Cooperative learning is an approach to organizing classroom activities into academic and social learning experiences. It differs from group work, and it has been described as "structuring positive interdependence.Students must work in groups to complete tasks collectively toward academic goals. Unlike individual learning, which can be competitive in nature, students learning cooperatively capitalize on one another’s resources and skills (asking one another for information, evaluating one another’s ideas, monitoring one another’s work, etc.).Furthermore, the teacher's role changes from giving information to facilitating students' learning. <http: />

1. Cooperative Learning
CLIL: Chemistry
Water Molecule
Mattayomsuksa 4

2. Video

3. Vocabulary

4. dipolar

5. bond

6. cavalent bond

7. ionic bond

8. dissolve

9. Structure

10. Noun clause
Definition
A dependent clause that functions as a noun (that
is, as a subject, object, or complement) within
a sentence. Also known as a nominal clause.
Examples
• The bonding angle of the two hydrogen is almost 105
degrees rather than 180 degrees which would make
the molecule symmetrical.
• This means that it can absorb or can lose a lot of heat
energy without changing its temperature very much.

11. Water molecule

12. The water molecule is formed from two
hydrogen atoms and one oxygen atom. The
bonding angle of the two hydrogens is almost 105
degrees rather than 180 degrees which would
make the molecule symmetrical. This causes it to
be dipolar, giving it a positive and negative side
which accounts for its unique properties. This
allows the formation of hydrogen bonds between
adjacent molecules. There is a weak
intermolecular force of electrostatic attraction
between the molecules which is known as van der
Waals force. This causes the molecules to act as
larger units than the individual molecules.

13. Water is a very unusual compound; it is
very common and is found in all three
conditional states, solid (as ice), liquid (as
water) and gas (as water vapor). Other types
of bonding can occur, such as covalent
bonding (as seen in the formation of
molecular oxygen) or ionic bonding (as seen in
the formation of salt or sodium
chloride[NaCl]). Hydrogen bonding can break
up the electrical attraction of atoms of solids
and dissolves them.

14. In ice crystals the water molecules are
widely separated, while in the liquid form
they are closer together although less tightly
bound. Therefore ice is bulkier and less dense
and floats on water. If we compare the
freezing and boiling points of water with what
one would predict from extrapolating the
molecular weights of other molecules, we see
that it would be predicted to freeze at -90
degrees C and boil at -68 degrees C. What a
different world we would have. So much for
the validity of extrapolation.

15. The heat capacity of water is high compared
to other common materials. This means that it can
absorb or can lose a lot of heat energy without
changing its temperature very much. This buffers
the environment against large, rapid temperature
changes. An example is the more moderate
climate of a coastal location compared to one far
inland. The diel temperature change of the surface
waters of the oceans (or lakes, or even a
swimming pool) is small compared to the diel
temperature change of the surrounding air. This is
due to the high heat capacity of water.

16. Water Molecules on the Move
(Test the speed of water molecule with food coloring)

17. This experiment is great for testing if hot
water molecules really move faster than cold
ones. Pour some water, drop in some food
coloring and compare results.

18. What you'll need
• A clear glass filled with hot water
• A clear glass filled with cold water
• Food coloring
• An eye dropper

19. Instructions
1. Fill the glasses with the same amount of
water, one cold and one hot.
2. Put one drop of food coloring into both
glasses as quickly as possible.
3. Watch what happens to the food
coloring.

21. What's happening?
If you watch closely you will notice that
the food coloring spreads faster throughout
the hot water than in the cold. The molecules
in the hot water move at a faster rate,
spreading the food coloring faster than the
cold water molecules which mover slower.