1.

Title

:Conducting an experiment to study the fitness level of students

1.2Aim / Objective of the Study : To study the fitness level of students / To determine cardiovascular fitness by measuring a persons pulse rate before and after a given period of vigorous exercise 1.3Problem Statement How does the fitness level of students affect the time taken for pulse rate to return to normal? Hypothesis The fitter the student, the shorter the recovery time 1.4 Variables

Manipulated variable: Students with different fitness levels Responding variable: Time taken for pulse rate to return to normal (recovery time) Fixed variable: Gender and size of students, number of steps per minute, time for exercise

15. Material - Apparatus

A bench of 30 cm in height Stopwatch

Technique used (The step test) Measure and record the time taken for the students pulse rate to return to normal umber Activity 1.1 (Experiment) Pg. 1 Title Conducting an experiment to study the fitness level of students Aim / Objective of the Study To study the fitness level of students / To determine cardiovascular fitness by measuring a persons pulse rate before and after a given period of vigorous exercise Problem Statement How does the fitness level of students affect the time taken for pulse rate to return to normal? Hypothesis The fitter the student, the shorter the recovery time Variables

Manipulated variable: Students with different fitness levels Responding variable: Time taken for pulse rate to return to normal (recovery time) Fixed variable: Gender and size of students, number of steps per minute, time for exercise

Material - Apparatus

A bench of 30 cm in height Stopwatch

Technique used (The step test) Measure and record the time taken for the students pulse rate to return to normal

Pg. Title

3 Making bread using yeast in the absence and the presence of sugar Aim / To study the effect of sugar on the increase in size Objective of of the dough the Study Problem How do the absence and the presence of sugar affect Statement the time taken for the dough to double its size? Hypothesis The time taken for the dough to double its size is shorter if sugar is present Variables Manipulated variable: Presence of sugar Responding variable: Time taken for the dough to double its size

Material

Fixed variable: Amount of flour, yeast and water used, temperature of water and the length of time taken to knead the dough 1.5 g of yeast 5 g of glucose 100 ml of warm water 170 g of flour 1000 ml beaker 250 ml conical flask A mixing bowl A piece of cloth

Apparatus

Technique used

Stopwatch Measuring and recording the time taken for the dough to double its size