In science year 6 have been investigating microbes. We found all sorts of microbes lurking around school. We used cotton buds to swab handles, bannisters, pond water, specs, etc and pressed the buds onto plates of agar jelly. We left one section of the plate with nothing added. This was our ‘control’ and acted as a comparison.
Here are our plates of nutrient agar after two weeks.
Now you know why were always on at you to wash your hands before tea!
Year 6 made lovely fresh colourful salads today in science. Then ate them, tyring something new and realising that we will not die from eat something you don’t like much.
Here they are:
and here we are enjoying (mostly) them.
Inspired by Mary Anning, arguably the worlds best fossil hunter, year 6 have been unearthing some amazing Ammonites.
Eight of these are real Ammonites, millions of years old, the rest we discovered hiding in a wodge of playdough disguised as plaster of Paris. What do you think?
Year 6 were delighted to kick off the new term by getting to light their own Bunsen burners and heat up some water to boiling. Goggles on everyone! Here are Garv, Charlie and Tom recording the temperature of their ever rising water temperature. We found that, despite Mrs Angell offering a thousand pounds to anyone who could get their thermometer up to the very top, we just couldn’t make water go higher than 100C. Phew!
Romping onward, we still have a quick topic on Light to complete before the end of term, so today we learned about how light travels in straight lines by shining lasers through smoke. You can’t see us, but we’re in there somewhere.
After growing bacteria on Agar Jelly a few weeks ago, we tried our hand at growing mould on bread. We tried to find out what conditions helped mould to grow the best, and wheat preserved the bread. There were some surprises! here are our results. Yuck! Don’t eat this bread!
We found out… well ask a year 6 pupil!
Year six have been learning about micro-organisms and how they’re not all bad! Yeast, for example is a fungus used to make bread and pizza dough rise. We made pizza in our double lesson today! It was a feat of speed and organisation but we did it with fifteen minutes to spare! It helped with it being 27C in the lab today, a perfect temperature for yeast to multiply and dough to rise.
We deep fried the pizzas because we don’t have an oven in the lab, and we made our own tomato sauce using the cook club cookers. Here we are making and eating our pizzas.