Unit 2 – Classifying Matter

Time Frame 2 weeks

Competencies
C1. Demonstrate skill in identifying chemical systems and classification of matter.
C2. Appreciate understanding 0f elements and compounds present in daily life.
C3. Demonstrate simple techniques in the preparation, separation and purification of
mixtures.

TECHNIQUES IN THE PREPARATION, SEPARATION, AND PURIFICATION OF

MATTER

Time Frame 3 sessions

I. Learning Objectives
At the end of the session, the students must be able to prepare, separarte, and purify
simple mixtures. They must be able to:
1. Prepare useful mixtures;
2. Suggest possible methods for separating mixtures; and
3. Recover useful chemicals.
II. Subject Matter

A. Topic: Preparation, separation, and purification of mixtures.

B. References
1.Department of Education, Culture and Sports. (1991). Science and
Technology III. Quezon City: Book Media Press, pp. 30-40.
2.Brown, Theodore l., LeMay, H. Eugene Jr., and Bursten, Bruse E.,
Chemistry the Central Science, New Jersey: Prentice Hall, 2000, pp. 7-9.

C. Materials
Various kitchen chemicals: salt, pepper, spices, sugar, soy sauce, calamansi juice,
vinegar, cooking oil, coffee.
Mixing bowls/ glass/ bottle with cover/ mug
Alcohol burner
Tin can or aluminium pan
Tripod or substitute metal stand (to hold the can over the burner)

III. Learning Tasks

A. Recall and Motivation
Review the difference between a pure and a mixture. Can you convert a mixture
to a pure substance? How?

B. Lesson Proper
1. Activity: “ Preparing Mixtures” (SAS2-04a)
 Prepare various mixtures for seasoning food:
 Salt, pepper, spices, sugar- to season meats
 Calamansi juice and soy sauce-dip
 Calamansi juice, sugar, and water-juice
 Vinegar, cooking oil, spices- salad dressing
 Instant coffee, sugar, water-coffee

2. Discussion / Concept Formation

a. How did you form the mixtures? (stir, mix, shake)
b. What properties did the mixtures have? (texture, phase, color, state)
c. How did they differ from each other? (homogeneous, heterogeneous)

YOU MAY END SESSION 1 AT THIS POINT

3. Activity: “Separating Mixtures” (SAS 2-04b)

Ask the students think of ways to separate their assigned mixtures, and to try
out their ideas. The teacher should guide them.
a. Salt, pepper, spices, sugar- only salt and sugar will dissolve in water; filter
out pepper and spices; crystallize salt and sugar
b. Calamansi juice and soy sauce-difficult to separate; can evaporate off the
water
c. Calamansi Juice, sugar, and water- difficult to separate ; can evaporate off
water
d. Vinegar, cooking oil, spices-separate the layers
e. Instant coffee , sugar, water-crystallize sugar; evaporate off water.

YOU MAY END SESSION 2 AT THIS POINT

4. Discussion/ Concept Formation

a. There are different techniques such as distillation, crystallization, filtering,
extraction of layers
b. Chromatography is another way of separating mixtures in to individual
components

C. Generalization
A mixture may be separated using the properties of its components. Not all
mixtures can easily be separated.

D. Application / Valuing
1. What kinds of mixtures are found in our seas? In our atdddmosphere? In our
soil?
2. Why are some mixtures beneficial and others not?

E. Evaluation
Make a concept map that will show the different techniques of separation of
mixtures.
F. Agreement
To selected students: Bring grape juice, two paint brush, vinegar, and baking
soda.
For each group: Bring 1 pc mature, dark violet and long eggplant, alum,
bottle with cover, muriatic acid, calamansi, salt solution, soap solution, and lye
solution.