Grade 5 Science · NGSS 5-PS1 · Learning & practice
Sort the ingredients on a baker's bench, then trace what happens to matter when heat, mixing, and gases do their work.
Section 1 · Solids, Liquids, Gases
By the end of this section I can describe solids, liquids, and gases using a particle model — so I can explain why flour, milk, and steam behave so differently.
Tick each one when you can do it without help.
Everything on the bench — flour, milk, the steam from the kettle — is made of particles too small to see. How those particles are arranged and how they move gives each substance its state.
Solid — particles are packed in a fixed pattern and only vibrate. The material keeps its own shape, like a sugar cube.
Liquid — particles are close but can slide past each other. It takes the shape of its container, like milk in a jug.
Gas — particles are far apart and move freely. It spreads to fill any container, like the steam above hot water.
Interactive · sort the ingredients by state at room temperature
Tap an ingredient, then tap the bin you think it belongs in. Tap "Check" when you've placed all six.
Solid 0
Liquid 0
Gas 0
Check yourself
A block of chocolate sits on a plate and keeps its own shape. Which state of matter is it in?
Steam rises from a kettle and spreads to fill the whole space above the water. Which state is the steam in?
Section 2 · Heating, Mixing, Reacting
By the end of this section I can tell whether a baking change is reversible or produces new substances — so I can predict what happens to matter in an oven.
Tick each one when you can do it without help.
Some baking changes only swap the state — you can get the original back. Others make new substances that you cannot turn back, no matter what you do.
Reversible — a change of state only. Melting butter and dissolving sugar in water are reversible: cool it or boil off the water and the original returns.
Irreversible — new substances form. Baking dough, toasting bread, and burning sugar create new materials (and often a smell and color change) that you cannot undo.
Yeast or baking soda releases a gas (carbon dioxide) inside the dough. The gas particles push outward and the dough expands. The gas is trapped in pockets, so the loaf keeps its risen shape once the protein network sets in the oven's heat.
Check yourself
You melt chocolate chips in a bowl, then let the bowl cool until the chocolate hardens again. Is this change reversible or irreversible?
A cake bakes in the oven: it browns, smells new, and cannot be turned back into batter. Is this change reversible or irreversible?
You weigh a sealed bag of bread dough before and after baking. The bag is closed the whole time. Is the total weight after baking greater, less, or the same as before?
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