KS3 Working Scientifically

Learning how to work with different types of inquiry and how to develop this within and outside of the classroom.

The subject, 'Working Scientifically' covers over 4 different sections:

1. Scientific Attitutdes - focus on accuracy, precision, repeatability and reproducibility with students able to understand scientific methods and theories, the importance of published results, and evaluating potential risks.
2. Experimental Skills and Investigations - based on scientific knowledge and experinece to further improve scientific and appropiate techniques for varies of investigations. Ability to make observations and measurments, evaluate reliability of methods and suggest possible improvements.
3. Analysis and Evaluation - ability to use mathematical concepts, use appropiate methods to analysis data relatng to hypothesis, presenting explanations and evaluate results taking into considerations of errors with questions for further investigations.
4. Measurement - understand the use of SI units, and the ability to use basic data analysis to carry out relevant calculations.

The below resources supports the students learning and developing the basic foundation knoweldge in science methods.

More Information

(Please note the links below may not cover all topics listed above)

Chemical links to seperation, processig (emulsifiers): http://www.rsc.org/learn-chemistry/resource/res00001872/making-an-oil-water-emulsion?cmpid=CMP00004540

Grain science (gelatinisation) (bread making): https://www.grainchain.com/teachers/secondary/grain-science-lesson-plan

Microbiology: http://www.chillededucation.org/science-teacher/science-teacher-lesson-plans/

Shelf Life (investigating the pinking of lettuce): http://www.chillededucation.org/science-teacher/science-teacher-lesson-plans/

Sustainable Seafood: https://media.nationalgeographic.org/assets/file/Mission_Explore_Food_Sustainable_Seafood.pdf

Sensory Bread Experiment: https://www.grainchain.com/all-resources/sensory-evaluation-bread

Iron Extraction from Breakfast Cereal: http://www.rsc.org/learn-chemistry/resource/res00000393/extracting-iron-from-breakfast-cereal 

Biuret Test for Protein: https://revisionworld.com/gcse-revision/applied-science/aqa-additional-applied-science/unit-2-exam-topics/food-science/food-tests/biuret-test-protein

Test for Fat Content: https://revisionworld.com/gcse-revision/applied-science/aqa-additional-applied-science/unit-2-exam-topics/food-science/food-tests/fat-tests

Viscosity/ thickness Test: http://www.foodafactoflife.org.uk/attachments/9726d17c-eaa7-44d013db6259.pdf 

Viscosity Chart: http://archive.foodafactoflife.org.uk/attachments/4ea97e03-6e9e-43b2a079463e.pdf

Sensory Tests as Scientific Methods: http://www.foodafactoflife.org.uk/Sheet.aspx?siteId=19&sectionId=83&contentId=823