|
SUPPLIES USED:
GENERAL
LAB MATERIALS SUCH AS: BEAKERS (VARIOUS
SIZES), TEST TUBES OF VARIOUS SIZES, ERLENMEYER
FLASKS, GRADUATED CYLINDERS (10 ML AND
100 ML), STOPPERS, FUNNEL, FUNNEL STAND,
THERMOMETER, BALANCE (ELECTRONIC IF POSSIBLE,
BUT NOT REQUIRED), RING STAND, BUNSEN
BURNER, WIRE GAUZE, STRIKER, TEST TUBE
HOLDER, BEAKER TONGS, CRUCIBLE TONGS AND
HOT PLATE.
LAB MATERIALS
CAN BE ORDERED FROM YOUR CHOICE OF LAB
SUPPLY COMPANIES SUCH AS BOREAL, NORTHWEST
OR FISHER.
IN ADDITION
TO GENERAL LAB MATERIALS, THE FOLLOWING
CHEMICALS AND EQUIPMENT ARE USED IN THE
EXPERIMENTS SUGGESTED WITHIN THIS SITE.
THOSE EXPERIMENTS MARKED WITH AN ASTERISK
(*) ARE CONSIDERED ESSENTIAL IF THE RESOURCES
AT THIS SITE ARE USED.
| WATER
QUALITY UNIT |
  |
| LESSON
TITLE |
CHEMICALS
OR SPECIAL EQUIPMENT |
| LESSON
1: THE IMPORTANCE
OF WATER |
POTTING
SOIL, SEEDS TO PLANT
(BEANS) |
| *LESSON
7: THE PH OF WATER |
PH
PAPER, LITMUS PAPER
AND/OR SPECIAL ACID
BASE INDICATORS, OR
RED CABBAGE |
| *LESSON
9: HARD AND SOFT WATER
|
SOLUTIONS
NEED TO BE PREPARED.
TO MAKE THE SOLUTIONS,
THE FOLLOWING SUBSTANCES
WILL BE NEEDED: DISTILLED
WATER, SODIUM CHLORIDE,
CALCIUM CHLORIDE,
MAGNESIUM CHLORIDE,
POTASSIUM NITRATE,
MAGNESIUM NITRATE,
CALCIUM NITRATE, SODIUM
SULFATE, MAGNESIUM
SULFATE AND LIQUID
DISHWASHING SOAP |
| *LESSON
12: TYPES OF MIXTURES |
CORNSTARCH
(1 BOX), DISTILLED
WATER, GREEN FOOD
COLORING, SOIL, COOKING
OIL, TABLE SUGAR,
TABLE SALT, FLOUR,
LIQUID LAUNDRY STARCH,
VINEGAR |
| *LESSON
13: CHARACTERISTICS
OF SOLUTIONS |
SALT,
SUGAR, BAKING SODA,
BAKING POWDER, VINEGAR,
VANILLA EXTRACT, VEGETABLE
OIL, DISHWASHING LIQUID,
VASELINE, HAND LOTION
|
| *LESSON
14: SOLUTION CONCENTRATION
|
SALT,
DISTILLED WATER |
| *LESSON
15: SOLUBILITY OF
SOLIDS IN WATER |
DISTILLED
WATER, SALT, AMMONIUM
CHLORIDE, THERMOMETER
|
| *LESSON
16: SOLUBILITY OF
GASES IN WATER |
CARBONATED
BEVERAGE, FRIDGE,
MICROWAVE OVEN, THERMOMETER |
| *LESSON
17: FILTRATION |
DISTILLED
WATER, SOIL, COPPER
(II) SULFATE PENTAHYDRATE,
LIQUID LAUNDRY STARCH,
FILTER PAPER, FUNNEL |
| *LESSON
18: DISTILLATION |
DISTILLED
WATER, SOIL, COPPER
(II) SULFATE PENTAHYDRATE,
BUNSEN BURNER, RINGSTAND,
ERLENMEYER FLASK,
DISTILLATION APPARATUS
(CONDENSING TUBE OR
ELSE BENT GLASS TUBING
INSERTED INTO A STOPPER
AS SHOWN IN THE DIAGRAM) |
|
CHEMICAL CHANGE
UNIT
|
|
| LESSON
TITLE |
SPECIAL
SUPPLIES |
| *LESSON
1: PHYSICAL AND CHEMICAL
CHANGE |
VINEGAR,
CREAM OF TARTAR, BAKING
SODA |
| *LESSON
2: WORD EQUATIONS |
PLASTIC
POP BOTTLE, FREEZER,
BUTANE LIGHTER, BAKING
SODA, VINEGAR |
| *LESSON
9: LAW OF CONSERVATION
OF MASS |
SOLUTIONS
OF: LEAD (II) NITRATE,
POTASSIUM IODIDE,
COPPER(II) SULFATE
PENTAHYDRATE, SODIUM
HYDROXIDE, BARIUM
CHLORIDE, AND SODIUM
SULFATE. SMALL TEST
TUBE THAT FITS INSIDE
AN ERLENMEYER FLASK.
STOPPER THAT FITS
ON THE FLASK. |
| *LESSON
10: LAW OF CONSTANT
COMPOSITION |
ZINC
PIECES, HYDROCHLORIC
ACID SOLUTION, ALCOHOL,
RING STAND, BUNSEN
BURNER, EVAPORATING
DISH |
| FOOD
ADDITIVES UNIT |
|
| LESSON
TITLE |
SPECIAL
SUPPLIES |
| *LESSON
4: EXPERIMENTS WITH
FOOD ADDITIVES |
LEMON
JUICE, APPLE, VEGETABLE
OIL, EGG YOLK |
| *LESSON
10: CHEMICAL ANALYSIS
OF FOOD |
BUTTER,
FATTY MEAT, SUET,
EGG WHITE, GLUCOSE,
CORN SYRUP, SOLUBLE
STARCH, PLAIN PAPER,
HAMBURGER, PEANUTS,
POTATO, APPLE, RICE,
APPLE JUICE, BUNSEN
BURNERS, HOT PLATE,
WATER BATH, BIURET
REAGENT, BENEDICT'S
SOLUTION, IODINE SOLUTION. |
| *LESSON
13: CALORIC CONTENT
OF FOOD |
NUTS
SUCH AS PEANUTS OR
ALMONDS, A CORK, LIGHTER,
WATER, CALCULATOR,
EVAPORATING DISH,
BUNSEN BURNER, RING
STAND, THERMOMETER,
WATER |
| SCIENCE
CHALLENGE UNIT |
  |
| TOPICS
USED WILL VARY |
  |
| THE
MATERIALS NEEDED IN
THIS UNIT WILL VARY
BASED UPON THE PROJECT
TOPIC THE STUDENT
SELECTS. THE TOPIC
IS THE STUDENT'S CHOICE. |
NOTE: THE EXPERIMENTS
MARKED WITH A * ARE CONSIDERED ESSENTIAL
IF USING THESE LESSONS TO MEET THE REQUIRED
OBJECTIVES.
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