55502477
Aluminium
In 10 interaktiven Modulen und in interaktiven Videos wird Wissen zum Thema Aluminium 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 Steckbrief Aluminium - Interaktive Aufgaben
- II Bauxit - Lückentext
- III Aluminiumherstellung - Bildzuordnung
- IV Vom Bauxit zum Aluminiumoxid - Interaktive Aufgabe
- V Bindungsarten von Aluminium - Interaktives Video
- VI Elektrolyse - Interaktive Aufgabe
- VII Warum rostet Aluminium nicht? - Interaktives Video
- VIII Eloxieren - Bildzuordnung
- IX Vor- und Nachteile von Aluminium - Interaktive Aufgaben
- X Aluminiumrecycling - Interaktive Aufgabe
Curriculum-centred and oriented towards educational standards
Matching
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.
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.
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.