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The Biological World
01: To use a light microscope
02: To obtain a good specimen of plant tissue for viewing under the microscope (onion cells)
03: To obtain a good specimen of animal tissue for viewing under the microscope (cheek cells)
04: To investigate the digestion of starch by amylase
05: To investigate the effect of exercise on heart rate
06: To investigate carbon dioxide in inhaled and exhaled air
07: To investigate how temperature affects respiration
08: To show that light is necessary for photosynthesis
09: To extract DNA from kiwi fruit
10: To test a food sample for starch
11: To test a food sample for glucose
12: To test a food sample for protein
13: To test a food sample for fat
14: To show that microorganisms are present in air
15: To investigate the frequency of a particular plant species in a habitat
The Chemical World
16: To measure the melting point of benzoic acid
17: To make a mixture of iron and sulfur and then change the mixture into a compound of iron sulfide
18: To grow crystals of copper sulfate
19: To investigate the effect of temperature on solubility and to use the data obtained to plot a solubility curve
20: To separate a mixture of water and soil using filtration
21: To separate sodium chloride from a solution of sodium chloride in water
22: To separate salt from rock salt using filtration and evaporation
23: To obtain a sample of pure water from sea water
24: To separate the dyes in a sample of ink using chromatography
25: To investigate the pH of a variety of materials
26: To investigate if mass is unchanged when a physical change takes place
27: To investigate if mass is unchanged when a chemical reaction takes place
28: To investigate the effect of the type of reactants on the rate of a reaction
29: To investigate the effect of particle size on the rate of a reaction
30: To investigate the effect of concentration on the rate of a reaction
31: To investigate the effect of temperature on the rate of a reaction
32: To investigate the effect of a catalyst on the rate of a reaction
33: To titrate hydrochloric acid (HCl) solution against sodium hydroxide (NaOH) solution and then prepare a sample of so
34: To investigate the conditions necessary for rusting to occur
The Physical World
35: To find the density of a regular solid
36: To find the density of an irregular-shaped object
37: To find the density of a liquid
38: To use a data logger to measure the speed of an object
39: To use a data logger to measure the acceleration of an object
40: To investigate the relationship between the extension of a spiral spring and the applied force applied to it
41: To build and test a device that transforms energy from one to another in order to perform a function to describe the
42: To show transfer of heat by conduction andamp to investigate the rate of conduction in different metals
43: To show convection currents in a liquid
44: To show convection currents in air
45: To investigate heat transfer by radiation
46: To classify materials as electrical conductors or insulators
47: To investigate how the current flowing in a conductor varies with voltage and to determine the resistance of the con
48: To investigate the operation of a diode
49: To investigate the operation of a light-emitting diode
50: To investigate the operation of a light-dependent resistor
51: To investigate the operation of a thermistor
Leaving Certificate Mandatory Student Experiments
Leaving Certificate Agricultural Science - NEW SPECIFICATION
SPA 10.1 - To investigate the complexity associated with genetic inheritance of traits by hybridising two varieties
SPA 12.1 - To compare the plant uniformity from certified and uncertified seed
SPA 12.2 - To investigate the effect of weather and soil conditions on the percentage germination of an agricultural seed
SPA 12.3 - To investigate the effect of nutrients on growth of a sample of plants & measure their biomass above & below ground
SPA 14.1 - To determine the dry matter (DM) content of different potato varieties
SPA 17.1 - To investigate the botanical composition of an old permanent pasture or a new ley
SPA 17.2 - To investigate the dry matter (DM) content of grass
SPA 19.1 - To compare the establishment of grass with that of one other crop
SPA 26.1 - To investigate the quality of a sample of milk over time
SPA 5.1a - To determine the soil texture of a soil sample by hand testing
SPA 5.1b - To determine the soil texture of a soil sample by sedimentation
SPA 5.1c - To determine the soil texture of a soil sample using a soil sieve
SPA 5.2 - To calculate the percentage water of a soil sample
SPA 5.3a - To demonstrate capillarity in a compacted soil and an uncompacted soilv
SPA 5.3b - To compare the infiltration rate of a compacted soil and an uncompacted soil
SPA 6.1 - To show flocculation in a soil sample
SPA 6.2 - To demonstrate cation exchange capacity in a soil
SPA 6.3 - To determine the pH of a soil
SPA 7.1 - To determine the percentage of matter in a soil sample and convert that to organic carbon
SPA 7.2 - To isolate and grow bacteria from clover root nodules
SPA 7.3 - To show the activity of earthworms in a soil and estimate the number of earthworms in a pasture
