Acids and bases

Biochemistry

Chemical analysis

Students learn to work with the gas chromatographer (Bt45i) while doing this activity. They use hydrogen gas obtained from the Hofmann apparatus. This activity is easy and fast and helps students to master the Bt45i so they can use the gas chromatographer for other more challenging activities.  Hydrogen gas gives an easy to analyse chromatogram.

Activity Introduction gas chromatography (Hydrogen) (Demo)

In this activity, students analyse the composition of air freshener using gas chromatography. Performing this experiment gives them hands-on knowledge about operating a gas chromatograph and its practical applications and limitations.

Activity Composition of air freshener (demo)

Chemical equilibrium

Chemical kinetics

In this activity students investigate the rate of reaction between thiosulphate-ions and hydrochloric acid. By using an turbidity sensor to measure the amount of light that passes through the mixture, the reaction rate can be determined. The reaction order can also be calculated from the results.

Activity Rate and order of reactions (demo)

Redox reactions

States of matter

In this activity students investigate the process of evaporation and use a temperature sensor to record temperature changes during evaporation of water and alcohol.

Activity Evaporation of water (demo)

In this activity students investigate process evaporation. They use a temperature sensor to record temperature changes during evaporation of alcohols. They investigate how the molecular mass of evaporating alcohol affects the rate of evaporation.

Activity Evaporation of alcohols (demo)

In this activity, the cooling of stearic acid, changing from liquid to solid is studied. Students record the temperature of stearic acid as it cools.

Activity Cooling curve of stearic acid (demo)

Thermochemistry

This is an activity in which different student groups can investigate different items of food. A sample of a food of known mass is burned, heating a calorimeter. Students record the temperature of water heated in the colorimeter, calculate the energy transferred to the water, and hence estimate the energy present per unit mass of food.

Activity Energy content of food (demo)