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Old fashioned science eguipments in our Old Pharmacy

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Old fashioned science eguipments in our Old Pharmacy

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Some chemical reactions are naturally faster than others.
Factors that influence the reaction rate are the nature of the reaction, concentration, temperature, surface area or eletromagnetic radiation.  On this experiment we can see how surface area influence reaction rate.

Reaction rate increases with surface area and can be explained by collision theory. As reactant surface area increases, the frequency of collision increases and we can see more production of gas.

Student: Victoria Loureiro, nº28, 8º2

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http://www.printable-sudoku-puzzles.com/kids.php

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Join the 1st Odd Mix workshop on Skype

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Made in Portugal for the eTwinning project "Are sound and light pollutants?". Agrupamento Dr. Manuel Gomes de Almeida, Espinho. October 2015

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Improvised thermometer

Materials

Transparent glass bottle

Transparent straw

Colored water (wafer and water)

Plasticine

Container with hot water

Implementation

Put colored water in the bottle (the water should overflow).

With the plasticine we cover the mouth of the bottle after we put the straw inside. Press the plasticine into the mouth so that the colored water appears on the straw.

Place the bottle in hot water and watch the colored water rise.

A little physics…

Water molecules when heated acquire thermal energy. Their mobility increases and the volume of fluid increases. All materials expand when heated. When the temperature drops the level goes down because the water molecules contract.
6th grade: Professor M. Kalaitzaki

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Foil is dancing
Materials

Aluminium foil

Pair of scissors

Candles

Thread

Pencil

Implementation

Cut a circle of foil.

Carve a spiral inside the circular disk.

Tie a thread at point x.

If we put the coil over lighted candles or a radiator, it rotates.

The hotter the radiator, the faster it rotates.

And a little physics…

The air heated by the candles expands, becoming thinner. The hot air rises, and a heat flow is created (the heating energy of the air molecules increases). The warm upward currents of the air drag the foil into a crazy dance!

6th grade: Professor M.Kalaitzaki

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Teste ao amido - AE Dr. Manuel Gomes de Almeida

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Teste ao amido - AE Dr. Manuel Gomes de Almeida

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«Starch identification in foods»
Starches are products of the polymerization of glucose mainly in plants during the photosynthesis. The description and identification of starch constitutes the basic knowledge to develop diverse investigative research, since its use for analysis of falsifications and adulterations in flours and foods, for example. In this video, we can watch a twelve year´s boy identifying starch by using iodine solution in several foods.
Boy: Gustavo Costa, 7º7 (2019/20)
May/2020 - AEMGA
Posted by: Paula Lima

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Cromatografia - AE Dr. Manuel Gomes de Almeida

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Cromatografia - AE Dr. Manuel Gomes de Almeida

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Chromatography is a technique that allows to separate the different components (dyes) of the ink. In this image we see the dyes present in green ink (blue + yellow) and black ink(blue + red).