55502616
Vergleich von ionischen und kovalenten Verbindungen
In 11 interaktiven Aufgaben wird Wissen zu ionischen und kovalenten Verbindungen 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 Ionische und kovalente Verbindungen - Lückentext
- II Eine feste ionische Verbindung - Interaktive Aufgaben
- III Eine feste molekulare kovalente Verbindung - Interaktive Aufgaben
- IV Eigenschaften - Gitterstruktur - Interaktive Aufgaben
- V Die Eigenschaften von ionischen Verbindungen - Interaktive Aufgaben
- VI Die Eigenschaften von kovalenten Verbindungen - Interaktive Aufgaben
- VII Eine Verbindung-Quiz - Interaktive Aufgaben
- VIII Kovalent oder ionisch? - Interaktive Aufgabe
- IX Löslichkeit in organischen Lösungsmitteln - Interaktive Aufgaben
- X Warum leiten feste ionische Verbindungen keinen Strom - Interaktive Aufgaben
- XI Kovalente Moleküle - Interaktive Aufgaben
Curriculum-centred and oriented towards educational standards
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Basics of Chemistry II
When we take a closer look at substances, we discover that they consist of either one single element or of mixtures of several elements. Chemists therefore divide the world of substances into pure and mixed chemical substances. A pure substance is of homogeneous composition. Substance mixtures, however, consist of two or more pure substances. The many mixtures are subdivided not only into homogeneous and heterogeneous mixtures but depending on the respective aggregate states of their components, are classified into various groups of mixtures.
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.