蜜芽传媒

Science in Action Materials and Their Properties Clips

1. Neutralising acids and alkalis

   Duration: 00:32

2. How neutralisation is used in diving apparatus

   Duration: 03:22

3. Formation of an oxide

   Duration: 03:01

4. Acidic, alkaline or neutral

   Duration: 03:03

5. Production of dyes from chemical reactions

   Duration: 03:03

6. Why do raw onions taste different from cooked onions?

   Duration: 00:34

7. Uses of metals in surgery

   Duration: 01:55

8. The chemistry of cooking - raw vs cooked onions

   Duration: 02:05

9. Neutralising stomach acid

   Duration: 00:57

10. How sodium reacts with water

    Duration: 00:53

11. Combustion and mass

    Duration: 02:00

12. Reactivity of metals and their uses

    Duration: 01:28

13. pH and bacteria growth

    Duration: 02:20

14. From raw to cooked

    Duration: 02:05

15. Universal indicator - acid, alkali or neutral?

    Duration: 03:03

16. Food as indicators

    Duration: 02:57

17. pH and bacteria growth

    Duration: 02:20

18. Neutralisation - acids and alkalis

    Duration: 00:32

19. Formation of an oxide

    Duration: 03:01

20. Neutralising stomach acid

    Duration: 00:57

21. Uses of metals in surgery

    Duration: 01:54

22. Reactivity of metals - sodium and water

    Duration: 00:54

23. Combustion and changes in mass

    Duration: 02:00

24. Neutralisation - the rebreather

    Duration: 03:22