inquiry at middle school level katarina kotulakova trnava university, slovakia

INQUIRY AT MIDDLE SCHOOL LEVEL

Katarina Kotulakova

Trnava University, Slovakia

Purposeful IBSE activity = primary learning experience

The basic processes of science:- observation- classification- communication- forming operational questions- space and number relations

The casual processes of science: - interactions and system- cause and effect- inference- predictions- conclusions

Concept of “scaffolding”

1. Teacher-structured experiments

2. Group-structured experiment

3. Student-structured experiment

Variables

varying more than one factor difficulties with isolating variables that are not obvious relevant versus irrelevant variables (information) prerequisite is the ability to identify the cause-and-effect

Start with teacher highly structured procedure

Interpreting data

It is the ability to perceive patterns in the information collected from an experiment and to express those patterns as

a conclusion that either support or refutes the hypothesis.

IBSE activities

MODUL 1: EXPLORATION OF RELATIONS IN NATURE

MODUL 2: EXPLORATION OF MICROWORLD

MODUL 3: EXPLORATION OF PROPERTIES OF ENVIRONMENT

MODUL 2: EXPLORATION OF MICROWORLD

1. Sanitary property of soil

2. Cultivation of microorganisms

3. Control of methabolic activity of microorganisms

4. People and microorganisms

5. Work with microorganisms

Topic 1 Sanitary Property of Soil

Problem Which factors enable paper decay

in soil?

Characteristics of a procedure

Identification of factors causing paper decay

A piece of paper lies on the ground in a park. It has been there for awhile. The wind blows, the sun shines, it rains, a dog runs over it, people walk there…

Does anything happen to the paper? Prove it.

Observation: Day 1 Day 2 Day 3…

Problem Which factors enable paper decay

in soil?

Topic 2 Cultivation of Microorganisms

Problem How can we identify microorganisms?

Characteristics of a procedure

Cultivation and identification of microorganismsWhere are microorganisms? How do you know? Have you

ever seen them? Can we see them? What do they need for their life?

What does your medium for microorganisms consists of?

Place/object where you think microorganisms are

Observation

Day 1

Day 3

Day 7

Problem How can we identify microorganisms?

Explain what you observe. Was your expectation correct? What do microorganisms need in order to grow and multiply? Can you come

up with a different soil where you could grow microorganisms?

Topic 3 Control of Metabolic Activity

of Microorganisms

Problem 1 Identification of fermentation factors

Characteristics of a procedure

Identification and control of variables during fermentation

Background:Yeast is organism which body is made up of one cell. They belong to Fungi. Pressed together with flour are sold as a leaven used for

baking. 1 g of leaven contains 7.5 milliard of yeast cells.

Problem: What conditions are needed to “wake up” yeast?

Topic 3 Control of Metabolic Activity of Microorganisms

Problem 2 What volume of gas is produced by yeast?

Characteristics of a procedureMeasuring volume of produced gas Production of new substance in time

Amount of produced substance

Time ( )

Amount of produced substance ( )

Procedure A Procedure B Procedure C Procedure D Procedure E

Amount of yeast (g)

Amount of sugar (ml)

Amount of produced substance ( )

Measuring volume of produced gas

Topic 3 Control of Metabolic Activity

of Microorganisms

Problem 3 How can we stop growth

of microorganisms?

Characteristics of a procedure

Testing of different ways how to slow down biochemical activity of microorganisms

Background: Microorganisms live on places where they have appropriate conditions. Sometimes it is useful or even necessary but sometimes it causes troubles.

Problem: Where do we try to slow down or even stop growth of microorganisms? How can you do that? Test it.

How can we stop growth

of microorganisms?

# of days

A apple B carrot C ham D ham E bread

Near the radiator

In a cold room

In a saturated sugar solution

In water

In salt No salt added

No air On the air Some chemical

No chemicals

1

4

7

Topic 4 People and Microorganisms

Problem Do people and microorganisms

have anything in common?

Characteristics of a procedure

Presence of CO2 – qualitative test

What gas is produced by microorganisms? How did you find out?

What gas do you breath out? Find out.

How about microorganisms living in the soil?

Do they produce any gas? If so, what is that gas?

What do you need for life? What do microorganisms need for life?

Test to identify gases

Gas Symbol Test Results

Carbon dioxide CO2Bubble gas through limewater. Turns limewater cloudy.

Hydrogen H2Put a lighted splint into a sample of the gas.

Burns with a “popping sound.

Oxygen O2Put a glowing splint into a sample of the gas.

Splint relights.

Topic 5 Work with microorganisms

Problem 1 How is wine made?

Characteristics of a procedure

Fermentation of grape juice. Identification of reactants and products

Topic 5 Work with microorganisms

Problem Isolation of yeast

Characteristics of a procedure

Cultivation of yeast isolated from the surface of grapes

Topic 5 Work with microorganisms

Problem Working with isolated microorganisms

Characteristics of a procedure

Inoculating of glucose solution with cultivated yeast