55502492
Säuren und Basen
In 11 interaktiven Modulen und in interaktiven Videos wird Wissen zu Säuren und Basen vermittelt und 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 Säuren und Basen - Lückentext
- II Säure oder Base? interaktive Aufgabe
- III Eigenschaften von Säuren und Basen - interaktive Aufgabe
- IV Säuren im Alltag - interaktives Video
- V pH-Wert-Farbskala - interaktive Aufgabe
- VI Basen im Alltag - interaktives Video
- VII Von Brønsted zu Lewis - Lückentext
- VIII Begriffe im Buchstabengitter - interaktive Aufgabe
- IX Wirkungen - interaktive Aufgabe
- X Säuren und Basen - Interaktive Aufgaben
Curriculum-centred and oriented towards educational standards
Matching
Lerneinheit Chemie 8 – Kalk
In unserem Arbeitsheft „Lerneinheit Chemie 8 – Kalk“ finden Sie 10 interaktive und didaktisch aufbereitete Aufgaben zum Thema Kalk.
Fascination Lime
Many products used in everyday life are impossible without lime. These are, among others, glass, sugar, paper as well as pharmaceutical and cosmetic products. The raw material is also indispensable in the construction materials industry. Iron and steel producers need limestone, in environmental protection it is used, for example, for air cleaning and drinking water purification.
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.