Chemical experiments are full of endless fun. For high school students, doing some chemistry experiments is also a good way to improve their grades. The following is my collection of interesting high school chemistry experiments for everyone to learn.

High school chemistry interesting experiment: coke? Change? Sprite? Coca-Cola and Sprite are both ideal drinks for daylight saving time. Coca-Cola is a light brown liquid, while Sprite soda is a clear and transparent liquid. Introduce it here? Coca cola? Become? Sprite? A little experiment.

Take an empty Coca-Cola bottle and pour three quarters of the volume of distilled water. Take a beaker, add 50 ml of alcohol, and add an appropriate amount of iodine tablets to make a dark brown alcohol iodine solution. Pour the prepared solution into a coke bottle, add iodine and shake well until the color of the solution is similar to that of coke. A bottle of coke is ready. Put sodium thiosulfate (baking soda) powder into a dry bottle cap, then take a piece of sticky rice paper to cover the inner powder, and then gently cover the bottle cap on the bottle mouth, carefully cover it tightly, and be careful not to sprinkle baking soda powder in the bottle.

Shake the Coca-Cola bottle well. One bottle soon? Coke? Turned colorless and transparent? Sprite? .

It turns out that sodium thiosulfate and iodine can undergo redox reaction, which makes the iodine solution fade:

I2+2Na2S2O3===2NaI+Na2S4O6

Naturally, this kind? Coca cola? It won't taste very good. Sprite? It's not refreshing. They are absolutely inedible.

Interesting Experiment of Chemistry in Senior High School: Interesting Experiment with Eggs Interesting Experiment 1: Eggs in a Bottle

Soak the eggs in 10% acetic acid. When the eggshell becomes soft, take out the egg, find a jar with a slightly smaller bottle mouth than the egg, put a burning alcohol cotton ball into the jar, and when the flame goes out, quickly aim the small head of the egg at the mouth of the jar, and the egg is quickly sucked into the jar. This is because the pressure in the bottle is lower than the external atmospheric pressure. After a while, the eggshell will harden slightly, like an egg. Why is this? Can you tell me why?

Interesting experiment 2: eggshell characterization

Take a red-shelled egg (the shell of the red-shelled egg is slightly hard), wash it and gently dry it with a cloth. Take 10 g ~ 20 g wax, heat and melt it, dip it in wax liquid with a brush, and draw or write on the eggshell. After the white wax condenses, slowly immerse the egg in 10% acetic acid, and stir the egg with chopsticks to make it contact with the solution evenly for about 20 ~ 30 minutes. When there are many bubbles on the surface of the eggshell, it shows that there is obvious corrosion on the eggshell. Take out the eggs, rinse them with clear water and dry them. Punch a hole in each end of the egg with a nail and blow out the egg white and yolk with your mouth. After all the egg whites and protein are dripped out, gently scrape off the white wax coated on the eggshell with a knife, and finally soak the eggshell in hot water to see obvious patterns or handwriting. The corroded eggshell surface is easy to change color.

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High school chemistry interesting experiment: take an egg, wash off the oil on the surface and dry it. Dip the brush in acetic acid and write on the eggshell. After the acetic acid volatilizes, cook the egg with dilute copper sulfate solution, and peel off the eggshell after the egg cools, leaving clear blue or purple handwriting on the egg white, but leaving no trace on the eggshell.

This is because acetic acid can dissolve a small amount of protein after dissolving eggshells. Egg white is a globulin composed of amino acids, which hydrolyzes under weak acidic conditions to produce peptides and other substances, and the peptide bonds in these substances are complexed with Cu2+ and appear blue or purple.

High school chemistry interesting experiment: usually, the shell of deformed eggs is hard. If you haven't studied chemistry, people will probably be confused by the following magic trick: take an ordinary egg, let the audience have a look, pinch it, try its hardness, and then take out two vases (or beakers), so that one of them is slightly larger than the egg and the other is slightly smaller than the egg, demonstrating that the egg should not be placed in a small vase in any case, but in a large vase in advance.

First put the eggs in a big vase, wait a while, then pour them out and put them in a small vase.

What is the principle of the above magic? As you may have guessed, eggshells are mainly composed of CaCO3 and other substances. When soaked in dilute hydrochloric acid, the reaction 2co3+2hcl = = Ca (HCO3) 2+CaCl2 occurs, and the eggshell dissolves, so the egg becomes soft. Moreover, because the inner membrane of the egg is composed of non-carbonate, it is not allowed to rupture in dilute hydrochloric acid, so it will not rupture and maintain the original shape of the egg.

If you want to perform this magic trick, you should also pay attention to:

1. The vase (or beaker) should be transparent to show that the size of the vase has not changed.

2. the solution or water in the bottle should be explained as follows: in order to ensure that the eggs will not be broken when put into the bottle, water is added to cushion the impact.

3. Before the performance, it is necessary to test the time when the egg is put into dilute hydrochloric acid to ensure that the egg becomes soft within the required time, but it can still maintain its original shape, but the skin becomes elastic. If the required time is too long, the concentration of hydrochloric acid can be increased. (concentrated acetic acid is also acceptable)

4. When the egg is in a big vase, the audience's attention should be properly diverted to avoid being found with small bubbles in the bottle. If you are far away from the audience, there is no such problem.

Interesting chemistry experiment in senior high school: experimental steps and phenomena of homemade tofu

(1) Soaking: add 300ml of water to soak for 24 hours (if the temperature is high, water can be changed once in the middle) to make the soybeans fully expand, and then pour out the soaking water.

(b) Grinding: put the soaked soybeans into a domestic grinder, add 200ml of water and grind.

(c) Beating: pour the ground soybean milk and bean dregs into a filter with double gauze for suction filtration, and then take 100 mL water to wash the filter cake for many times, so that the soybean milk in the bean dregs can be fully extracted. The filtrate is concentrated soybean milk.

(d) Solidification denaturation: pour the self-made concentrated soybean milk (or directly use the bagged concentrated soybean milk sold in the market) into a clean 500 mL beaker, heat it to about 80℃ with an alcohol lamp, and then add saturated gypsum water to the hot soybean milk while stirring until white floc is produced. Stop heating and let it stand for a while, and you will see a solidified lump precipitate in the soybean milk.

(e) Forming: let the soybean milk with massive sediment stand for 20 minutes, then filter, then concentrate the sediment on the filter cloth into a ball, fold it into a rectangle, put it on a clean table, and press it on the filter cloth wrapped with tofu blocks with a small beaker filled with cold water, and make a small piece of tofu after about 30 minutes. If you use thick soybean milk on the market as raw material, the tofu will be tender and whiter.

(f) Preservation: In order to keep the prepared tofu fresh and not deteriorating, soak the newly prepared tofu in 2% ~ 5% salt water and put it in the shade, which can keep the tofu fresh and not deteriorating for several days.

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People who watched interesting chemistry experiments in high school also saw:

1. Interesting physics experiment in high school

2. Junior high school chemistry interesting experiment

3. The third grade chemistry interesting experiment

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