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MENUMENU
  • PRESENTATION
    • STOICHIOMETRIC RELATIONSHIPS
      • Particulate nature of matter and chemical change
      • The Reacting masses and volumes
      • PPT of subtopic 1.2 The mole concept
    • ATOMIC STRUCTURE
      • PPT 2.1 The nuclear atom
      • PPT 2.2 Electron configuration
      • PPT on 12.1 Electrons In Atoms
    • PERIODICITY
      • PPT 3.1 Periodic table
      • PPT 3.2 Periodic trends
    • CHEMICAL BONDING AND STRUCTURE
      • 4.1 Ionic bonding and structure
      • PPT 4.2 Covalent bonding
      • PPT 4.3 Covalent structures
      • PPT 4.4 Intermolecular forces
      • PPT 4.5 Metallic bonding
    • ENERGETICS/THERMOCHEMISTRY
      • PPT 5.1 Measuring energy changes
      • PPT 5.2 Hess’s Law
      • PPT 5.3 Bond enthalpies
    • CHEMICAL KINETICS
    • EQUILIBRIUM
    • ACIDS AND BASES
      • PPT 8.1 Theories of acids and bases
      • PPT 8.2 Properties of acids and bases
      • PPT 8.3 The pH scale
      • PPT 8.4 Strong and weak acids and bases
      • PPT 8.5 Acid deposition
    • REDOX PROCESSES
      • PPT 9.1 Oxidation and reduction
      • PPT 9.2 Electrochemical cells
    • ORGANIC CHEMISTRY
      • PPT 10.1 Fundamentals of organic chemistry
      • PPT 10.2 Functional group chemistry
  • INTERNAL ASSESSMENTS
  • NOTES
    • TOPIC 1: STOICHIOMETRIC RELATIONSHIPS
    • TOPIC 2: ATOMIC STRUCTURE
    • TOPIC 3: PERIODICITY
    • TOPIC 4: CHEMICAL BONDING AND STRUCTURE
    • TOPIC 5: ENERGETICS/THERMOCHEMISTRY
    • TOPIC 6: CHEMICAL KINETICS
    • TOPIC 7: EQUILIBRIUM
    • TOPIC 8: ACIDS AND BASES
    • TOPIC 9: REDOX PROCESSES
    • TOPIC 10: ORGANIC CHEMISTRY
    • TOPIC 11: MEASUREMENT AND DATA PROCESSING
  • EXTENDED ESSAYS
    • The effect of cooking time on the Vitamin C content.
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