Investigating Solubility.

Aim:To investigate the solubility of baking soda (sodium hydrogen carbonate) and table salt (sodium chloride) to see which is most soluble in water.

Equipment:

• A 250 ml beaker
• 100 ml measuring cylinder 
• Magnesium Oxide
• Calcium Chloride
• A stirring rod
• A teaspoon
• A ruler

Method:

1. Fill the with 100 ml of water.
2. Add a level teaspoon of baking soda.A level teaspoon is obtained by running your ruler across the edges of the teaspoon).
3. Stir the solution until all of the baking soda has dissolved.
4. Repeat steps 2 and 3 until no more baking soda will dissolve into the solution.
5. record how many teaspoons of baking soda were added.
6. Repeat the experiment,with the table salt.

Investigating State Changes

Aim:To observe water as it changes state from solid liquid and then to gas.

Equipment:

• A 250 ml beaker
• thermometer
• bunsen burner
• heatproof mat
• tripod 
• gauze mat
• stopwatch
• retort stand 
• clamp
• ice cubes

Method:

1. Collect enough ice so that your beaker is half full and place the thermometer into it while you set up the rest of the equipment.
2. Set up the retort stand and clamp alongside the tripod and gauze mat.
3. Place the beaker of ice on the gauze mat and gently clamp the thermometer so that it is held upright and the scale is easy to see.The bottom of your thermometer should be below enough to still be covered by water when the ice melts,but not touching the bottom of the beaker.
4. Record the initial temperature of the ice in the data table below.
5. Light the bunsen burner and start timing with the stopwatch.
6. Measure and record the temperature every minute.
7. Continue measuring and recording the temperature until the water has been boiling for 2-3 minutes.

Home Economics Term 4

Nutrients	What foods	What does the nutrient do ?
Protein	Beef , Egg , Milk , Steak	Your body uses protein to build and repair Muscle tissues
Carbohydrate	Bread , Cereal , Macaroni	Carbohydrates provide your body with energy
Complex Carbs	Peas , Beans , Whole Grains	Complex Carbohydrates provide your body with energy
Unsaturated Fat	Avocado , Olive Oils	Replacing saturated fats with unsaturated fats helps lower levels of total cholesterol and LDL cholesterol in the blood
LDL	Butter , Coconut Cream	Makes up most of your body's cholesterol
Vitamins	Lemon , Broccoli , Spinach	They help shore up bones, heal wounds, and bolster your immune system
Water	Cucumbers , Carrots , Celery	Drinking water also helps the skin do its job of regulating the body's temperature through sweating
Phytochemicals	Fruits , Vegetables	Some of these phytochemicals are believed to protect cells from damage that could lead to cancer

Allergy disease facts

                 Coeliac disease facts

• Celiac disease (CD), non-celiac gluten sensitivity (NCGS) and wheat allergy are all conditions whose primary treatment is avoidance of specific dietary components. ... Gluten is a protein naturally found in wheat, rye and barley, as well as in hybrids and products made from these grains
• Coeliac 
•  (pronounced see-lee-ack) is a lifelong autoimmune condition which is triggered by an intolerance to gluten. Gluten is a protein found in wheat, rye and barley
• Coeliac disease is not a food allergy or an intolerance, it is an autoimmunedisease. In coeliac disease, eating gluten causes the lining of the small intestine to become damaged. Other parts of the body may be affected

                 Lactose disease facts

• Lactose intolerance is caused by not having enough of the enzyme lactase, which is needed to break down lactose, the sugar found in milk and other dairyproducts. Milk allergy is a true food allergy caused by an allergic reaction to the protein in milk
• People with a milk or dairy allergy experience symptoms because their immune system reacts as though milk and other dairy products are a dangerous invader. This reaction can cause hives, an upset stomach, vomiting, bloody stools and even anaphylactic shock — a life-threatening allergic response
• If you think that your baby may be sensitive to dairy products in your diet, remember that it can take 10 days to 3 weeks to eliminate cow's milk protein from your system—allow a full 2-3 weeks of dairy elimination before evaluating the results

               Seafood disease facts

•  Symptoms of seafood allergy. Many allergic reactions to seafood are mild and cause hives (urticaria), swelling (angioedema) and/or gut reactions (vomiting, diarrhoea). The most dangerous symptoms are breathing difficulties or collapse, caused by a drop in blood pressure (shock), either of which can be life threatening
• An allergy to shellfish may develop any time during a person's life, but tends to present in adulthood. It can be caused by foods that you've eaten before with no issues. Along with fish, shellfish allergies are the most common adult-onset food allergies
• Shellfish allergy symptoms generally develop within minutes to an hour of eating shellfish. They may include: Hives, itching or eczema (atopic dermatitis) Swelling of the lips, face, tongue and throat, or other parts of the body

     "It's a matter of life and death for some people"

Four ways To Wellbeing

It was really fun learning the four dimensions of well-being and especially building the Whare.We had some challenges but we faced it and did better.In the end we became victorious.

Digestive Process - The Small Intestine - The Large Intestine

The muscles of the small intestine mix food with digestive juices from the pancreas, liver, and intestine, and push the mixture forward for further digestion. The walls of the small intestine absorb water and the digested nutrients into your bloodstream.

Outline the purpose of the :

• Muscular walls of the small intestine : The muscular walls move food along the peristalisis.

• Villi and Microvlli:The projections the villi and microvlli make increases the surface area of the small intestine, increasing the rate of absorption.

• The walls of Villius: To ensure the rapid absorption into the bloodstream.

• Capillary (blood vessel) Network inside the villius: To ensure the flow of nutrients and blood in your bloodstream.

The major function of the large intestine is to absorb water from the remaining indigestible food matter and transmit the useless waste material from the body.

Outline the purpose of the :

• reabsorption of water and mineral ions such as sodium and chloride

• formation and temporary storage of faeces

• maintaining a resident population of over 500 species of bacteria

• bacterial fermentation of indigestible materials

What happens to FOOD ?

• Food enters the mouth (it's called ingesting food)
• Our canine tear and rip the food into little pieces , our incisors cut the food our molars chew the food.
• Chewing the food is called (Mastification)
• Our Saliva puts Saliva into our food to  help lubricate it.
• We swallow food using our tongue and it goes down the esophagus.

   

Digestion


Absorption


Egestion