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Acidic, alkaline or neutral Duration: 03:09 Demonstrating the use of universal indicator to test for acids and alkalis and introducing the idea that chemicals can be acidic, alkaline or neutral. |
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Combustion and mass Duration: 02:11 Will the mass of some iron wool change when it is burned, and if so, will it increase or decrease? |
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Cooking eggs Duration: 01:21 How a chemical reaction takes place during cooking that improves the taste of food and introducing the terms 'reactants' and 'products'. |
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Dye Duration: 03:09 Chemical reactions are used to produce different colours of dye to change the colour of a white football kit. |
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Food as indicators Duration: 00:40 The use of food juices as indicators of acidity and alkalinity is demonstrated. |
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Formation of an oxide Duration: 00:27 A cartoon in which oxygen and iron atoms combine to form a new substance - iron oxide. |
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From raw to cooked Duration: 00:27 A cooked onion is chemically different to a raw onion and has a different taste, look, and smell. |
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Neutral solutions Duration: 00:33 How an acid and an alkali can neutralise each other to give a neutral solution with a pH of 7. |
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Neutralisation - the rebreather Duration: 03:16 An investigation into how knowledge of a neutralisation reaction is put to use in diving equipment - looking at a 'rebreather' and how soda lime neutralises carbon dioxide. |
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Neutralising the stomach Duration: 00:59 How bicarbonate of soda is used to get rid of indigestion or neutralise an acid stomach. A reaction takes place that produces harmless salt and neutral water. |
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pH and bacteria growth Duration: 02:23 The use of the pH scale in food chemistry is discussed. The pH of food stuffs is measured to show how bacteria are killed off when the acidity is increased. |
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Reactivity of metals Duration: 01:23 The reactivity of metals and why this is important to a person with a metal implant to keep broken bones together. |
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