Betty Botter
Betty bought a bit of butter but she found the butter bitter So Betty bought a bit of better butter to make the bitter butter better !!
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You will need:
cream jar with a lid Method: 1. Pour cream into a jar 2. Shake, shake , shake 3. When butter starts to form you will notice that a liquid separates from the butter. This is the butter milk. Pour the buttermilk out of the jar. 4. Continue to shake. Your butter should look creamy! The albatross was weighed this morning which was a bit of a challenge for the staff!
The albatross is certainly getting too big for the container! The Floating Egg
We find out which liquids an egg will float in. We tested out plain water, flour and water, sugar and water and salt and water. Which ones do you think floated the egg? Hot and Cold We explored how temperature affects how quickly liquids mix. You need a glass with cold water and a glass with hot water. We then placed a few drops of food colouring into each glass and timed how long it took for the colour to dissolve into the water. Can you guess which was the fastest? Climbing Colours Did you know that there are many colours inside ink colours? We used paper towels and felt pens. Put 2cm water in the bottom of a glass. Draw a dot the bottom of a strip of paper towel Place the strip into the glass , leaning the edge against the glass. Make sure the water level is BELOW the dot for the best affect. Watch what happens next. Gas to Liquid Fill a jar with ice, add 2 tablespoons of salt and shake for 10 minutes. Observe the changes in the jar. The salted ice made the jar VERY COLD... the water in the air as a gas cools down and changes into a liquid when it hits the sides of the jar. This process is called CONDENSATION...it allows you to see the water that is usually invisible in the air! The outside of the jar became very wet and water sat on top of the lid. 1/2 cup full cream milk
1 tablespoon sugar 1 teaspoon vanilla essence one large zip lock bag one small zip lock bag 2 cups ice 6 tablespoons of ice cubes Steps 1. Mix the milk, essence and sugar into the smaller bag 2. Mix the ice and salt in the larger bag 3. Place the small bag inside the larger bag, seal 4. Squish together for approximately 10 minutes- pays to do this outside or over a sink 5. The longer you knead, the creamer your icecream will be. 6. remove smaller bag from salt mixture and enjoy!! My Question use this format to organise your experiment
Procedural writing and report writing of your experiments will include: Title Sub headings Your question Your hypothesis - what you think might happen Equipment needed Simple steps results and observations Conclusion Welcome back to school everyone...I'm feeling excited about this term as we head into our topic of "A Matter of Change" which involves kitchen chemistry!
We will also be keeping a close eye on our albatross chick, Amiria, who is looking closer to becoming an adult as the downy feathers disappear and become replaced with adult feathers. |