Navegando por Autor "Spíndola, Jesiane Andrade"

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Fermentação alcoólica e fermentação lática: estratégia para ensinar alunos surdos/deficientes auditivos com alimentos do cotidiano
(2019-11-29) Spíndola, Jesiane Andrade; Alves, Edilson Gomes; http://lattes.cnpq.br/1702387634067240; Alves, Edilson Gomes; http://lattes.cnpq.br/1702387634067240; Angeloto, Oraldo Eliseu; http://lattes.cnpq.br/3897124415873925; Ferreira, Danielle Cristina Oliveira; http://lattes.cnpq.br/3971794341049346
The difficulty of finding methodological alternatives for the teaching of Chemistry / Science to deaf / hearing impaired students, linked to the current education systems, motivated the elaboration of actions aimed at teaching the basic contents of the subjects. That is, in the inclusive school field, they end up causing demotivation for both students and educators. This fact leads many researchers to think of new possibilities for teaching deaf students. In this perspective, we will present an experience with the approach of the concept of fermentation, content of the curriculum of the second year of high school. In this sense, to investigate possible pedagogical practices developed in the teaching and learning process of deaf / hearing impaired students with emphasis on the study of alcoholic fermentation and lactic fermentation at the Federal Institute of Amazonas. The guiding research was qualitative and quantitative, having the questionnaire as a data collection instrument. Natural didactic resources (lactobacillus bacteria) were collected; experiments with low-cost materials (present in food) in order to develop teaching materials for use in the laboratory or classroom. Next, we relate with practical activities, the knowledge about fermentative processes with the essential concepts of Chemistry / Sciences, addressed in high school. To evaluate the learning process, the didactic game “sky of the chemist” was applied. Based on the positive results, the experimentation strategies and the didactic game, the students understood the scientific concepts correctly. Therefore, a great alternative to overcome some problems in the process of teaching and learning about fermentation contents.