1. Topic-
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| Converting Kitchen Measurements |
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2. Content-
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| Students will compare English and metric measurements used in kitchen
utensils. |
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3. Goals: Aims/Outcomes-
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1. SCSh1 Students will evaluate the importance of curiosity, honesty,
openness, and skepticism in science
2. SCSh2 Students will use the standard safety practices for all classroom
laboratory and field investigations
3. SCSh3 Students will identify and investigate problems scientifically
4. SCSh4 Students will use tools and instruments for observing, measuring,
and manipulating scientific equipment and materials
5. SCSh6 Students will demonstrate the computation and estimation
skills necessary for analyzing data and developing reasonable scientific
explanations |
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4. Objectives-
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1. Determine a relationship between two systems of measurements.
2. Calculate the conversion factors for converting English units to
SI units. |
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5. Materials and Aids-
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| balance, 100-ml graduated cylinder, measuring cup, measuring teaspoon,
measuring tablespoon, cornmeal, dried beans, dried rice, potato flakes,
water, vinegar, salad oil, lab sheets, pencils |
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6. Procedures/Methods-
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A. Introduction-
| Assessment Transparency: The Nature of Science |
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B. Development-
As a class we will discuss the lab procedure and safety.
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C. Practice-
| Students will complete the lab preview questions. |
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D. Independent Practice-
1. Students will complete the remainder of the lab.
2. Directed reading key terms (HW)
3. Reinforcement 3 communicating with graphs (HW)
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E. Accommodations (Differentiated Instruction)-
1. Extra time
2. Preferential seating
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F. Checking for understanding-
1. Verbal questioning
2. Checking homework
3. Monitoring nonverbal feedback |
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G. Closure-
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7. Evaluation-
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1. Review of homework
2. Exit tickets
3. Lab reports will be written |
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