Lab # 1 (ORR)

Date:

Title: Osmosis

Aim: To investigate the effects of osmosis in potatoes.

Materials: Potato strips

Table salt

Room temperature water

Beaker

Knife

Ruler

Timer

Paper towel

Method:

.• The potato was peeled and cut into two equal strips of 6 cm in length and 1 cm in width.

• One beaker was labeled A and the other B.

• Room temperature water was added into beaker A and salt solution into beaker B.

• One potato strip was placed into beaker A and the other into beaker B.

• The timer was started and the potato strips were left in the different solutions for 30 minutes.

• After 30 minutes, each potato strip was taken out of beaker A and B and placed on a paper
towel.

• The potato strips were observed and measured using a ruler.

• The length, width, and texture of each potato strip were recorded
 Results: Table showing the effects of osmosis in potato strips.

Beaker Length Width Texture

Before After Before After (cm) Before After

(cm) (cm) (cm)
A(Salt solution)
6 5.6 1 0.9 Firm Smooth

Smooth Flexible
(
Hard Soft

6 6.1 1 1.1 Firm Hard

B Room temperature Smooth Rough

water)
Hard Solid

Lab 2 dr

Date:

Title: Respiration

Aim: To draw and label a fish gill

Materials: Petri dish

Forceps

Hand lens

Fish Gill

Method:

• a fish gill was obtained

• a forceps was used to place the fish gill into the petri dish.

• a hand lens was used to examine fish gill.

Lab 3 ai

Title: Sanitation

Aim: To determine rate of mould growth on bread in different environment.

Materials:

• Three slices of bread

• Zip lock bags

• Fridge

• Open environment (counter top)

• Dark environment (cupboard)

• Magnifying glass

Method

 Materials were gathered.

 A slice of bread was placed in each zip lock bag.

 One slice was put in the fridge, one on top of the counter, and one in a dark cupboard.

 At least five holes were pierced on one side of the bag to facilitate air entering.

 The slices were left for 72 hours.

 Any mold growth was observed with a magnifying glass.

 All observations were recorded.

Observation/ results: tab1e shwing resu1ts 0f bread s1ices in different envir0nments

Environment Bread Slice condition Quantity of m01d Additi0na1 0bservati0n

after 72 hours

Fridge N0 visib1e m01d ------------------------ Bread remains we11

preserved

0pen envir0nment Increase green m01d M0derate M01d c0verage expand

c0verage with m0re distinct
patches, s1ight
disc010rati0n 0bserved

Dark cupb0ard Persistent white and High Extensive m01d gr0wth

b1ack m01d c0vers the entire
surface

M01d appears fuzzy

with visib1e sp0res

Lab 4 mm

Date:

Title: Heat transfer

Aim: To investigate the transfer of heat through as metal rod

Materials:

 Bunsen burner

 Metal rod

 Clamp and stand

 Four drawing pins

 Vaseline

 Stopwatch
Method

 The metal rod was fixed in the clamp and stand and adjusted to the tip of the flame.

 Vaseline was used to fix the drawing pins to the metal rod, 3cm, 6cm, 9cm, and 12cm from the
flame.

 The time it took for each drawing pin to fall was recorded.

Drawing: drawing sh0wing pins p1aced 0n c1amp stand

Results: Table show time taken for pins to fall off at each specific distance from the flame.

Drawing pins Time taken

1st- 3cm 45 seconds

2nd- 6cm 59 sec

3rd- 9cm 1 min 30 sec

4th- 12cm 2min 13 sec

Lab 5 mm

Title: reproduction and growth

Aim: to measure the growth of a plant

Materials

- Plant

- Ruler
Method

 a plant was obtained.

 The height of the plant in cm was measured.

 The information was recorded on a table.

 Steps 2 and 3 were repeated five days after.

Drawing: drawing sh0w bean p1ant in p0t

Results: tab1e sh0wing gr0wth 0f bean seed 0ver a peri0d 0f five days

Days Height of plant (cm)

0 1cm

1 3cm

2 5cm

3 7cm

4 8cm

5 10cm

Lab 6 ORR

Date:

Title: Electricity

Aim: to investigate the conductivity of different materials

Materials
  Battery

 Switch

 Wires

 Bulb

 Carbon rod

 Samples of metal and liquids

Method

 A circuit was constructed.

 A gap was left in the circuit.

 A metal was placed in the gap, and information was recorded.

 Steps 2 and 3 were repeated with different metals.

 Steps 2 and 3 were repeated with different liquids.

Drawing: drawing sh0wing diagram 0f a simp1e circuit

Results: tab1e sh0wing weather materia1/ 1iquid is a g00d c0nduct0r, p00r c0nduct0r 0r and insu1at0r

Material/liquid Good conductor Poor conductor Insulator

Zinc *

Iron *

Pencil led *

Salt solution *

Sugar solution *

Aluminum *

Wood  *

Rubber *

Wool *

plastic *

Ink *

Oil *

Lab 8 AI

Title: Respiration and Breathing

Aim: To determine the effect of exercise on pulse rate.

