Produção artesanal de vinagre a partir do bagaço da cana-de-açúcar para abordagem dos conceitos científicos de Química

Abstract

This study is an excerpt from the first author's master's dissertation, which belongs to the Postgraduate Program in Science Teaching and Mathematics Education (PPGECEM/UEPB), in partnership with the Research Group on Methodologies for Chemical Education (GPMEQ/UEPB). The objective of this study was to analyze the possible contributions of a Didactic Sequence (DS) based on popular knowledge and investigative experimentation for the construction of chemical knowledge linked to the theme of artisanal production of vinegar from sugarcane bagasse. It is a qualitative study, and its target audience was 25 students from a 3rd grade high school class, belonging to a public school in the state network of the city of Machados-PE. To this end, a DS was developed and applied to teach organic chemistry concepts with the theme of artisanal production of vinegar from sugarcane bagasse. The data collection instrument consisted of two questionnaires, the first questionnaire consisting of three open-ended questions about the students' prior conceptions, while the second questionnaire consisting of two open-ended questions about the students' satisfaction with the applied SD. Data analysis was performed based on Bardin's content analysis. According to the results obtained, the SD developed provided students with an opportunity to understand the importance of linking scientific concepts of chemistry to the vinegar production process and enabled them to manufacture vinegar dispensers for the production of vinegar for domestic use or for profit.