Leaving Certificate Biology
01: To test for (A) starch, (B) fat, (C) reducing sugars, and (D) protein
02: Identify any five fauna and any five flora using a simple key
03: Use various apparatus to collect animals andamp plants in an ecosystem
04: Conduct a quantiative study of a habitat
05: Investigate any three abiotic factors in a selected ecosystem
06: Be familiar with and use the light microscope
07: Prepare and examine animal and plant cell using the light microscope
08 & 09: Investigate the effect of pH and temperature on the rate of enzyme activity
10: Investigate the effect of heat denaturation on the rate of catalase activity
11: Prepare an enzyme immobilisation and examine its application
12: Investigate the influence of light intensity or carbon dioxide on the rate of photosynthesis
13: Prepare and show the production of alcohol from yeast
14: Conduct any activity to demonstrate osmosis
15: Isolate DNA from a plant tissue
16: Investigate the growth of leaf yeast using agar plates
17: Prepare and examine microscopically the transverse section of a dicotyledonous stem (X100, X400)
18: Dissect, display and identify an oxs or sheeps heart
19: Investigate the effect of exercise on the breathing rate or pulse rate of a human
20: Investigate the effect of IAA growth regulator on plant tissue
21: Investigate the effect water, oxygen and temperature on germination
22: Use starch agar plates to show digestive activity during germination
Leaving Certificate Chemistry
03.1: To carry out flame tests with salts of lithium, sodium, potassium, barium, strontium and copper
06.1a: To detect the presence of chloride ions in aqueous solution
06.1b: To detect the presence of sulfate and sulfite ions in aqueous solution
06.1c: To detect the presence of carbonate and hydrogencarbonate ions in aqueous solution
06.1d: To detect the presence of nitrate ions in aqueous solution
06.1e: To detect the presence of phosphate ions in aqueous solution
10.1a: To measure the relative molar mass of a volatile liquid using a conical flask
10.1b: To measure the relative molar mass of a volatile liquid using a gas syringe
13.1: To prepare a standard solution of sodium carbonate
13.2: To use a standard solution of sodium carbonate to standardise a given hydrochloric acid solution
13.3: To make up a 0.1M solution of sodium hydroxide and standardise it with hydrochloric acid to prepare sodium chloride
13.4: To determine the concentration of ethanoic acid in vinegar
13.5: To determine the amount of water of crystallisation in hydrated sodium carbonate
14.1: To study oxidation-reduction reactions halogens as oxidising agents and displacement reactions of metals
15.1: To prepare a solution of ammonium iron (II) sulfate and to standardise it by titration against potasssium permanganate
15.2: To determine the amount of iron in an iron tablet
15.3: To prepare a solution of sodium thiosulfate and to standardise it by titration against a solution of iodine
15.4: To determine the percentage (wv) of hypochlorite in bleach
16.1: To monitor the rate of production of oxygen from hydrogen peroxide using manganese dioxide as a catalyst
16.2: To study the effect of concentration on the reaction rate of sodium thiosulfate solution and hydrochloric acid
16.3: To study the effect of temperature on the reaction rate of sodium thiosulfate solution and hydrochloric acid
17.1: To illustrate Le Chateliers Principle by showing the effects of both concentration and temperature changes on the reaction
19.1: To demonstrate the total hardness in a water sample using ethylenediaminetetraacetic acid (edta)
19.2a: To determine the total suspended solids (in p.p.m.) of a sample of water by filtration
19.2b: To determine the total dissolved solids (in p.p.m.) of a sample of water by evaporation
19.2c: To determine the pH of a sample of water
19.3: To measure the amount of dissolved oxygen in a sample of water by means of a redox titration
19.4: To estimate the concentration of free chlorine in swimming-pool water or bleach using a comparator or colorimeter
21.1: To prepare ethene and examine its properties
21.2: To prepare ethyne and examine its properties
21.3: To determine the heat of reaction of hydrochloric acid with sodium hydroxide
22.1a: To extract clove oil from cloves by steam distillation
22.1b: To isolate clove oil (eugenol) from an emulsion of clove oil & water by liquid-liquid extraction using cyclohexane
23.1: To prepare a sample of soap
23.2a: Reactions of ethanal with (i) potassium permanganate solution, (ii) Fehling's reagent and (iii) silver nitrate
23.2b: To study the reactions of ethanoic acid with (i) sodium carbonate, (ii) magnessium and (iii) ethanol
23.3: To oxidise phenylmethanol to benzoic acid with potassium permanganate solution in alkaline conditions
23.4a: To recrystallise a sample of benzoic acid
23.4b: To measure the melting point of benzoic acid
23.5a: To separate the components of ink using paper chromatography
23.5b: To separate the components of food dyes using thin layer chromatography
23.5c: To separate the components of food dyes using column chromatography
Leaving Certificate Physics
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