Difference between revisions of "Forces & Matter"

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*[[3-FAM-04]]
 
*[[3-FAM-04]]
 
*[[3-FAM-05]]
 
*[[3-FAM-05]]
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*[[3-FAM-06]]
  
 
=Topics covered=
 
=Topics covered=
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* Observations drawn from the Geiger Marsden experiment
 
* Observations drawn from the Geiger Marsden experiment
 
* Conclusions made which led to the Rutherford model of the atom
 
* Conclusions made which led to the Rutherford model of the atom
 +
* States of matter can be classified in terms of their characteristics e.g. compressibility, ease of flow, maintenance of shape and volume.
 +
* The change of state of Butyl Stearate.
 +
* Characteristics of BS in solid and in liquid forms.
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* Temperature doesn’t change during a change of state.
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* The molecules of the liquid must overcome the forces of attraction between them.
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* The temperature of a boiling liquid remains constant, even when more heat is added.
  
 
=Primary "Features"=
 
=Primary "Features"=
  
 
[[Category:Forces & Motion]]
 
[[Category:Forces & Motion]]

Revision as of 06:42, 21 May 2008

Lesson Order

Topics covered

  • Naming and labelling different types of forces.
  • Forces can change the speed of a moving object, change the direction of a moving object and change the shape of an object
  • Adding simple forces along a straight line
  • Stationary objects have balanced forces acting on them.
  • Labelling Newton's third law paired forces in a range of situations.
  • Newton's third law paired forces act on different objects and therefore do not cancel.
  • The plum pudding model of the atom
  • Observations drawn from the Geiger Marsden experiment
  • Conclusions made which led to the Rutherford model of the atom
  • States of matter can be classified in terms of their characteristics e.g. compressibility, ease of flow, maintenance of shape and volume.
  • The change of state of Butyl Stearate.
  • Characteristics of BS in solid and in liquid forms.
  • Temperature doesn’t change during a change of state.
  • The molecules of the liquid must overcome the forces of attraction between them.
  • The temperature of a boiling liquid remains constant, even when more heat is added.

Primary "Features"