Our Grade 6A students are taking on an exciting scientific investigation to discover the presence of living cells in everyday foods like beans, bread, yoghurt, milk, and yeast. Through a series of hands-on experiments, they are observing changes in uncooked and cooked beans in Petri dishes, analyzing gas production from yeast and sugar, and examining yoghurt and milk under the microscope.
This project allows them to develop essential skills in scientific inquiry, data analysis, and effective communication. They’ll document their findings with sketches or photos, write detailed lab reports, and creatively share their results through blogs or presentations. Great job 6A!
