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Kitchen chemistry: The structure of ice and water

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A worksheet exploring the structural differences between the solid and liquid versions of this most ubiquitous compound.

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The structure of ice and water
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Kitchen Chemistry book

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Level

Use

Category

Specification

England
- A/AS level
Wales
- A/AS level
  - WJEC Chemistry
    - Unit 1: THE LANGUAGE OF CHEMISTRY, STRUCTURE OF MATTER AND SIMPLE REACTIONS
      - 1.5 Solid structures
        (c) structures of iodine and ice
Northern Ireland
- A/AS level
  - CCEA Chemistry
    - Unit AS 1: Basic Concepts in Physical and Inorganic Chemistry
      - 1.4 Intermolecular forces
        1.4.1 describe intermolecular forces as van der Waals’ forces (viewed as attractions between induced dipoles), permanent dipole-dipole attractions and hydrogen bonding (between molecules containing N, O or F and the H atom of -OH, -NH or HF);
      - 1.6 Shapes of molecules and ions
        1.6.3 explain the departure of the bond angles in NH₃ (107°)and H₂O (104.5°) from the predicted tetrahedral(109.5°) in terms of the increasing repulsion between bonding pair-bonding pair, lone pair-bonding pair and lone pair-lone pair electrons;
Republic of Ireland
- Leaving Certificate
  - Chemistry
    - 2. Chemical bonding

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