I am a Year 8 student at Tamaki Primary School in Auckland, NZ. I am in the Kia Manawanui syndicate and my teachers are Ms Aireen and Whaea Petra.
Friday, 8 November 2013
Monday, 21 October 2013
Monday, 23 September 2013
Friday, 2 August 2013
Thursday, 4 July 2013
Thursday, 20 June 2013
Passport To Success
Your Dream + Action Steps + Target Date = Goal
Challenge: Why do I want it?
To moving up in my reading and to be achieved to the next levels
Goal: What do I want?
1. Focus on my task quietly
2. To not talk while the teacher is talking
3. Don’t disturb the class while they are doing their work
Action Steps: How will I get it?
1. Work independently
2. Focus on my own task
3. Listen
Target Date: When do I want it?
By the end of the year.
Tuesday, 28 May 2013
Friday, 24 May 2013
Gases - Expending Possibilities
WALT write a procedural text in the form of experiment.
This activity is trying to see how increasing pressure affect gases.
Hypothesis:
When I pour hot water at the end of the bottle it will create bubbles and steam.
Materials
- bottle
- boul
- straw
- measuring cup
- blue tack
- hot water
Methods
1.First you put the straw in the bottle.
2.Then you surround the bottle mouth with blue tac.
3.Then tip hot water at the bottom of the bottle and steam will appear inside the bottle.
Conclusion
The bubbles came out because the hot water increased pressure by warming the air inside the bottle.
Tuesday, 21 May 2013
How To Make Ice Cream
How to make ice cream
What you need:
- Sugar
- jugs
- sea salt
- food colouring
- snap-lock bags
- milk
- vanilla essence
- measuring spoons
- ice
- cream
What we do
firstly Put the crushed ice and 200 gm of sea salt in the big snap lock bag.
PUT MILK/ICE CREAM VANILLA ESSENCE ,SUGAR AND FOOD COLOURING INTO THE SMALL SNAP-LOCK BAG.
AFTER, you put the small BAG IN THE BIG SNAP-LOCK BAG THEN YOU GENTLY SHAKE AND MOVE IT AROUND THE ICE UNTIL THE MIXTURE FREEZES. YOU THEN DRAIN THE WATER OUT OF THE SNAP-LOCK BAG AND PUT THE ICE CREAM IN A FREEZER AND LEAVE IT IN THERE FOR 2 HOURS.
Conclusion
The sea salt prevents the ice from melting and the liquid in the small snap-lock bag turns the cream into solid - and that is ice cream!
Subscribe to:
Posts (Atom)