Chemistry Guides for SS 3 Chemical World – Quantitative and Qualitative Analysis

 

CHEMISTRY 

THEME – CHEMICAL WORLD 

TOPIC – QUANTITATIVE AND QUALITATIVE ANALYSIS

 

INSTRUCTIONAL MATERIALS

1. Indicator extract from flowers

2. Bomb calorimeter

3. Relevant acids and bases

4. Relevant salts

5. Starch, fats and oils, proteins etc.

 

LEARNING OBJECTIVES

By the end of the lesson, students should be able to:

1. titrate accurately and perform relevant calculations.

2. analyse different salts for anions and cations.

 

3. carry out simple test for common gases (Oxygen, Hydrogen, CO2, etc).

4. carry out simple redox titrations.

5. test for fats, oils, protein, starch, etc.

 

CONTENTS OF THE LESSON

FOCUS LESSONS 

1. Acid/Base titrations (neutralization) continued

2. Redox titrations involving KMnO4, Fe2+, C2O4, I2,KI, S2O32-

3. Tests for oxidants and reductants

4. Identification of ions (Fe2+, NH+4, Fe3+, Cu2+,Pb2+, etc) chloride, nitrates, sulphates, sulphide, bicarbonates, carbonates, sulphite, etc.

5. Test for hydrogen, NH3, HCl, NO3, Oxygen, CO2, Cl (bleaching action)

6. Identification of fats and oils, simple sugar, proteins, starch.

 

LESSON PRESENTATION

TEACHER’S ACTIVITIES

1. Carries out titration to determine:

  • percentage purity,
  • heat of neutralisation,
  • water of crystallization, etc.

 

2. Guides students to:

  • test for oxidants in redox reactions
  • identify ions (cations and anions)
  • test for simple sugars, fats and oils, proteins, starch, etc.

 

STUDENT’S ACTIVITIES

1. Carry out titrations to determine:

  • percentage purity of substances,
  • heat of neutralization,
  • water of crystallization, etc.

2. Analyze substances and test for;

  • cations and anions (e.g. Fe2+, Cu2+, NH+4, SO2-4, SO2-3, etc.
  • simple sugars, starch, fats and oil, protein, etc.

 

LESSON EVALUATION

Students to,

1. carry out titration and calculate:

  • percentage purity
  • heat of neutralization
  • water of crystallization.

2. identify unknown cations and anions in samples.

3. carry out simple tests to identify sugars, starch, fats and oils, proteins, etc in given samples.

 

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