Apparatus/Materials:

 paper

 pen

 stopwatch

Procedure:
  Take the pulse rate for an individual for one minute while relaxing.

 Engage in physical exercise for two minutes and take the pulse rate again for one minute.

 Take the pulse rate for five more individuals before and after exercise.

 Make and record your observations.

Results: tab1e sh0wing pu1se rate 0f students bef0re and after exercise

Name of student Pulse rate per minute

Before exercise After exercise

Kim 72 100

Sofia 68 110

Ethan 75 105

Liam 70 115

Olivia 80 120

Lab 10 AI

Title: Air Resistance

Aim: To investigate how the size of a parachute affects its air resistance. (The Relationship

between the Size of a Parachute and its Air Resistance)

Materials:

 Plastic bags

 String

 Small weights (such as metal washers)

 Ruler/ Measuring tape

 Stopwatch

 Large open space for dropping parachutes (e.g., gymnasium or outdoor field)

Method:
  Squares of plastic bags were cut in different sizes, including 30 cm, 40 cm, and 50 cm.

 A length of string was attached to each corner of the parachute, and the strings were gathered
at the top to form a suspension point for the weight.

 A small weight (e.g., a 4-gram metal washer) was securely fastened to the suspension point of
each parachute using a piece of string.

 The parachutes were dropped from a high vantage point (about 12ft) such as a balcony or
staircase. Each parachute was dropped from the same height, and the time it took for each
parachute to reach the ground was recorded using a stopwatch.

 The descent time for each parachute was recorded, and the diameter of each parachute was
measured using a ruler.

 The average descent time for each parachute size was calculated, and a graph of parachute size
(diameter) against average descent time was plotted to analyze the relationship between
parachute size and descent time, drawing conclusions about the impact of parachute size on air
resistance.

Result table: tab1e s0wing decent time 0f different size parachutes

Parachute Size Trial 1 Descent Time Trial 2 Descent Trial 3 Descent Average Descent
(Diameter) (s) Time(s) Time(s) time (s)

30 cm 1.5 1.6 1.4 1.5

40 cm 1.7 1.8 1.6 1.7

50 cm 1.9 2.0 1.8 1.9

Lab 11 orr

Title: Investigating Heat Absorption of Different Colored Clothing

Aim: The aim of this experiment is to determine how different colored clothing absorbs heat and to
identify if certain colors absorb more heat than others.

Materials:

1. Four pieces of clothing made of the same material and size (e.g., cotton T-shirts) in black, white,
red, and blue colors
 2. Large containers or buckets

3. Thermometer

4. Heat source (e.g., sunlight or a heat lamp)

5. Stopwatch or timer

Method:

1. Each large container was filled with the same amount of water.

2. A piece of colored clothing was placed over the mouth of each container and secured in place
with a rubber band, ensuring that the clothing did not touch the water.

3. The heat source (sunlight or heat lamp) was positioned at an equal distance from each
container.

4. The thermometer was used to measure the initial temperature of the water in each container.

5. The containers were exposed to the heat source, and the timer was started.

6. The temperature of the water in each container was recorded at regular intervals (e.g., every 5
minutes) for a set period of time (e.g., 30 minutes).

7. After the set period of time, the clothing was removed from the containers, and the final
temperature of the water in each container was recorded.

8. The data was analyzed to determine which color of clothing absorbed the most heat and which
absorbed the least.

9. The final observations and findings from the experiment were recorded for analysis and
discussion.

Drawing showing cloth placed on bucket mouth with thermometer being used

Results

Tablet showing temperature changes in temperature 0n different c010ur c10thing

Colou Temperature Temperature Temperature Temperatur Temperature Temperature Temperature
r of bef0re 0c after 5 min e after 15 after 20 after 25 min after 30 min
cloth 0
c After 10 min min 0
min c 0
c 0
c
0
c
0
c

black 20 25 30 35 40 45 50

white 20 22 24 26 28 30 32

red 20 24 28 32 26 40 44

blue 20 23 26 29 32 35 38

Lab 12 DR

TITLE: PESTS AND PARASITES AND SANITATION

AIM: TO EXAMINE AND DRAW VARIOUS PARTS OF A HOUSEFLY

MATERIALS:

● HOUSEFLY

● HAND LENS

● PETRI DISH

● Ti1E

METHOD:

1. MAKE A LABELLED DRAWING OF THE HOUSEFLY

2. USING AHAND LENS EXAMINE SMALL PARTS - MOUTH, LEGS ETC. AND DRAW THESE PARTS.

DIAGRAM: MUST BE TITLED AND LABELLED

Lab 13 mm

1ab 13

Title: Demonstrating Hooke's Law with a Simple Spring Experiment

Aim: The aim of this experiment is to demonstrate Hooke's Law, which states that the force exerted by a
spring is directly proportional to its extension.
Materials/Apparatus:

 A spring

 A ruler

 A set of weights

 A clamp

 A stand

 A hook

Method:

 The stand and clamp

were set up.

