Abstract
This lesson will introduce students to the concept of limiting
and excess reactants (too little of one reactant; too much of
another). Additionally the students will be introduced to % yield:
the concept that the actual amount of product made may be different
from the theoretical calculations. These are covered in class and
then the students use this knowledge to modify their recipes and
"mass produce" their product.
Lesson fundamental understandings: Essential
Questions: 1. Do I have any "leftovers" in my chemical
process? If so, what is left? Can I rework my "recipe" to avoid
these leftovers? 2. What is the % yield for my "recipe"? How do I
have to adjust my recipe to make enough product?
Standards
National Standards Scientists conduct
investigations for a wide variety of reasons. For example, they may
wish to discover new aspects of the natural world, explain recently
observed phenomena, or test the conclusions of prior investigations
or the predictions of current theories. * Mathematics is essential
in scientific inquiry. Mathematical tools and models guide and
improve the posing of questions, gathering data, constructing
explanations and communicating results. * Scientific explanations
must adhere to criteria such as: a proposed explanation must be
logically consistent; it must abide by the rules of evidence; it
must be open to questions and possible modification; and it must be
based on historical and current scientific knowledge.
State Standards Nevada: 20.12.4 Compare
groups of data, taking into account both percentages and actual
numbers 22.12.1 Analyze experimental procedures and suggest
appropriate revisions for improvement 23.12.2 Use algebraic
equations when appropriate 23.12.5 Trace the source of differences
between an estimate and the calculated answer that exceeds
agreed-upon standards for precision 24.12.5 Write procedures for
investigation of delegated or original scientific problems
Lesson
Prerequisite Skills
Content Area Skills: 1. naming compounds and writing formulas 2.
writing and balancing equations 3. determining molar mass of
compounds 4. converting grams to moles and moles to grams Laboratory
Skills: 1. massing chemicals with proper significant figures 2.
using measuring tools 3. use of bunsen burner (some projects) 4. use
of thermometers (some projects) 5. familiarity with basic safety
rules and procedures
Teacher
Information/Situations/Setting/Time Class Activity and
Guided/Independent Practice: 45 min Application Lab: 45
min Task #5 (Analysis & Mass Production of Product): 2- 45
min sessions Materials (Application Lab): Mixture of baking
soda/salt; hot plates or bunsen burners, scales, crucible, crucible
tongs, aprons, goggles Materials (Project): As written by
students Resources: The Case of the Adulterated Baking Soda
(CRYSTAL Lab); Burrito worksheet (attached) Pre-lesson
preparation: 20 minutes to set up lab; make baking soda/salt
mixture; Have students set up own lab for production of materials
Assessment
Guided/Independent Practice - student corrected Independent
Practice - Homework Application Lab Quiz Task #5 Worksheet
(attached)
Student Activity/Tasks Warm-up: How many
Burritos Will We Make? Guided/Independent Practice in
class Independent Practice as Homework Application
Lab Quiz Task #5 Lab Time (Mass Production of Product)
Enrichment/Alternate Activity:
Students may need additional practice problems or labs Students
may need additional time to mass produce their product
Cross-Curricular:
Math - ratios and dimensional analysis
Technology
Requirements/Tools/Materials
Overhead projector may be used for guided and independent
practice
Acknowledgements:
Exploration lab came from: CRISTAL Program, Iowa Chemistry Task
Force, University of Northern Iowa, Price Laboratory School, Dr.
Jody Stone, Project Director
Additional Resources
Main
URL:
Related Lessons
Related Resources
Burrito
Worksheet Chemicals
- R - Us Step 5 Worksheet Mass Production
Copyright © 1997-2003
Career Connection to Teaching with Technology
USDOE Technology Innovation Challenge Grant
Marshall Ransom, Project Manager
All rights reserved.
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