Extração do álcool da mandioca brava (MANIHOT ESCULENTA CRANTZ) e kombuchá (MEDUSO MYCES GISEVII) como metodologia pedagógica no ensino de química ambiental.

Abstract

The article exposes a teaching-practice approach to environmental chemistry, where the topic is very relevant to teaching and building conscious citizens. In this sense, the use of experimental methodologies can provide significant learning. This proposal aims to make chemistry teaching more dynamic and inclusive, especially for students with different learning profiles. Given this context, this practical and innovative activity uses the extraction of alcohol from wild cassava (Manihot Esculenta Crantz), a tuber rich in starch, and the use of Kombuchá (Medusomyces gisevii), as a natural enzyme, as a tool, which was an alternative used to produce renewable energy, dealing with the environment, combining the teaching of chemistry with the bio system, thus allowing to align a practical-theoretical approach, correlating concepts such as: alcoholic fermentation, reactions chemicals, starch hydrolysis, distillation, among others, building an environmentalist and sustainable vision in students. This educational proposal was carried out with 2nd year students of the Integrated Technician course in Chemistry at the Federal Institute of Education, Science and Technology of Amapá - IFAP, Campus Macapá-AP, with the aim of facilitating the teaching of some chemical concepts. The results obtained showed ethanol with an average of 55% purity, in addition to flame and combustion time tests with good results compared to commercially available alcohols.