1.Listening：<br><br>0b：08~10循環(huán)；牙牙學(xué)語(yǔ)一循環(huán)；<br><br>兒歌sss：固定十首聽(tīng)<br><br>小豬佩奇：<br>1-43 Tidying Up<br>1-45 Daddy Puts Up a Picture<br>1-46 At the Beach<br>1-47 Mister Skinnylegs<br><br>常青藤爸爸：無(wú)<br><br>古詩(shī)詞：<br>100節(jié)小燈塔《賦得古原草送別》<br>讀懂詩(shī)人才懂詩(shī)：無(wú)<br>婷婷唱古詩(shī)：有<br><br>2.Reading：<br>海尼曼：Eggs<br>牛津樹(shù)<br>紅火箭<br><br>3.Video：<br>小豬佩奇：<br>1-43 Tidying Up<br>1-45 Daddy Puts Up a Picture<br>1-46 At the Beach<br>1-47 Mister Skinnylegs<br><br>電影：無(wú)<br><br>其他：<br>百度網(wǎng)盤：小燈塔：無(wú) <div><b><font color="#ed2308">（轉(zhuǎn)Moon媽媽）</font></b></div><div><b><font color="#167efb">拓展1：</font></b></div><b>1.White Chicken Eggs</b><br>White chicken eggs are the commonest type of eggs that we eat. When you just go to the supermarket and ask for eggs, they will give you white chicken eggs that are rich in proteins, calcium and zinc. <b>2.Brown Chicken Eggs</b><br>Brown eggs are also chicken eggs but they are laid by brown or red hens. There is no difference in the nutritional values of white and brown chicken eggs.<div><br><b>3.Caviar</b><br>Caviar is a delicacy of the aristocracy[??r??stɑ?kr?si]<br>n.(某些國(guó)家的) 貴族; .魚(yú)子醬是貴族的美味佳肴. These are eggs of the fish roe 魚(yú)子（卵）that are treated with salt and preserved[pr??z??rvd]v.<br>保護(hù); 維護(hù); 保留; 維持…的原狀; 保存; 保養(yǎng); 貯存; 保鮮; . Caviar is rich in antioxidants[??nti?ɑks?d?nts]n.<br>抗氧化物質(zhì)(如維生素C或E，可消除體內(nèi)自由基等有害分子); 抗氧化劑(尤用于食物保鮮); and they contain a wealth of sea minerals海洋礦物.</div> <b>4.Turkey Eggs<br></b>Turkey eggs are obviously [?ɑ?bvi?sli]明顯地<br>much larger than chicken eggs. These eggs are mostly popular in the country side and they are rich in RDA calcium鈣.<br> <b>5.Quail Eggs [kwe?l eɡz]鵪鶉蛋</b><br>Quail eggs are much smaller than chicken eggs, have a brownish colour and are spotted. Quail eggs are very nutritious as they are rich in Vitamin D and B12.<br><br><br><b>6.Duck Eggs</b><br>Duck eggs are white like chicken eggs but they are slightly flattish有點(diǎn)平的 in circumference<br>[s?r?k?mf?r?ns]n.圓周; 圓周長(zhǎng); . Duck eggs are filled with Vitamin B complex group. But don't have these eggs if you have a tendency for allergies.<br><br><b>7.Bantam Eggs 矮腳雞蛋</b><br>Bantam eggs looks like chicken eggs but they are much smaller. Bantam is actually nothing but small variety of hen. However, bantam eggs are much richer in iron and thus great foods for women.<div><br><b>8.Goose Egg</b><br>Goose eggs are among largest bird eggs to be found. They taste very similar to chicken eggs but have much more proteins[?pro??tinz]n.蛋白質(zhì)<br><br><b>9.Hilsa Eggs 希爾薩魚(yú)卵</b><br>Hilsa eggs are a delicacy in India, especially in the Eastern parts of the country. Hilsa eggs are very rich in Omega-3 fatty acids and also considered very nutritious for expectant mothers準(zhǔn)媽媽.