Hanbury's Farm School

Growing and Succeeding Together

States of Matter

Spring 1 - States of Matter


  •  We started of this unit using close observations to categorise materials and items. We looked at the properties of each states of matter: solid, liquid and gas, and grouped the items according to their properties. We recorded our results in a table. At the end of the lesson, we drew simple diagrams to explain the particles inside each state of matter. Solid = closely packed together. Liquid - allows a little bit of movement. Gas - a lot of space between each particle and lots of movement. 
  • We looked at the temperatures at which different materials change state, from a solid to a liquid. We used secondary sources (iPads/Chromebooks) to investigate and find the answers. After we had found out all of the temperatures in degrees celsius, we displayed our results in a bar graph. We found out that copper melts at 1,085 degrees and chocolate at 50 degrees!
  • We investigated when chocolate changes state. We already knew it was around 50 degrees, but we wanted to test this answer ourselves and see whether there was any difference depending on the chocolate we used. We learnt how to use a thermometer accurately to measure the temperature of the water and we recorded our results in a comparative bar graph to show the comparison between dark and milk chocolate. 
  • We learnt all about the water cycle and its importance. We worked together in groups to draw the water cycle, making sure it was labelled correctly using scientific vocabulary such as condensation, evaporation and precipitation. 
  •  To finish off this unit, we looked closer at evaporation. We set up a test to see how different liquid evaporate over time. Those liquids included, vinegar, water, salted water and soapy water. We predicted what might happen to each liquid and we waited and recorded results each week. We noticed that the salted water evaporated, leaving salt at the bottom, the normal water completely evaporated and the vinegar left a brown residue at the bottom.