Kitchen chemistry makes science pop for children

Kids prove you're never too young for science

MATHEW GROCOTT
Last updated 07:46 28/03/2014
Science
MURRAY WILSON/FAIRFAX NZ

THRILLING STUFF: Jordyn White-Sue and Jack Taylor watch as a mixture of vinegar and baking soda in a drink bottle inflates a balloon.

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Pupils at Central Normal School have proven the hypothesis that you are never too young to enjoy science.

The school's 5, 6 and 7-year-olds took part in a Fizzing and Popping Science Extravaganza yesterday, as their parents joined them to take part in a range of experiments.

The activities used products readily available at home, such as baking soda and vinegar, in what is known as "kitchen chemistry".

Teacher Sarah McLeod said in the weeks leading up to yesterday the pupils had been learning how to make predictions about what would happen in their experiments, and then testing what happened when variables were changed.

"It's exciting the kids are really engaged," she said.

Among yesterday's activities were blowing up balloons using the carbon dioxide from mixing vinegar and baking soda, and writing with lemon juice to make invisible ink.

Principal Shona Oliver said Central Normal School was working with Palmerston North's other two normal schools and Massey University in a programme to establish what worked when teaching science to children.

Recommendations would be made available to other schools.

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- Manawatu Standard

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