For our next science activity we are going to be making butter!
Thursday, April 1, 2021
Shake it up...
Wednesday, March 31, 2021
Egg Drop
Egg shells are fragile. As we learned in last weeks activity they are made from calcium carbonate. If eggs are dropped they can easily break.
You are going to be designing a container for an egg so that it can be dropped without breaking. To do this you will need to think about GRAVITY. Gravity is an invisible force that holds things to the surface of the Earth. Because of gravity your egg will fall downwards. Is there any way that you can slow the fall or will you find a way to protect the egg when it reaches the ground?
You will want to think about what materials you are going to use. What materials do you think would best protect your egg when you drop it?
Here is one design that I have made
When you test your designs you will want to do this outside.
If your design is not successful can you think of some improvements? If your design is successful do you think it will work at a higher or lower height? Can you think of another design that might work?
The video tutorial for this activity is available on the Surrey Libraries Facebook Page
Friday, March 26, 2021
Don't Break!!!
For our next science activity we are going to be designing a container for an uncooked egg so that it can be dropped without breaking!
You may want to collect some recycled materials and things that you have at home to make your container. You can use all sorts of different things but you might want to collect things like cardboard boxes, toilet roll tubes, plastic packaging, whatever you have...
You will also need a pair of scissors, some tape and/or some glue or maybe sticky tack to help you put your container together.
Rubber Egg
The shell of an egg is made from calcium carbonate. This reacts with vinegar, which is an acid, in a similar way to bicarbonate of soda, that we have seen in other experiments, like making volcanoes or bath bombs. Look at the Natural Indicator activity to learn more about acids
The first thing that you need to do is put your egg in your glass or container. You may need to use a spoon to help you with this.
You now want to cover it with vinegar. You will see that a reaction starts to happen as soon as you start to add the vinegar. You will see bubbles start to form on the surface of the egg. These are bubbles of carbon dioxide.
You will want to leave your egg in the vinegar for a few days. You will see that the shell of the egg becomes completely dissolved.
The vinegar reacts with the calcium carbonate in the egg shell, producing carbon dioxide bubbles and dissolving the shell. Once the shell has gone, the outer membrane becomes tougher as the vinegar moves into the egg by osmosis, pickling the egg and hardening it. This gives the egg its rubber texture and allows you to bounce or roll it, without breaking it.
The video tutorial for this activity is available on the Surrey Libraries Facebook Page or YouTube Channel
Tuesday, March 23, 2021
Eggcellent experiment...
- Vinegar
- An Egg
- A container (like a glass or a jar)
Thursday, March 18, 2021
Pineapple Enzymes
Enzymes are found in living things and they help to speed up reactions. Pineapples contain a large amount of enzymes that are used to help break down proteins.
The first thing that we are going to do is take the pineapple and cut it into pieces. We are going to put some of the pieces into the blender and turn in on so that we can get some pineapple juice. You may need an adult to help with this
Once you have made some pineapple juice we are going to separate it into 2 of the bowls or containers. And one of the containers we are going to heat in the microwave for about 20 seconds, until the pineapple juice is hot.
We are going to let the juice cool down a bit and we are then going to add some milk to the 3 bowls/ containers. So we have one with pineapple juice, one with heated pineapple juice and one with nothing in it.
We are now going to see what happens. You should see that in the container with the unheated pineapple juice you start to get clumps forming in the milk. These clumps are the milk proteins that have been broken apart by the enzymes in the pineapple.
Enzymes can be affected by high temperatures which is why there is no reaction in the heated pineapple juice and is why that container looks the same as the one with no pineapple juice.
The video tutorial for this activity is available on the Surrey Libraries Facebook Page or YouTube Channel
Monday, March 15, 2021
Do you like pineapples???
For our next science activity we are going to be learning about Enzymes!
- A pineapple
- Milk
- A knife
- 3 bowls/ glasses/ containers
- A blender (if you have one)
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