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It is very important that you ensure beforehand that the substances collected by the groups are safe for tasting.
Black tea as indicator.
ACIDS | NEUTRAL | ALKALIS |
Salt and vinegar | Vanilla essence (sweet) | Cocoa powder |
Spices | Instant soup (salty) | Green pepper |
Turmeric | Apple vinegar | Bicarbonate of soda |
Lemon juice | Chocolate |
Most acids have a sour taste, while most bases are bitter. The rear area of the tongue identifies these tastes. The foremost part of the tongue records the taste of substances that are sweet or salty. Substances such as these are neither acids nor bases, but are neutral.
Check through your mother's kitchen cupboards and bring some of the following to school with you:
Toothpaste
Complete the following table by tasting all the substances and recording your observations.
ACIDSThese substances have a sour taste | NEUTRALThese substances taste neither sour nor bitter | BASESThese substances have a bitter taste |
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Compare your personal experience with the experiences of the other members of the group. Classify the substances in your group according to their taste. Compare your notes with those of the other groups.
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Learning Outcome 1: The learner will be able to act confidently on curiosity about natural phenomena, and to investigate relationships and solve problems in scientific, technological and environmental contexts.
Assessment Standard 1.2: We know this when the learner conducts investigations and collects data: organises and uses apparatus/equipment or sources to gain and record information.
Learning Outcome 2: The learner will know and be able to interpret and apply scientific, technological and environmental knowledge.
Assessment Standard 2.2: We know this when the learner categorises information.
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