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PS067j Making biodiesel
An explanation of biodiesel followed by straightforward instructions for making it as a class activity at GCSE.
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PP086 - Making soap the microscale way
Soap making is an ancient process, going back at least 4000 years. It is an example of saponification of an ester group, which is sometimes included in GCSE, A-level and BTEC courses. The conventional..
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GL316 - Using a tap funnel to separate immiscible liquids
Straightforward instructions on using a tap funnel, a piece of equipment used in several chemical preparations and investigations.
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TL007 - Making soap
The traditional procedure to make soap is hazardous because it requires heating quite concentrated sodium hydroxide solution, typically about 5 M (CORROSIVE) with the oil or fat.This guide covers two ..
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TL010 - Unsaturation tests on hydrocarbons
This document describes how to safely carry out unsaturation tests using bromine solution. There is guidance on minimising the release of toxic gas, and the intense and sometimes unpleasant odour of s..
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Bulletin 133 - Autumn 2008
This edition includes notes on the HSE input to the annual CLEAPSS safety conference, managing ionising radiations, an incident with nital, problems with silicon tetrachloride, new flammables cabinets..
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PP017 - Investigating the breakdown of beetroot membranes
To help students understand how cell membrane integrity is affected by the environment surrounding the cell. Beetroot membranes are a good model for investigating this because the pigments that diffus..
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GL018 - Food tests
This document explains how to carry out a circus of qualitative food tests for:carbohydratesstarch – iodine testreducing sugars - Benedict’s testnon-reducing sugars – hydrolysis then Benedict’s test p..
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L221 - Developing and Using Environmental Areas in School Grounds
This document contains wide ranging information on developing environmental areas in schools, from the initial planning stages through to environmental activities and classroom resources for when you ..
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RB046 - Indicators (acid-base)
Guidance on how to prepare indicators (acid-base).
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vegetable
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