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Caraga Regional Science High School

Roland Sering St, Surigao City, Surigao del Norte

School Grade Level

Teacher Learning Area

Time & Dates Quarter

I. OBJECTIVES

A. Content Standards Demonstrate understanding of the different


modes of heat transfer: conduction,
convection and radiation.

B. Performance Standards Choose right materials for a particular


purpose for cooking, food storage, and
building homes.

C. Learning Competencies/Objectives - Infer the conditions necessary for heat


transfer to occur.

- Explain different modes of heat transfer in


terms of the movement of particles

- Identify good and poor conductors of heat


and describe their specific uses

I. CONTENT Heat

- Heat transfer

II. LEARNING RESOURCES

A. References

1. Teacher’s Guide pages Textbook (Exploring Life through Science)


Textbook (Discover Science)
Teacher’s Guide

Unit 3 Module 5 p.151-162

2. Learner’s Materials pages Textbook (Exploring Life through Science)


Textbook (Discover Science)
Teacher’s Guide

Unit 3 Module 5 p.186-197

3. Textbook pages

4. Additional Materials from Learning


Resource (LR) portal

B. Other Learning Resources https://www.youtube.com/watch?v=U3ee3r


Sg7xs

III. PROCEDURES

A. Introduction - Greeting

-Prayer

- Checking of Attendance

- Pick-up the pieces of paper

- Checking of prior knowledge

B. Motivation Let the students shake hands with their


seatmates. Ask them how they feel. Elicit
answers from them.

C. Development of the Lesson

a. Activity Students will measure the temperature of


different water-filled containers. They will
gather data using thermometers and analyze
changes in the temperature of the water
inside the containers.

b. Analysis - What is Heat ?

- What are the methods of heat transfer?

c.Abstraction - How is heat transferred between objects or


places?

- Do all objects equally conduct, absorb or


emit heat?

d.Application

D. Evaluation Direction: Encircle the letter of the correct


answer.

The illustration on the right shows a lady


making a noodle soup using a pan made of
metal. Use this illustration to answer the
questions below:

1. How does heat travel through the pan?

A. By radiation C. by dispersion

B. By convection D. by conduction

2. How does heat travel through the soup?

A. By radiation C. by dispersion

B. By convection D. by conduction

3. In what direction does heat travel through


the soup?

A. From top to bottom C. both A and B

B. From bottom to top D. neither A nor B

4. Which of the following explains why the


lady is able to hold the handle of the pan
with her bare hands?

I. The handle is made of good insulator


of heat.

II. The handle has low thermal


conductivity.

III. The handle has high thermal


expansion.

A. I and II only C. II and III only

B. I and III only D. I, II and III

5. Which of the following methods of heat


transfer is NOT taking place in the given
situation?

A. Conduction C. Radiation

B. Convection D. None of them


V.REMARKS

VI.REFLECTION

Prepared by:

Kimberly C. Hosenilla

Checked by:

NOted by:

Ma. Luisa A. Guyano

Principal IV