Andijon viloyati andijon tumani umumta`lim maktabining 7 – “ ” sinf

5- Nazoratishi
Mavzu: Suvning tarkibi. Xossalari tarqalishi, ahamiyati, ishlatilishi. Eruvchanlik.
1- variant
1. 160g suvda 40 g tuz eritilisa shu eritmani eruvchanligini aniqlang.
2. Tuzning 200 C dagi eruvchanligi 25 ga teng bo‘lsa 200 g to‘yingan eritmada shu
tuzdan necha gramm bo‘ladi?
3. To’yinmagan eritma?
4. Suvning kimyoviy xossalarini yozing.
Kompetentlikni aniqlash uchun materiallar:
5. Osh tuzini to‘yingan eritmasini qanday tayyorlash mumkin?
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5-Amaliy mashg’ulot.
Mavzu: Eritmalar tayyorlash.
Ishdan maqsad: Turli eritmalar tayyorlashni o`rganish.
Kerakli asboblar va reaktivlar: 100 ml o`lchov kolbasi, 100 va 200 ml stakanlar, shisha tayoqcha, 100 ml o`lchov silindiri, 500 ml li sklyankalar, osh tuzi, suv.
Ishning borishi: Massa ulushi 0,06 bo‘lgan osh tuzining eritmasidan 50 g tayyorlash uchun zarur bo‘lgan osh tuzi va suvning massalarini hisoblab topiladi. Hisoblab topilgan tuz miqdorini tarozida, suvni esa o‘lchov probirkasi yordamida o‘lchab olinadi. Тortib olingan tuzni kolbaga solib, ustiga o‘lchangan suvni quyiladi
va bir jinsli eritma hosil bo‘lguncha aralashtiriladi.
Тayyorlangan eritmani idishga quyiladi. Idishga tuzning formulasi, eritmaning konsentratsiyasi va tayyorlangan vaqti yozilgan etiketka yopishtiriladi. Olib borilgan hisoblashlarni kiritgan holda bajarilgan ish yuzasidan hisobot tayyorlang.
Xulosa._________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________
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