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
Matching
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.
Aluminium I
In the modern world, we encounter aluminium at every turn. This is due to the particular properties of the metal. Increasingly, aluminium is about to edge iron and steel out of engineering, as aluminium allows energy-saving lightweight construction of aircraft and vehicles of all kind. Aluminium is weather-resistant, does not rust and is therefore well suited as building material for house facades, window frames or simply for all parts that are exposed to wind and weather. At the same time, aluminium has a noble-looking surface recommending it as material for interior design.
Acids and Bases
We can find acids and bases in every supermarket, some of them in our food, others in cleaning agents. In everyday products, acids and bases as well as acidic and alkaline reacting salts have extremely different functions. In food, acids are either present or added as flavouring agents such as citric acid, tartaric acid and acetic acid, as antioxidants such as ascorbic acid or generally as acidifiers, sequestrants (citric acid and tartaric acid) and preservatives (acetic acid).