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.
The Diet Coke and Mentos reaction is used as the basis for this hands on experiment. Students work in groups to research, test, and adapt as needed with the goal to get the highest possible geyser!
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.
Why does the "Whoosh Bottle" experiment behave differently at different temperatures?
Can Alkaline Water Change the pH of your body? We use chemistry to put this claim to the test!
Michael Jansen runs this engaging "big picture" lab on day 1 of Grade 11 Chemistry, which is the students' first dedicated Chemistry course.
Recently, Josh Kenney took time from his regular scheduled chemistry curriculum to investigate a student's claim that chocolate cake was an acid-base indicator.
