PRODUCTION OF TEPACHE AND APPLE CIDER VINEGAR AS AN EXPERIMENTAL PRACTICE FOR SCIENCE EDUCATION

Abstract

Experimental practices stand out as interesting teaching methodologies, allowing for engagement, motivation, the promotion of doing science, and the awakening of critical thinking in students. Thus, this work aims to facilitate the understanding of fermentation (alcoholic and acetic) from an interdisciplinary teaching perspective, involving Chemistry and Biology for high school students. In this sense, the use of simple and low-cost materials was proposed in a didactic sequence with experimental activities involving alcoholic fermentation (tepache fermented drink) and acetic fermentation with the formation of apple cider vinegar. With the proposed activities, it is intended that students can experience the application of a chemical reaction, the preparation of substances, the handling of glassware, and the knowledge of the structure of organic molecules derived from the fermentation process. Through Biology, it will be possible to understand the biological processes of alcoholic and acetic fermentation, as well as their importance in daily life and the food industry. The expected results of this proposed activity include demystifying the complexity of the topic, making learning more effective for students, popularizing the act of doing science through the formulation and answering of hypotheses, and contributing to an education that is applicable and part of the students' experiences.