CLASS VII SCIENCE:
Project Plan – Lesson 7
The
Manage Phase
(7.1) Process Management:
List tasks that
will be used to manage the process of conducting the learning
Planning
Project leadership
Progress monitoring
Process management
Conflict management
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(7.2) Student Preparation:
Describe how
students will be prepared for the project prior to launch. List any specific
instruction or tasks that will be needed
The students are taught about acids and bases The students are
briefed about the idea for the
project before it starts.
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(7.3) Facilitation:
Describe how
facilitation of resources will be used to enable the students to be successful.
Use of the library and chemistry lab will be permitted
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(7.4) Progress Monitoring:
Describe how
program will be monitored throughout the project.
Whole
class conference once per week
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Group Progress
The
contribution and effort taken by each student will be evaluated
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Individual Progress
(7.5)
Re-planning:
Describe how ‘re-planning’ will
be used if the project goes off track
The students are
permitted to discuss their issues and additional guidance can be provided
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(7.6) Conflict
Management:
Describe how to address problems
related to participation, offer approaches to manage other conflicts that may
arise.
Teamwork rules will
be included in project launch presentation. Students are asked to initially
try to work out conflicts on their own. In the case of a deadlock, issues are
to be raised with the teacher. If
individual students do not corporate with the team or if their involvement is
low, they will be asked to work on individual projects
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Aim:
1. To identify
which food stuffs are acidic in nature, which are basic and which are nuetral
2. Determine the
strength of acid or base
Materials
required:
Curd, Lemon juice, Tamarind, Spinach, Tomato,
Vinegar, Baking Soda, Soap, Lime water, Household cleaners, Salt solution,
Sugar solution
Indicators
used:
Litmus papers, Turmeric indicator, China rose
solution indicator.
Procedure:
The class was divided into 5 groups. Group leaders
were selected as Diya S, Meenakshi Ramesh, Alan Antony, Steve Leon Poduva and
Lakshmi K.A. Our Science teacher explained the properties of acids and basis. She
also introduced us to special substances known as indicators, which test
whether a given sample is acid or base. Turmeric, china rose petals and Litmus are
some of the naturally occurring indicators. The change in colour of the
indicators is used to identify whether the sample is an acid or base.
Group members were asked to bring the food samples.
Students worked in their respective groups and identified whether the food
samples were acid or base using indicators such as turmeric solution, china
rose solution and litmus.
Preparation of turmeric indicators: A paste of
turmeric powder in water was deposited on filter paper and allowed to dry. The
paper is found to turn yellow. This paper was then cut into thin strips.
Identification using turmeric indicators: Few drops
of the sample to be tested were placed on the indicator paper. Turmeric paper
remains yellow in acidic solution and turned red in basic solution.
Preparation of China rose indicators: Some China
rose petals were collected and placed in a beaker and some warm water was
poured. The mixture was kept for some time until the water developed some
colour. This solution is then used as an indicator.
Identification using China rose indicator: Five
drops of the indicator were added to each of the sample solution in a test tube
. China rose indicator turns acidic solution to dark pink and basic solutions
to green.
Identification using Litmus paper: Few drops of the
sample were placed on litmus paper. Acid solution turns blue litmus red and
basic solution turns red litmus blue.
She also taught us how to identify the strength of
the acids and bases using pH papers.
Observations:
|
Sl. No.
|
Test Solution
|
Effect on turmeric solution
|
Effect on China rose solution
|
Effect on blue litmus paper
|
Effect on red litmus paper
|
|
1
|
Curd
|
Yellow
|
Pink
|
Turns
red
|
No
effect
|
|
2
|
Tamarind
|
Yellow
|
Pink
|
Turns
red
|
No
effect
|
|
3
|
Lemon
juice
|
Yellow
|
Pink
|
Turns
red
|
No
effect
|
|
4
|
Spinach
|
Yellow
|
Pink
|
Turns
red
|
No
effect
|
|
5
|
Tomato
|
Yellow
|
Pink
|
Turns
red
|
No
effect
|
|
6
|
Vinegar
|
Yellow
|
Pink
|
Turns
red
|
No
effect
|
|
7
|
Baking
soda solution
|
Red
|
Green
|
No
effect
|
Turns
blue
|
|
8
|
Soap
solution
|
Red
|
Green
|
No
effect
|
Turns
blue
|
|
9
|
Household
cleaners
|
Red
|
Green
|
No
effect
|
Turns
blue
|
|
10
|
Lime
water
|
Red
|
Green
|
No
effect
|
Turns
blue
|
|
11
|
Salt
solution
|
No
effect
|
No
effect
|
No
effect
|
No
effect
|
|
12
|
Sugar
solution
|
No
effect
|
No
effect
|
No
effect
|
No
effect
|
Conclusion
:
The
following samples were found to be acidic in nature:
Curd
Tamarind
Lemon
juice
Spinach,
Tomato
Vinegar
The
following samples were found to be basic in nature:
Baking soda
Soap solution
Household cleaners
Lime water
The
following samples were found to be neutral in nature:
Salt
solution
Sugar
solution
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