A2 Chemistry
Select your A2 topic from the drop-down menu at the bottom of this page.
Refer to My course to find how the topics link to your course specification.
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There are five audio tutorials that allow you to download and listen to teachers talking about tricky topics in your A2 course.
April 06: now with scripts as well
>>Arenes
>>Rates and mechanisms
>>Acid-base equilibria
>>NMR
>>Planning experiments
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Recently Asked Questions
- Hi, I'm doing the wine analysis investigation and am quite confused. For measuring total acidity, it says I need to standardise 0.1M NaOH solution with potassium bitartrate. What does this mean and why do I need to do it? It also says I need to use 25 cm3 aliquots of wine. Is this not a small amount? Also, I want to investigate the SO2 content of wines of different ages. But how do I tell which wines to use, i.e. which wines are older than others? 090810
- I am slightly confused; Will boiling remove the Mg2+ and Ca2+ ions from standard solutions of Mg2+ and Ca2+? Also, I was wondering what the difference is between Calcon indicator and Patton and Reeder's indicator? Does one have a sharper end-point. Or are they both just as good when trying to find the concentration of Ca2+ using an EDTA titration? 270110
- Is there a way in which ascorbic acid can be stopped from being oxidised (other than varying the temperature)? Am I correct in saying that bubbling oxygen through the acid would increase the rate of oxidation and therefore decrease the concentration of ascorbic acid? When titrating ascorbic acid and DCPIP my teacher told me to put the DCPIP in the conical flask and acid in the burette. What was the reason for this? 251109
updated: 26 March 2007
