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79What is the Particle Model - A Guide to Solids, Liquids and Gases
As a teacher, particles are one of the first topics I teach pupils upon entering High School. This hub investigates the weird and wonderful world of particles. How do you draw particle diagrams? How many states of matter are there? What is Plasma? What is absolute zero?
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84Tetraoxosulphate(VI) Acid as an Oxidizing and Dehydrating Agent
Tetraoxosulphate(VI) acid (sulphuric acid) as an oxidizing agent with hydrogen sulphide, metals and non-metals. And tetraoxosulphate(VI) acid as a dehydrating agent as in the use of concentrated tetraoxosulphate(VI) acid to dehydrate hydrated compounds, sucrose, ethanol, and ethanedioc acid.
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79Preparation of Nitrogen and Chemical Properties of Nitrogen
Laboratory preparation of nitrogen from ammonium dioxonitrate(III), ammonium heptaoxodichromate(VI), ammonia and dinitrogen(I) oxide. Industrial preparation of nitrogen from the liquefaction of liquid air. Chemical properties of nitrogen and reaction with metals and non-metals.
2 comments79Valency, Valencies of Elements and Radicals, and Writing Chemical Formulae from Valencies
Definition of valency. Valencies of elements and radicals, Oxidation number and rules for writing chemical formulae from valency.
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578.3.1 - Part 3 - Separation of naturally occurring mixtures
Dot Point: Identify and describe procedures that can be used to separate naturally occurring mixtures of solids of different sizes, solids and liquids, dissolved solids in liquids, liquids and gases. We're slowly plugging through it! Next hub will be on how we can apply this!
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88Atomic Structure and the Discovery of Atomic Sub-particles: protons, neutrons and electrons
The three fundamental sub-particles of the atom. The discovery of neutrons, protons and electrons.
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81Chemistry of Soap and Detergent
Detergents or soapless detergent as surfactants. Advantages and disadvantages of soapless detergents. Advantages and disadvantages of soapy detergents (soap).
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84Importance of Food Chemistry
Importance of food chemistry in food design and development evident in salting of food, food design in vapour/moisture content, food preservation, example in carbon(IV) oxide, economic and nutritional importance, branding and packaging.
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82Types of Salts: Acid, Basic, Normal, Double and Complex Salts
The five main types of salts: acid salts, basic salts, normal salts, double salts and complex salts; and their examples.
4 comments78Acidic Properties of Tetraoxosulphate(VI) Acid
Sulphuric acid as tetraoxosulphate(VI) acid. Acidic reactions of sulphuric acid. Reaction of sulphuric acid with metals, trioxocarbonate(IV), reaction with bases and displacement reaction.
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