.
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