Topic: Fats - types and properties

Target group

Elementary school student (grades 7. and 8.)

Core curriculum:

Primary school. Chemistry.

X. Chemical substances of biological importance. Pupil:

3) describes the structure of a fat molecule as an ester of glycerol and fatty acids; classifies fats in terms of origin, physical state and chemical nature; describes selected physical properties of fats; designs and conducts experiments to distinguish between unsaturated fat and saturated fat.

General aim of education

The student classifies fats in terms of origin, physical state and chemical character, and describes selected physical properties of fats

Key competences

• communication in the mother tongue;

• communication in foreign languages;

• mathematical competence and basic competences in science and technology;

• digital competence;

• learning to learn.

Criteria for success
The student will learn:

• classify fats in terms of origin, physical state and chemical nature;

• what are the properties of fats;

• design an experiment to distinguish between unsaturated fat and saturated fat.

Methods/techniques

• expository

  • talk.

• activating

  • discussion.

• exposing

  • film.

• programmed

  • with computer;

  • with e‑textbook.

• practical

  • exercices concerned.

Forms of work

• individual activity;

• activity in pairs;

• activity in groups;

• collective activity.

Teaching aids

• e‑textbook;

• notebook and crayons/felt‑tip pens;

• interactive whiteboard, tablets/computers.

Lesson plan overview

Introduction

1. The teacher hands out Methodology Guide or green, yellow and red sheets of paper to the students to be used during the work based on a traffic light technique. He presents the aims of the lesson in the student's language on a multimedia presentation and discusses the criteria of success (aims of the lesson and success criteria can be send to students via e‑mail or posted on Facebook, so that students will be able to manage their portfolio).

2. The teacher together with the students determines the topic – based on the previously presented lesson aims – and then writes it on the interactive whiteboard/blackboard. Students write the topic in the notebook.

Realization

1. The teacher, referring to the previous lesson, asks the students to remind how to classify fats.

2. Students analyze the information collected in the table and explain what is the relation between solid and liquid fats and animal and vegetable fats.

3. The teacher asks the class participants to read the experiment's instructions in the abstract (experiment 1). Then, the teacher divides the class into groups. Students follow the instructions. They record their observations and conclusions in the form. The teacher points the person who shares his insights and explains the reasonableness of the conclusions noted.

4. Students carry out exercise number 1 and exercise number 2. The teacher discusses the correct solutions with them.

5. The teacher announces a movie titled „Testing the properties of fats – dissolving oil in gasoline”. He instructs his students to write a research question and a hypothesis in the form provided in the abstract. Then he plays the video and the students note their observations and conclusions. Volunteers read them. The teacher encourages young people to discuss, referring to their inferences.

6. Participants familiarize themselves with the content presented in the interactive illustration and explain why you cannot extinguish burning oil in a pan with water.

7. The students carry out exercise number 3. The teacher makes sure that the task have been correctly completed and gives feedback.

Summary

1. The teacher asks the students to finish the following sentences:

   • Today I learned ...

   • I understood that …

   • It surprised me …

   • I found out ...

   The teacher can use the interactive whiteboard in the abstract or instruct students to work with it

Homework

1. Listen to the abstract recording at home. Pay attention to pronunciation, accent and intonation. Learn to pronounce the words learned during the lesson.

2. Carry out exercise number 4..

The following terms and recordings will be used during this lesson

Terms

Texts and recordings

Fats - types and properties

We divide the fats due to their state of matter and origin.

It can easily be seen that solid fats are mainly of animal origin and liquid - of vegetable origin. To learn what affects this dependence, let's conduct the experiment.

The fats do not dissolve in water, their structure is non‑polar. Fats dissolve well in organic solvents.

• Fats are esters of glycerol and higher carboxylic acids.

• Fats can be divided – due to the state of matter – into solid and liquid.

• We divide the fats – due to the origin – into vegetable and animal.

• Vegetable fats contain mainly unsaturated compounds, and animal fats – saturated compounds.

• Vegetable fats (liquid) discolour the bromine water. It is affected by the presence of multiple bonds between carbon atoms in fats molecules.

• Fats do not dissolve in water, but dissolve well in nonpolar solvents, e.g. in petrol.

• Fats are necessary for the proper functioning of the body.