55506135
Lerneinheit Chemie 8 – Kalk
In unserem Arbeitsheft „Lerneinheit Chemie 8 – Kalk“ finden Sie 10 interaktive und didaktisch aufbereitete Aufgaben zum Thema Kalk.
Über die Beschreibung der Entstehung und Funktion von Kalk, geben die Aufgaben Hinweis auf seinen Einsatz in der Industrie oder auch im Alltag.
Unterschiedliche Aufgabentypen dienen der Wissensvermittlung, Wissensvertiefung und der Lernstandabfrage.
Die Aufgaben sind mit H5P erstellt und können ohne zusätzliche Software angewandt werden.
Lernen macht jetzt Spaß!
Demo
Included Tasks
- Kalk - Seine Funktionen
- Kalk - Von der Entstehung bis zur Verwitterung
- Kalk - Abbau und Gewinnung
- Kalk - Einsatz in der Industrie
- Kalk im Alltag
- Kalk - Finde die Bildpaare
- Kalk - Schulversuche
- Kalk - Suchsel
- Kalk - Kreuzworträtsel
- Kalk - Teste dein Wissen
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.
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).
World of Crystals
What have salt, iron, diamonds and a snow flake in common? At first glance, not very much.