SPM Form 5 Chemistry

01 Redox Equilibrium
1.1 Oxidation and reduction
9 Topics | 15 Quizzes
1.1.1 Redox Reaction in Terms of Gain and Loss of Oxygen/Hydrogen
1.1.1.1 Oxidation and Reduction in Term of Gain or Loss Oxygen/Hydrogen – T/F
1.1.1.2 Oxidation and Reduction in Term of Gain or Loss Oxygen/Hydrogen MCQ
1.1.2 Redox Reaction in Terms of Transfer of Electron
1.1.2.1 Oxidation and Reduction in Term of Gain or Loss Electron MCQ
1.1.3 Redox Reaction in Terms of Change of Oxidation Number
1.1.3.1 Oxidation Number MCQ
1.1.3.2 Change of Oxidation Number MCQ
1.1.3.3 Oxidation and Reduction in Term of Change of Oxidation Number MCQ
1.1.4 Redox Reaction
1.1.4.1 Redox Reaction MCQ
1.1.4.2 Commonly Used Oxidising Agent and Reducing Agent MCQ
1.1.5 Examples of Redox Reaction – Change of Iron(II) Ion to Iron(III) Ion and Vice Versa
1.1.5.1 Inter-conversion of Fe2+ and Fe3+ MCQ
1.1.6 Examples of Redox Reaction – Displacement of Metal
1.1.6.1 Displacement Reactions of Metals MCQ
1.1.7 Examples of Redox Reaction – Displacement of Halogen
1.1.7.1 Displacement Reaction Halogen MCQ
1.1.8 Transfer of Electrons from One Point to Another
1.1.8.1 Transfer of Electrons from One Point to Another MCQ
9.1 Oxidation and Reduction
Oxidation and Reduction (I) T/F
Oxidation and Reduction (II) T/F
Oxidation and Reduction (III) T/F
1.2 Standard electrode potential
2 Topics | 2 Quizzes
1.2.1 Standard Electrode Potential
1.2.1.1 The Electrochemical Series MCQ
9.2 Standard Electrode Potential
Standard Electrode Potential T/F
1.3 Voltaic cell
4 Topics | 3 Quizzes
1.3.1 Voltaic Cell – Simple Cell
1.3.2 Daniel Cell
1.3.3 Cell with Salt Bridge
9.3 Chemical Cells (Voltaic/Galvanic Cells)
1.3.1 Voltaic Cell 1 MCQ
1.3.2 Voltaic Cell 2 MCQ
1.3.3 Voltaic Cell T/F
1.4 Electrolytic cell
8 Topics | 6 Quizzes
1.4.1 Electrolytic Cell
1.4.2 Electrolysis of Molten Ionic Compound
1.4.3 Electrolysis of Aqueous Solution
1.4.4 Factors Affecting the Selective Discharge – Electrochemical Series
1.4.5 Factors Affecting the Selective Discharge – Concentration
1.4.6 Factors Affecting the Selective Discharge – Types of Electrode
1.4.7 Industrial Applications of Electrolysis
9.4 Electrolytic Cells
1.4.1 Electrolytes MCQ
1.4.2 Electrolysis MCQ
1.4.3 Applications of Electrolysis MCQ
1.4.4 Electrolytic Cells (I) T/F
1.4.5 Electrolytic Cells (II) T/F
1.4.6 Electrolytic Cells (III) T/F
1.5 Extraction of metal from its ore
5 Topics | 2 Quizzes
1.5.1 Series of Reactivity of Metals
1.5.2 Position of Carbon in The Series of Reactivity of Metals
1.5.3 Position of Hydrogen in The Series of Reactivity of Metals
1.5.4 Extraction of Metals from Their Ores
9.5 Extraction of Metals from Their Ores
1.5.1 Reactivity Series MCQ
1.5.2 Metal Extraction from Ores T/F
1.6 Rusting
3 Topics | 3 Quizzes
1.6.1 Corrosion as a Redox Reaction
1.6.2 Prevention of Rusting
9.6 Corrosion
1.6.1 Rusting MCQ
1.6.2 Corrosion (I) T/F
1.6.3 Corrosion (II) T/F
02 Carbon Compounds
2.1 Types of carbon compounds
3 Topics | 1 Quiz
2.1.1 Carbon Compound
2.1.2 Hydrocarbon
10.1 Types of carbon compounds
2.1.1 Carbon Compounds
2.2 Homologous series
11 Topics | 3 Quizzes
2.2.1 Homologous Series
2.2.2 Alkane
2.2.3 Physical Properties of Alkanes
2.2.4 Alkene
2.2.5 Physical Properties of Alkenes
2.2.6 Alcohol
