Good practices
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Working Group:Early InquiryCountry:LatviaLanguages:Czech, Dutch, English, German, Greek, Latvian, PolishAge of students (target group/s):6-12, 13-14Contact person information:Inese Liepina Ruta Puida, a teacher from Daugavpils Centra Secondary School, developed a lesson on substance recognition. Every day at home, we see a member of our family use various ingredients for cooking: salt, sugar, flour, etc. Especially, the three mentioned are similar to each other (they are white powders) and thus, they are difficult to distinguish one from another. A misuse of the substances makes our dish no longer enjoyable. How can we recognize the ingredients easily? This email address is being protected from spambots. You need JavaScript enabled to view it. Students work in groups and each of them chooses a substance to identify. Then they write what they want to learn about the substances. Students describe the substance and its appearance: solid, liquid, gas. The following experiments were made to test the ingredients: Solubility Detection of starch Structure Determination White diversity characteristics Substance separation techniques: settling, filtering Finally, conclusions about the ingredients were drawn (what exactly they were).Strong points and opportunities:Practical experiments close to real life.Limitations:Structured inquiry – experiments were set by the teacher.Added value with regards to the 3 topics of the MASS project:WG2 – early inquiry, practical experiment. WG3 – interesting, close connection to the everyday life.Any prerequisites needed:Equipment for chemical tests | ||
