Explorando os condimentos como recursos para o ensino contextualizado de isomeria em química orgânica

Abstract

The general objective of this work is to investigate the contributions of a contextualized approach to teaching Organic Chemistry. In chemistry teaching, the importance of contextualization, taking into account the student's individual experience with their environment, making them the protagonist of their own knowledge. Spice plants were used as a resource to contextualize the content of isomerism in a 3rd year class of Integrated High School at IFPI Campus Cocal. The students responded to a questionnaire with subjective and objective questions about isomerism, in addition to expressing their performance on the presence of Chemistry in their daily lives and suggestions for improving teaching. The results were tabulated and represented by graphs in Microsoft Excel software, using the Likert-type method to analyze the absolute frequency of questions. As a result, it was found that the students developed the molecules present in the compounds, saying they had already had contact with compounds such as Tahiti Lime and Saint Grass, considered the teachers' exercises in the search for more dynamic classes and suggested the use of more practical classes and alternative methodologies to make content more attractive