2.2.7 Physical Properties of Alkohols
2.2.8 Carboxylic Acid
2.2.9 Physical Properties of Carboxylic Acids
2.2.10 Ester
10.2 Homologous Series
2.2.1 Alkanes
2.2.2 Alkenes
2.2.3 Alcohols
2.3 Chemical properties and interconversion of compounds between homologous series
11 Topics | 4 Quizzes
2.3.1 Chemical Properties of Alkanes
2.3.2 Preparing Alkene
2.3.3 Chemical Properties of Alkenes
2.3.4 Polymerisation of Alkenes
2.3.5 Differences Between Alkane and Alkene
2.3.6 Preparing Alkohol
2.3.7 Chemical Properties of Alkohol
2.3.8 Uses of Alcohols
2.3.9 Preparing Carboxylic Acids
2.3.10 Chemical Properties of Carboxylic Acids
10.3 Chemical Properties and Interchangeability Between Homologous Series
2.3.1 Reactions of Alkenes 1
2.3.2 Reactions of Alkenes 2
2.3.3 Reactions of Alcohols
2.3.4 Carboxylic Acids
2.4 Isomers and naming based on IUPAC nomenclature
4 Topics | 1 Quiz
2.4.1 Isomerism
2.4.2 Isomerism of Alkenes
2.4.3 Isomers of Alcohol
10.4 Isomers and Naming According to IUPAC Nomenclature
2.4.1 Isomers
03 Thermochemistry
3.1 Heat change in reactions
6 Topics | 1 Quiz
3.1.1 Energy Changes in Chemical Reaction
3.1.2 Exothermic Reactions
3.1.3 Endothermic Reactions
3.1.4 Energy Level Diagram
3.1.5 Energy Changes and Formations of Chemical Bonds
11.1 Heat Changes in Reactions
3.1.1 Change of Energy in Chemical Reaction
3.2 Heat of reaction
8 Topics | 4 Quizzes
3.2.1 Heat of Reaction
3.2.2 Calculating Heat Change
3.2.3 Finding Heat of Reaction
3.2.4 Heat of Precipitation
3.2.5 Heat of Displacement
3.2.6 Heat of Neutralization
3.2 Mole Concept
11.2 Heat of Reaction
3.2.1 Heat of Reaction
3.2.2 Heat of Precipitation
3.2.3 Heat of Displacement
3.2.4 Heat of Neutralisation
3.3 Application of exothermic and endothermic reactions in daily life
1 Topic
11.3 Applications of Endothermic and Exothermic Reactions in Daily Life
04 Polymers
4.1 Polymer
6 Topics | 1 Quiz
4.1.1 Polymer
4.1.2 Polymerisation
4.1.3 Plastics
4.1.4 Synthetic Fibre
4.1.5 Issues in Using Synthetic Polymers
12.1 Polymers
4.1.1 Synthetic Polymers
4.2 Natural rubber
2 Topics
4.2.1 Natural Rubber
12.2 Natural Rubber
4.3 Synthetic rubber
2 Topics
4.3.1 Synthetic Rubber
12.3 Synthetic Rubber
05 Consumer and Industrial Chemistry
5.1 Oils and fats
2 Topics | 2 Quizzes
5.1.1 Fats and Oils
13.1 Oils and Fats
#SPM ENG Chem -Oils and Fats (I)
#SPM ENG Chem -Oils and Fats (II)
5.2 Cleaning agents
7 Topics | 2 Quizzes
5.2.1 Soap
5.2.2 Cleaning Effect of Soaps
5.2.4 Detergent
5.2.5 The Making of Detergent
5.2.6 Effectiveness of Detergent
5.2.7 Additive in Detergent
13.2 Cleaning Agents
5.2.1 Soap
5.2.2 Detergent
5.3 Food additives
6 Topics | 1 Quiz
5.3.1 Food Additive
5.3.2 Preservative
5.3.3 Colorants/Dyes
5.3.4 Stabilizer
5.3.5 Flavouring Agent and Sweeteners
13.3 Food Additives
5.3.1 Food Additive
5.4 Medicines and cosmetics
1 Topic | 2 Quizzes
13.4 Medicines and Cosmetics
5.4.1 Medicine 1
5.4.2 Medicine 2
5.5 Application of nanotechnology in industry
2 Topics
5.5.1 Application of nanotechnology in industry
13.5 Nanotechnology
5.6 Application of Green Technology in industrial waste management
2 Topics
5.6.1 Application of Green Technology in industrial waste management
13.6 Green Technology
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5.1.1 Fats and Oils

