@article{oai:aue.repo.nii.ac.jp:00007973,
 author = {戸谷, 義明 and 平岩, 大作},
 journal = {愛知教育大学研究報告. 自然科学編},
 month = {Mar},
 note = {text, We have investigated and developed many chemical experimental methods for delivery to classrooms. In Japan,English is implemented as a regular subject from the 5th grade at elementary school in AY 2020. Over two thirds of the students of our Science Teacher Training Programs will teach at primary schools. So, we have challenged to demonstrate the chemical magic and the hands-on experiment class in English for returnee students as a university class. Last year, we were able to hold a hands-on experiment class “Making Karume-yaki” in English. We have realized the importance of repeating preliminary experiments to improve the experimental methods and procedure. Then, we planned to hold another hands-on experiment class “Making Starch Syrup” in English, this year, however, all delivery practices were cancelled because of the epidemic of COVID-19. Nevertheless, we carried out the preliminary experiment of “Making Starch Syrup” to develop an improved experimental method for the future. We report here the process in detail.},
 pages = {24--32},
 title = {実験教室で実施可能な「水あめ作り」実験の改良法の開発},
 volume = {70},
 year = {2021}
}