This activity allows for the simple and accurate determination of the heat of vaporization, ΔHvap, of water at 100°C, and ultimately the approximate strength of a hydrogen bond in boiling water, in kJ·mol–1.
Ariel Serkin shares an activity she has explored using natural acid base indicators with her food chemistry elective students.
This empowering activity provides students the opportunity to drive their own lab experience. It allows students to perform research, execute lab techniques and identify an unknown substance.
This lab guides students through taking data and constructing their own heating curve for water. It requires no special equipment, is low prep, is safe, and can even be done at home for homeschool or distance learning. Even though the lab activity itself is relatively simple and straightforward, the concepts still engage students in higher level thinking and gives them important practice with laboratory techniques and forming hypotheses.
Use a simple experiment to get to know students, demonstrate experimental design and discuss classroom policies about cell phones.
In this lab, students are presented with nine unknown substances. By performing a series of tests, analyzing chemical structures, and applying their understanding of how intermolecular forces affect the properties of a substance, students will ultimately determine the identity of each unknown.
Michael Jansen runs this engaging "big picture" lab on day 1 of Grade 11 Chemistry, which is the students' first dedicated Chemistry course.
This is a simple small-scale distillation that can be used several different ways.
Check out this citizen science inspired review of anthocyanin extractions that can be attempted at home
Natural food dyes are being sold online and in stores that can be used as acid-base indicators. These dyes open up a host of possibilities for at-home and in-class. For example, these food dyes can be used as indicators in the quantitative titration of the Mg(OH)2 in milk of magnesia.
