55502476
Plastik
In 14 interaktiven Modulen wird das Thema Plastik vermittelt und anschließend abgefragt.
Das Medium bietet H5P-Aufgaben an, die ohne zusätzliche Software verwendbar sind.
Durch interaktive Aufgabentypen wird das audiovisuelle und interaktive Lernen einfach.
Lernen macht jetzt Spaß!
Included Tasks
- I Eigenschaften von Plastik - Interaktives Video
- II Alternativen zum Plastik - Video und interaktive Aufgaben
- III Werkstoff auf Kohlenstoffbasis - Video und interaktive Aufgaben
- IV Arten von Plastik - Bildzuordnung
- V Recycling von Plastik - Interaktives Video
- VI Plastik - Wortsuche
- VII Kunststoff-Recycling - Interaktive Aufgabe
- VIII Struktur der Kunststoffe - Bildzuordnung
- IX Biokunststoff und andere Ideen für die Zukunft - Interaktive Aufgaben
- X Der Grüne Punkt - Interaktive Aufgabe
- XI Vorteile der Verwendung von Kunststoffen - Lückentext
- XII Kunststoffe im Meer - Video mit Aufgaben
- XII Kunststoffverzicht im Alltag - Interaktive Aufgbe
- XIV Kunststoffarten - Interaktive Aufgabe
Curriculum-centred and oriented towards educational standards
Matching
Plastic
Plastic has been around for not longer than roughly 100 years, and the synthetic material is a brilliant invention. Its production is cheap, it can take almost any possible form, it is light-weight, versatile and, above all, inexpensive.
Solutions, Emulsions and Mixtures of Substances
Be it milk in a cereal bowl, tea in a glass or the air around us. We constantly come across mixtures of substances in our everyday lives. As the name suggests, they are mixtures – mixtures of several so-called pure substances.
Carbohydrates
The term carbohydrate or saccharide is a collective name for all substances with the chemical formula Cn(H2O)n. Carbohydrates are the basis of nutrition. They are part of our diet as starch, glucose (grape sugar), fructose (fruit sugar), lactose (milk sugar) and saccharose (beet, cane or table sugar). Important suppliers of carbohydrates are potatoes and cereals such as rice, wheat, maize, millet, rye and oats. The various carbohydrates in our foods are introduced to the pupils. The characteristics of polysaccharides, disaccharides and monosaccharides are explained to them and in which foods these substances occur and how they are structured. In addition, the different origins of starch, starch degradation products, gelling agents as well as sugar alcohols in confectionery are dealt with. The DVD shows how various substances can be detected with the help of chemical processes. Together with the extensive accompanying material the DVD is ideally suited for use in the classroom.