Advanced Chemistry Through Inquiry
The following is a complete list of lab activities from PASCO's Advanced Chemistry Through Inquiry Teacher Lab Manual. Each activity includes an editable student handout, IB/AP-alignment details, and a Teacher Resource file that can be accessed by logging into your PASCO account. The experiments in this manual can be performed using individual PASCO sensors, sensor bundles, or Lab Stations. You may view the materials list for an activity by previewing the student handout.
Grade Level: Advanced Placement • College
Subject: Chemistry
Student Collection Files
| Experiment Design Plan Instructions | 116.63 KB | |
| Master Materials and Equipment List | 977.98 KB | |
| Introduction | 868.29 KB | |
| Experiment Design Plan Handout | 16.75 KB | |
| AP® Chemistry and IBO® Chemistry Correlations | 191.33 KB |
Teacher Collection Files
Sign In to your PASCO account to access teacher files and sample data.
Activities
01) Analysis of Food Dyes in Sports Drinks
Students use a colorimeter to quantify the amount of food dye in a sports drink.
02) Investigating the Copper Content of Brass (Colorimeter)
This lab extends knowledge of the electromagnetic spectrum, spectrometry and colorimetry. Students use Beer's law and generate a calibration curve to determine the copper content of a sample of brass. Students are expected to correlate the color spectrum of a metal ion in solution with electron transitions.
03) Investigating the Copper Content of Brass (Spectrometer)
This lab extends knowledge of the electromagnetic spectrum, spectrometry and colorimetry. Students use Beer's law and generate a calibration curve to determine the copper content of a sample of brass. Students are expected to correlate the color spectrum of a metal ion in solution with electron transitions.
04) How Hard is Your Tap Water?
Students use conductometric titration and gravimetry to determine how much calcium carbonate is in a sample of tap water.
05) How Much Acid is in Your Fruit Juice?
Students use titration and a pH sensor to study the organic acid content of fruit juices.
06) Separating Food Dyes Using Chromatography
Students use paper and column chromatography to separate colored food dyes in a common grape-flavored drink mix.
07) A Chemistry Mystery: Name That Unknown!
Students use several methods to characterize compounds according to the nature of intramolecular bonding.
08) Stoichiometry in Solutions
Students use conductometric titration and particle modeling to study the stoichiometry of acid-base titration.
09) Percentage of H₂O₂ in Drugstore Hydrogen Peroxide
This lab is an introduction to Redox titration. Students use a redox probe and titration to determine the hydrogen peroxide content of a drugstore formulation.
10) Investigating Physical and Chemical Changes of Matter
Students use a variety of sensors and particle modeling to characterize physical and chemical changes of matter.
11) What Does Acid Rain Do To Coral Reefs?
Students use a pressure sensor to study what factors affect the reaction of calcium carbonate with acid.
12) Kinetics of Crystal Violet Fading (Colorimeter)
Students determine the reaction order of crystal violet fading in the presence of sodium hydroxide.
13) Kinetics of Crystal Violet Fading (Spectrometer)
Students determine the reaction order of crystal violet fading in the presence of sodium hydroxide.
14) Building a Better Hand Warmer
Students use a temperature sensor to determine the heat of solution of a number of ionic compounds and propose a practical hand warmer design.
15) Applications of Le Chatelier's Principle
Students study equilibrium and the reversibility of chemical reactions using colorimetry and energy changes.
16) Investigation of Acid-Base Titrations
Students compare the pH titration profiles of strong, weak and polyprotic acids.
17) Introduction to Buffers
Students use titration and pH to investigate the components of a buffer and how it acts to resist pH change.
18) Evaluation of Lemonade as a Buffer
Students use a powdered commercial lemonade formulation as a model for buffers and test its capacity to resist pH changes.
