NCEA L2 Chemistry - Mātai Matū A
Teacher in Charge: Mrs S. Withers
CHEMISTRY IN OUR VALLEY
Chemistry is a fascinating subject because of its history, the beauty of its logic and its multitude of applications.
Chemistry is the study of the composition of matter and the changes in composition that this matter undergoes. We do experiments to describe what matter looks like and does and then we learn how to use chemical principles to explain and discuss why matter behaves in this way.
This course is for students who wish to develop their thinking skills, their ability to engage in logical argument, laboratory skills and their understanding of the microstructure and behaviour of matter and chemical systems as they learn about the chemicals and chemical reactions that cause rusting, grapes to ripen, wine to form from grapes and both positive and negative implications for the winemaker and consumer.
Topics you will learn about include:
Redox reactions - carrying out experiments to observe the movement of electrons between chemicals
Qualitative analysis of wine chemicals - making wine and vinegar and experimenting to find the chemicals present in them
Organic chemistry - carrying out reactions to change organic chemicals from one type to another and to identify unknown solutions.
By the end of the course you will know about the principles of
Oxidation, reduction, addition, substitution, elimination and acid base reactions
IUPAC nomenclature of a variety of organic molecules
Using qualitative analysis to identify a range of organic molecules
You will gain an understanding of the implications of chemical reactions in the wine industry and in our daily lives.
At the start of the Chemistry in our Valley course you will carry out experiments that involve electrons moving from one chemical to another. These are called Redox Reactions. Rusting is an example of a Redox reaction. You will use these reactions to practice crafting concise, scientifically worded explanations and justifications.
While collecting and stamping grapes and making wine and vinegar you will build knowledge about the chemicals that are associated with grape ripening and wine making.
You will then apply you knowledge of Redox and Acid Base reactions to engage in Qualitative analysis experiments to find the chemicals present in wine and develop an understanding of the implications of these chemicals for the wine maker and the consumer.
Then new language will be introduced to you - IUPAC nomenclature. As you practise using this language to name organic molecules and carry out reactions to change organic chemicals from one type to another you will become familiar with alkanes, alkenes, alkynes, haloalkanes, amines, alcohols, carboxylic acids and their associated physical and chemical properties.
Lastly, you will have the opportunity to apply your qualitative analysis skills to distinguish between a range of organic molecules and draw on the skills you mastered at the start of the course to craft concise, scientifically worded explanations to justify your answers.
Recommended Prior Learning
14 credits in Science at Level 1, or higher. However, if you are really keen and are willing to work hard, we will consider you.
Contributions and Equipment/Stationery
All curriculum costs will be covered by the school.
Assessment InformationThis course has three documented assessments - two 3 credit practical internal credits on Redox reactions and Qualitative analysis and one 4 credit external on Organic chemistry.
This course does however provide opportunities for students to design a personal unique course according to their abilities and aspirations as well as the opportunity to compete for a place on the New Zealand team for the international Chemistry Olympiad.
For example there is an option to take a year long 5 credit Level 3 Aqueous Chemistry course (AS 91390) from 3:30 to 4:30 one afternoon a week throughout the year.
These options can be negotiated with your teacher during the course.
This course is eligible for subject endorsement.
Total Credits Available: 10 credits.
Externally Assessed Credits: 4 credits.
Internally Assessed Credits: 6 credits.