 The spring was attached

to the clamp, and the hook
was attached to the
bottom of the spring.

 The natural length of the spring was measured.

 A 10g weight was added to the hook, and the new length of the spring was measured.

 The extension of the spring caused by the added weight was recorded.

 These steps were repeated with increasing weights of 10g each time, and the extension caused
by each weight was recorded in a table.

Drawing:
Resu1ts:

Weight (g) Extension (cm)

0 0

10 0.5

20 1.0

30 1.5

40 2.0

Lab 15 AI

Title: Comparing Kitchen Waste and Yard Waste in Composting

Aim: To compare how kitchen waste and yard waste separately affect the composting process.

Materials: 1. Compost bin or container

2. Kitchen waste (fruit and vegetable scraps, coffee grounds, eggshells, etc.)

3. Yard waste (grass clippings, leaves, small branches, etc.)

4. Watering can

5. Shovel or pitchfork

6. Labels or markers

Method:

1. Setup:
  Two sections of the compost bin were labeled—one for kitchen waste and the other for
yard waste.

 The bottom of each section was layered with a mix of existing compost or soil.

2. Waste Segregation:

 Kitchen waste was added to one labeled section, and yard waste was added to the
other.

 A balanced mix of green (nitrogen-rich) and brown (carbon-rich) materials was ensured
in each section.

3. Moisture and Aeration:

 Each section was watered to maintain moisture without making it soggy.

 The contents were turned and mixed occasionally to aerate the compost.

4. Observation:

 Changes in temperature, texture, and odor in each section were observed.

 The breakdown and decomposition progress of materials were noted.

Results : tab1e sh0wing how kitchen waste and yard waste separately affect the composting process.

Time
(weeks) Kitchen Waste Section Yard Waste Section

Some decomposition, slight increase in Moderate decomposition, noticeable increase in

2 temperature temperature

Advanced decomposition, dark, crumbly texture,

4 Continued decomposition, earthy smell strong earthy smell

Compost ready for use, well-balanced Compost ready for use, rich dark color, earthy
6 texture and smell aroma

Lab 17
Title: Balancing Act: Exploring Center of Gravity

Aim: To understand how the position of an object's center of gravity affects its stability.

Materials:

1. Various small objects (e.g., toy cars, blocks, erasers)

2. Modeling clay or putty

Method:

1. Selecting Objects: a. Different small objects with varied shapes and sizes were chosen. b. The
objects selected had flat surfaces or edges to balance.

2. Finding Initial Balance: a. Each object was experimented with to balance it on its edge or corner
on a flat surface. b. The natural resting position of each object for stability was observed.

3. Shifting the Center of Gravity: a. Modeling clay or putty was used to add small amounts to
different parts of the objects. b. Attempts were made to change the balance point or center of
gravity of each object.

4. Testing Stability: a. The objects were placed on the flat surface in their original and modified
positions. b. The surface was gently tapped or tilted to simulate slight disturbances. c.
Observations were made on how the objects reacted and whether they maintained balance.

5. Observations: a. Observations about the stability of the objects in their original and modified
positions were recorded. b. Any changes in stability when the center of gravity was moved were
noted.

Results

Toy Car:

Condition Stability Observation

Original position Balanced on its wheels, fairly stable

Center of gravity lowered Slightly increased stability, less prone to tipping

Center of gravity raised Reduced stability, easier to tip over

Wooden Block:
Condition Stability Observation

Original position Balanced on its edge, moderately stable

Center of gravity lowered Increased stability, more difficult to tip over

Center of gravity raised Reduced stability, easier to tip over

Eraser:

Condition Stability Observation

Original position Balanced on its edge, moderately stable

Center of gravity lowered Slightly increased stability, less likely to topple

Center of gravity raised Reduced stability, easier to tip over

1ab 18

Title: Demonstrating the Principle of Moments with a Simple Experiment

Aim: The aim of this experiment is to demonstrate the principle of moments, which states that for an
object to be in equilibrium, the sum of the clockwise moments about any point must be equal to the
sum of the anticlockwise moments about the same point.

Materials/Apparatus:

 A ruler

 A pivot (e.g., a nail or a pencil)

 Several weights

 A wooden plank

Method:

 The pivot (nail or pencil) was placed horizontally through the wooden plank to allow for free
rotation.

 A point on the plank was marked as the pivot point.

 Weights of known mass were hung at different distances from the pivot point on one side of the
plank.
  Another weight was hung on the other side of the pivot, and its position was adjusted until the
plank was balanced.

 The distances of the weights from the pivot point and the mass of each weight were measured.

 The moments of each weight about the pivot point were calculated, and the clockwise and
anticlockwise moments were compared.

Drawing

Resu1ts:

Force F1 (N) Distance d1 Anticlockwise Force F2 (N) Distance d2 Clockwise

(cm) Moment (cm) Moment
(Ncm) (Ncm)