This year’s science fair is going to be awesome!

This year’s science fair is going to be awesome!

The science fair has some great experiments going on.

The annual science fair is always a fun event. Across grade levels, all students participate and present their projects to the other grades. All students – whether individually or in groups – are responsible for coming up with testable ideas, hypotheses, drawing conclusions and interpreting results.

It’s not always so easy to come up with something that is both interesting and challenging. But, we have a sneak peek of our Omega 7/8 students doing just that.

We visited their classroom recently to see them testing and working diligently on their science projects to get ready for the upcoming science fair. In the Omega classroom, students were working in four different groups on a specific science experiment they chose.

Proving that gases have weight

This particular group set out to prove that gases have weight by using combustion. They weighed out pieces of wood and magnesium before burning. Next, they put each one to flame and tested their weight after the burning process.

Their prediction was that the wood would weigh less, and the magnesium would weigh more.

Omega students set out to prove that gases have weight by burning wood and magnesium, while comparing the weight of each before and after the burn process.

Engineering a Reptile Egg Incubator

The idea behind this science project was to engineer how to transport a reptile egg from site A to site B while using heat chemistry. The goal was to keep the egg stable and warm, as it could not shift position or roll over, nor could it endure temperature fluctuation.

The incubator required calcium chloride, baking soda and water. Students needed to measure whether they could detect temperature changes after they dissolved calcium chloride, and baking soda into water. The eggs needed a constant temperature of 28 – 32C during transport and being able to maintain temperature for a certain amount of time was an important consideration in this investigation.

Two of our Omegan students work on their project: Engineering a Reptile Egg Incubator (with heat chemistry).

The Digestion of Minerals in the Stomach

This group began their science class by heating up small glass pipes and bending them to simulate the “pipes” in human digestive systems. Once complete, they would then mix hydrochloric acid and marble to observe the reaction (much as it would happen in the stomach). The last step was to measure the resulting water and carbon dioxide from the process.

Above: Two Omegans heat and bend glass pipes to simulate “pipes” of the digestive system.

Below: All the materials needed to complete their investigation.

Testing for Vitamin C Content by Titration

Are you curious about how much vitamin C is actually in the things you buy? This group set out to answer those questions by testing how much vitamin C is present in various common beverages through a titration technique. Students used an indophenol solution to determine the presence of vitamin C by how much the color changed. The various beverages they tested included freshly squeezed lemons, limes, and oranges. They also tried orange juice found in the grocery store, and sodas that claimed to have Vitamin C.

This Omega group is checking the presence (and amount) of Vitamin C in common beverages using titration.

The Results

The results from each of these experiments is the subject of the upcoming science fair. You’ll have to check out the Omega 7/8 classroom to find the conclusions to burning magnesium and wood, how to maintain temperature in an egg incubator using chemical reactions, what happens to calcium carbonate when it reacts with hydrochloric acid in the stomach, and how much vitamin C is really in our common drinks. Check Rainbow Reminders for science fair details!

Third Grade – Legend of Chocolate and the French Broad Chocolate Lounge

Third Grade – Legend of Chocolate and the French Broad Chocolate Lounge

The Legend of Chocolate

The third grade class just completed a unit on the Legend of Chocolate in Spanish. Their Spanish teacher, Cynthia, worked with West, their third grade teacher, to create a unit that would complement what the students were learning in their main classroom.

Students studied about how things work – machines, phones, etc. – in their main classroom lessons and in Spanish class, students learned about where chocolate came from.

At the end of the unit, third graders got a chance to see how chocolate is made, and how the machines work to make all that chocolate.

In their Spanish unit, students learned many new vocabulary words such as food (comida), drink (bebida), the Toltecs (los Toltecas), as well as many more vocabulary words.

They learned abut Quetzalcoatl, the god of Light and Tezcatlipoca, the god of darkness. Quetzalcoatl was the god to bring the food of the gods – chocolate – to the people, especially when they were so hungry. He taught them to farm, and how to turn cacao into a chocolate drink fit for the gods!

Third graders at the French Broad Chocolate Tasting Room

Third graders at the French Broad Chocolate Tasting Room

From there, they learned the mythical story about where chocolate originated. They learned the story in Spanish and even learned to recite it.

At the end of the unit, they took a field trip to the French Broad Chocolate Factory and had a tour of the Tasting Room. They listened to Evan, a Chocolatier, talk about cacao, where it comes from, how the Chocolatiers turn the cacao beans into chocolate and how they try to be as sustainable as possible in the process.

The crew at the French Broad Chocolate Factory led everyone into their “back rooms” where students could see all the machines at work. From rinsing, to sifting the cacao beans, to grinding them down into chocolate, they were able to see the entire process from start to finish.

Students sampled chocolate – the dark, unsweet kind directly derived from cacao – from different regions and it has a different taste from different regions!

Learning about chocolate and cacao

Learning about chocolate and cacao

At the end of the presentation, the third graders performed the skit of the Legend of Chocolate in Spanish for the French Broad Chocolate Lounge Staff.

Did you know that the French Broad Chocolate Factory uses solar power to heat all its water? And that they make every attempt to source all their ingredients locally?

They also deal only with farms that use fair trade in their practices. In fact, the owners and employees make trips to cacao farms in Costa Rica, Nicaragua and Peru and help harvest the cacao by hand.

They have developed mutually beneficial relationships with farmers in those countries.

third grade

Watching the grinding machine take off the outer shell of cacao.

Rainbow would like to extend a special thank you to the Chocolatiers – especially Evan – for a wonderful lesson on chocolate, sustainability, how things work, and the idea of being as responsible to the planet and to each other as possible!