Kia Ora, Talofa, Malo lelei, and Welcome to the Room 13 Blogsite. We are a Year 7 and 8 class at Christ the King School, New Zealand. Our teacher is Mr Atherton.
The classroom blog is to share the children's work, as well as engaging parents in to the activities of the Room 13 classroom. Please feel free to comment on our blog. We hope you enjoy!
Showing posts with label Science. Show all posts
Showing posts with label Science. Show all posts

Sunday, October 26, 2014

Biodiversity NZ - https://www.biodiversity.govt.nz/picture/biodiversity/what/index.html

Biodiversity is shorthand for “biological diversity" - the number and variety of organisms found within a specified geographic region; and the variability among living organisms on the earth, including the variability within and between species and within and between ecosystems.
Elements of biodiversity include:
  • Genetic diversity – the varied genetic make-up among individuals of a single species
  • Species diversity – the variety of species within a particular geographic area, such as the birds, fish, insects, bacteria and plants that live within a wetland
  • Ecological diversity – the variety of ecosystem types (such as forests, deserts, wetlands, grasslands, streams, lakes and oceans) and the communities within them. These communities interact with each other and with the non-living environment. For example, the mountain stone weta contains a form of anti-freeze in its tissue to avoid the damage caused by ice crystals in its body. This allows it to live in high alpine environments from Marlborough to Otago.
It is thought New Zealand has at least 80,000 native animals, plants and fungi. Only about 30,000 have been described, named and classified so far. Our number of native flowering plants and vertebrate animals (those with skeletons) is relatively small by tropical or continental standards.

Science: Biodiversity in New Zealand

New Zealand’s native biodiversity is unique, born of long isolation as small islands in a vast ocean. The high percentage of endemic species (those found nowhere else in the world), make New Zealand’s native biodiversity both special and highly vulnerable.

After splitting from other continents 80 million years ago, evolution on land took an eccentric course, leading to plants, animals and ecosystems so distinctive that New Zealand has been described as the closest scientists will come to studying life on another planet. From then, until the arrival of humans, it had the longest period of isolation of any non-polar landmass on earth.

The main reason is that, unlike other continents, New Zealand was almost mammal-free – the only native mammals were two species of bat, and marine mammals. For 65 million years, birds dominated the land. Some evolved into unique new forms – the world’s largest eagle, a flightless nocturnal parrot, the kiwi with nostrils at the end of its long beak, and the giant moa, taller than any other bird. Flightless birds and giant insects (such as the giant weta) filled roles small mammals filled elsewhere – foraging on the ground, living in burrows and hollows.

Around our shores, nearly 100 native species such as the threatened bluefinned butterfish live in rockpools, 60 per cent of them found only in New Zealand and nowhere else.

Mammals began to arrive in numbers about 1000 years ago in the form of human settlers who bought with them mammal predators such as rats and possums. Since then, New Zealand’s biodiversity has radically changed on land, in our rivers, lakes and streams, and in the sea.

https://www.biodiversity.govt.nz/picture/biodiversity/

Sunday, March 23, 2014

Sherbet Fizz by G DeMarco

SHERBERT FIZZ G DeMarco

 On Wednesday afternoon with Mrs Crowe we started our “Kitchen Chemistry” topic for Science.

We tasted all the ingredients using our senses etc. taste, smell, feel. Some tasted very good such as the Jelly crystals and for some people the Citric Acid (which was very sour) and some things just left a bad taste in your mouth such as the Baking Soda.
A lot of the ingredients felt like powder or crystallised and some felt like a mix of the two. After the taste testing we made our SHERBET. We chose our flavours; raspberry, lime and strawberry (jelly crystals/jelly flavours) and had a taste, smell and feel of our delicious creation.
We put our sherbet in individual cups and put it on the back table to save for after school. The bell rang and it was a frenzy to get to the back table and grab the sherbet. As I tasted it I quickly figured out it was worth the wait. Its flavour was sour with a punch of strawberry (that was the flavour my group had chosen).
When you put it on your tongue it fizzed just like our class had hoped. Over all the making of sherbet fizz was a fun and exciting experience which came with well delicious results.

ANAYLISATION: We created an acid-base reaction in our mouth by combining an acid (citric acid) and an alkaline (bicarbonate soda) with saliva. They mix together to create a gas in the form of lots of tiny bubbles

HOW TO MAKE YOUR OWN SHERBERT: 1 Tea Spoon of Citric Acid 1 Tea Spoon of Bicarbonate 2 Table Spoons of Icing Sugar 1 Table Spoon of Flavoured Jelly Crystals Mix and Get Out All Lumps Then EAT