Dangling Ice: A 2nd/3rd Grade Experiment on Freezing and Melting Points

Grade Levels
Product Rating
4.0
File Type
PDF (Acrobat) Document File
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2.83 MB   |   12 pages

PRODUCT DESCRIPTION

In this investigation students will use the scientific method to investigate how salt affects ice. The students will test if the amount of salt will affect the ability of a piece of string to pick up an ice cube. They will write a hypothesis, follow procedures, record observations and data, create a graph, and write a summary. The students will learn how to rank their observations to create a graph. By the end of this investigation the students should understand that salt lowers the freezing point of ice.
The materials needed are:
cup or mason jar
ice cubes
salt
string
water
Timer

Included in the 12 page digital download:
Background Information
6 Page Investigation Journal
Rubric
Answer Key
Terms of Use

This investigation is part of a series. This investigation is for 2nd and 3rd graders. It focus on 1 trial. Check out the 4th/5th/6th grade version. That one expands into providing 3 trials and calculating the mode.
https://www.teacherspayteachers.com/Product/Dangling-Ice-A-Science-Experiment-526563

This investigation is great for a classroom, home school lesson, or a science fair project. Teachers will love its’ ease of use and students will enjoy watching the string hold the ice cube.

Thank you for previewing my journal.

Yours in Science,

Kimberly Scott

For updates follow me at
https://www.facebook.com/pages/Kim-Scotts-Science-for-Everyone/120237255036?ref=aymt_homepage_panel


Dangling Ice for 2nd/3rd Grade by Kimbelry Scott is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Total Pages
12
Answer Key
Included with Rubric
Teaching Duration
1 hour

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Dangling Ice:  A 2nd/3rd Grade Experiment on Freezing and
Dangling Ice:  A 2nd/3rd Grade Experiment on Freezing and
Dangling Ice:  A 2nd/3rd Grade Experiment on Freezing and
Dangling Ice:  A 2nd/3rd Grade Experiment on Freezing and
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