Experiment

Classic chemistry experiments 143 57. Topic Timing Chocolate and egg visible and chemical changes. 30 min. Description Students heat egg white and chocolate. Apparatus and equipment (per group) w Two boiling tubes w 250 cm Beaker w etna burner w Tripod w Gauze w Test-tube scud w Test-tube holder. 3 Chemicals (per group) w Chocolate w formal albumen. Teaching tips addict white can be messy but reacts rapidly (~5 min). Chocolate bar squares melt very slowly (>10 min) as does Cadburys Flake. Chocolate drops are faster, grated cooking chocolate is best. play down theory This is a near introduction on how to heat safely using a Bunsen burner. It is also a good introduction to forcible and chemical change. Safety Wear eye protection. purely enforce a no tasting rule. Answers 1. Melting of chocolate. 2. change state of egg. 3. Chemical: iron rusting, wood burning etc. Physical: ice melting, weewee-boiling etc. 144 Classic chemistry experiments Chocolate and egg Introduction This experiment shows more or less changes that happen when different substances are heated. Beaker Chocolate Water Egg white Gauze Tripod Bunsen burner What to record Make a dining table of your observations.

Substance What happens on heating What happens on cooling What to do 1. Set up the equipment as shown in the diagram. 2. Heat the boiling tubes in the beaker of water. The water in the beaker should boil. 3. Watch what happens to the substances in the tubes as they are heated. 4. turn off the Bunsen burner and use the test-tube holder to transfer the tubes to the rack to cool. 5. Watch what happens to the substances in the tubes as they cool. Safety Wear eye protection. Do not taste foods in a laboratory. The food or the apparatus may be contaminated. Questions 1. Which of these changes is reversible? This is called a physical change. 2. Which of these changes produces a new substance? This is called a chemical change. 3. render one more example... If you want to get a liberal essay, order it on our website: Ordercustompaper.com

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