KITCHEN SCIENCE

Kia ora citizen scientists! Our first Science at Home webisode involves a really cool experiment that you can do at home – all you need is a red cabbage and…

A beautiful, hardcover recipe book with a twist - each recipe is a science experiment you and your family can do at home.

Our fun infographic explains how it all works, from caramelization to making a cake rise.

Mechanical Engineering Department — Ajit Patki's class of Fluid Mechanics — Class Project "Fun with Non-Newtonian Fluid"

In this activity, students are encouraged to think about the process of making ice cream and to explore the concept of states of matter through simple investigations.

In this recorded professional learning session, Lyn Rogers and Angela Schipper explore aspects of kitchen science. They discuss how kitchen science can be used to deepen students’ understanding of science in everyday contexts and demonstrate how simple kitchen ingredients and equipment can be utilised to excite and engage students in science learning.

In this activity, students will learn about using the Sun’s energy to meet our needs. They will be introduced to concepts around solar energy needed for solar cooking (heat) – dark colours for absorbing sunlight, greenhouse effect, light colours for reflecting sunlight and insulation. Using this science knowledge, they will then construct and use a solar oven.

This animation explores water as a solid, liquid and gas. The water molecules stay the same, but they behave differently as they change from one form to another.

In this activity, students demonstrate how substances are dissolved and transported by water through the soil.

In this activity, students experiment with oil in water. They observe the effects of oil in water and then attempt to clean up the oil using various sorbents. They also observe what happens when a chemical dispersant is added to the oil in the water and have a go at cleaning oil off bird feathers.

Cold water is denser than warm water, so it tends to sink. Seawater is denser than freshwater. Salinity, temperature and depth all affect the density of seawater.

In this activity, students compare the viscosity of common household substances by measuring how fast marbles move through the liquids.

The thixotropic nature of Mānuka honey- STUDENT ACTIVITY. Mānuka honey is thixotropic. This means that it is solid when undisturbed, but becomes fluid when stirred or agitated. In this experiment, you can investigate Mānuka honey’s thixotropic nature. Purpose To observe how long it takes for Mānuka honey to become solid again after being stirred.

The Science Learning Hub has many resources for primary teachers related to mixtures in the Material World strand of the New Zealand Curriculum.

The viscosity of honey ranges from runny to almost solid. In this experiment, you can compare the viscosity of several types of honey.

For a few years now, the Hubs writing team has used the informal tagline – “We can make your job easier” – when presenting at conferences or engaging in professional development. Making things easy was one of my goals when developing lower primary resources on observing water.