SPM Form 5 Chemistry 5.1 Oils and fats 5.1.1 Fats and Oils

Fats and Oils

  1. Oils and fats belong to a group of organic compounds known as lipids.
  2. Oils and fats are natural occurring esters.
  3. Fats are found in animals.
  4. Oils are found in both animals and plants.

Structure of the Molecules

Differences between Oils and Fats

  1. Fats are solids at room temperature while oils are liquids at room temperature.
  2. The melting points of fats are higher than the melting points of oils.

Saturated and Unsaturated Fats

  1. Saturated fats molecules are molecules where the fatty acids contain single carbon-carbon
    (– C – C –) covalent bonds. 
  2. Unsaturated fat molecules are molecules where the fatty acids that contain single (– C – C –) and double ( – C = C – ) covalent bonds between carbon atoms in their hydrocarbon chain.
  3. Unsaturated fats can be converted to saturated fats when react with hydrogen gas at temperature 180° in the presence of nickel as catalyst.
  4. The reaction is an addition reaction.
  5. This process is used in manufacturing margarine.
  6. Table below summarise the difference between saturated fat and unsaturated fat.
Saturated FatsUnsaturated Fats

  1. Consist of saturated fatty acids. Saturated fatty acids have no double bonds between the carbon atoms of the fatty acid chains.
  2. Higher melting point.
  3. Exist as solid at room temperature.
  4. Cannot be hydrogenated.
  5. High cholesterol content

  1. Consist of unsaturated fatty acids, which contain one or more than one double bond in the fatty acid chains.
  2. Lower melting point.
  3. Exist as liquid at room temperature.
  4. Can be hydrogenated.
  5. No cholesterol content

Palm Oil

Advantages of Using Palm Oil

  1. The advantages of using palm oil are as follows.
    1. Palm oil is commonly used in a wide range of foods
    2. Good for the human diet
    3. Inexpensive
  2. The Importance of the Palm Oil Industry to Our Country
    1. Contributing to global business
    2. Employment opportunities
    3. Reduced cost of living

Industrial Extraction of Palm Oil

  1. Following are the steps of extraction of palm oil in the industry
    1. Sterilization
      kills fungi and bacteria that damage the oil palm fruits. The fruits are sterilized in pressure vessels at 140°C for 60 minutes.
    2. Stripping
      separation of the oil palm fruit from the bunch. 
    3. Digestion
      The oil palm fruit is digested in steam-heated vessels called digesters.
    4. Pressing
      oil is produced from the oil palm fruit by pressing with a hydraulic press.
    5. Purification
      removes solids from the oil.

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