</div> <h3><b><font color="#167efb"> 拓展2：The parts of egg</font></b><br>1、蛋殼<br>完整的蛋殼呈雞蛋圓型，一頭大、一頭小，約占全蛋體積的11%~11.5%。蛋殼又可分為殼上膜、殼下皮、氣室。 雞蛋殼的主要成分是碳酸鈣（calcium carbonate），約占整個(gè)蛋殼質(zhì)量的91%～95%，其含鈣的成分與珍珠、牡蠣、牛骨、小魚(yú)乾相同，是鈣質(zhì)的良好來(lái)源。此外，蛋殼中尚含約占有5%的碳酸鎂（magnesium carbonate），以及2%的磷酸鈣（calcium phosphate）和膠質(zhì)（colloid）。<br>2、殼上膜:即在蛋殼外面，一層不透明、無(wú)結(jié)構(gòu)的膜；作用是防止蛋的水分蒸發(fā)。<br>殼下皮:在蛋殼里面的薄膜，共二層；空氣能自由通過(guò)此膜。<br>氣室:二層殼下皮之間的空隙；若蛋內(nèi)氣體遺失，氣室會(huì)不斷地增大。<br>蛋殼在醋或一些酸性溶液中浸泡一段時(shí)間后，蛋殼會(huì)消失，就變成無(wú)殼雞蛋，只剩下一層薄膜。(周末可以試試這個(gè)實(shí)驗(yàn)，完事了直接煮了吃)<br>3、殼膜<br>殼膜（shell membrane）為包裹在蛋白之外的纖維質(zhì)膜，是由堅(jiān)韌的角蛋白（keratin）所構(gòu)成的有機(jī)纖維網(wǎng)。。<br>4、蛋白<br>蛋白是殼下皮內(nèi)半流動(dòng)的膠狀物質(zhì)，體積約占全蛋的57%－58. 5%。蛋白中約含蛋白質(zhì)12%，主要是卵白蛋白。<br>5、蛋黃<br>蛋黃多居于蛋白的中央，由系帶懸于兩極。蛋黃體積約全蛋的30%~32%，主要組成物質(zhì)為卵黃磷蛋白，另外脂肪含量為28. 2%，脂肪多屬于磷脂類中一的卵磷脂。<br>6、胚盤<br>在蛋黃表面的一個(gè)白點(diǎn)，未受精的叫卵子，受精的叫受精卵，受精卵進(jìn)一步發(fā)育成早期胚盤。<br>7、卵黃系帶<br>卵黃一般分層，由黃卵黃與白卵黃以同心圓形成相間排列組成，中間有卵黃心，以卵黃心頸與胚盤相連，沿雞蛋長(zhǎng)軸，卵黃的兩端由濃稠的蛋白質(zhì)組成卵黃系帶，它使卵細(xì)胞維持在蛋白中心，起著緩沖作用，防止卵的震蕩，有利于卵的孵化。<br>8、角質(zhì)層<br>指蛋殼再表面的一層，類似皮膚角質(zhì)層。<br>9、卵黃膜<br>卵黃膜，鳥(niǎo)類受精卵的一部分，緊貼在卵表面的一層膜。屬初級(jí)卵膜，是受精卵的細(xì)胞膜發(fā)育而來(lái)，具有保護(hù)的功能。<br>10、卵殼<br>卵殼由內(nèi)層卵殼膜、氣室、外層卵殼膜、真殼、護(hù)膜構(gòu)成。</h3> <b><font color="#167efb"> 拓展3：Egg and Salt Experiment</font></b><br>The egg in salt floats to the top while the egg in normal water sinks to the bottom.<br>To Sink or to Float<br>Materials:<br>Salt<br>Tablespoon<br>2 clear glasses<br>Warm water<br>2 raw eggs<br><br>Will an egg sink or float in normal water? What effect will salt have? Place the two glasses of warm water on a table. Add about 10 heaping tablespoons of salt to one of the glasses and stir until the salt is dissolved in the water.<br><br>Place an egg in each glass and observe what happens. The egg in the normal water will sink to the bottom while the egg in the salt water will float to the top.<br><br>Expand on the experiment by mixing the two types of water. Remove the eggs from the glasses. Empty about half of the salt water. Then pour the plain water into the salt water cup up to the amount the glass had before. Place the egg in the cup. The egg will float in the middle of the cup.<br>Make the egg rise to the top again by removing the normal water. With the egg still in the glass, begin slowly removing the water a spoonful at a time. The egg will rise higher and higher as each spoonful is removed.<br><br>The egg floats in salt water because of density. Salt water is denser than the egg thereby causing the egg to rise to the top. The egg is denser than normal water, though, which is why it sinks to the bottom when in the cup of normal water.<br>