SCIENCE REVIEWER

LESSON : 1
Hypothesis
HYPOTHESIS
A hypothesis has classical been referred to as an educated guess. In the
context of the scientific method, this description is somewhat correct. After a
problem is identified, the scientist would typically conduct some research
about the problem and then make a hypothesis about what will happen
during his or her experiment. A better explanation of the purpose of a
hypothesis is that a hypothesis is a proposed solution to a problem.

EXPERIMENT

EXPERIMENT is a procedure carried out to support, refute, or validate

a HYPOTESIS. Experiments provide insight into CAUSE AND EFFECT by
demonstrating what outcome occurs when a particular factor is manipulated.
Experiments vary greatly in goal and scale, but always rely on repeatable
procedure and logical analysis of the results. There also EXISTS
NATURAL EXPERIMENTAL STUDIES
.

2 TYPES OF HYPOTESIS

NULL HYPOTESIS - is a general statement or default position that there is

no relationship between two measured phenomena, or no association
among groups.[1] Testing (accepting, approving, rejecting, or disproving) the
null HYPOTESIS —and thus concluding that there are or are not grounds
for believing that there is a relationship between two phenomena (e.g. that a
potential treatment has a measurable effect)—is a central task in the
modern practice of science;

ALTERNATIVE HYPOTHESIS - AN ALTERNATIVER HYPOTHESIS IS A

STATEMENT THAT SHOWS THE PRESENCE OF A RELATIONSHIP
BETWEEN TWO OR MORE THINGS IT SHOW THAT THERE IS A
SIGNIFICANT DIFFERENCE BETWEEN TWO OR MORE SETS OF DATA
WHICH IS DUE TO THE MANIPULATIONS PERFORMED IN THE
EXPERIMENT .
LESSON: 2

VARIABLE –is any part of an experiment that can be measured observed or

manipulated by planning on the variables included in an experiment, you
can make sure that you are designing your experiment in a way that you
can answer the problem you identified .

INDEPENDENT VARIABLE –IS THE PART OF THE EXPERIMENT THAT

YOU CAN CHANGE OR MANIPULATE ON PURPOSE

MANIPULATED VARIABLE – THE CONDITIONS OR VALUES OF THE

MANIPULATED OR INDEPENDENT VARIABLE DEPEND ON YOU THE
RESEARCH.

DEPENDENT VARIABLE – THIS IS THE PART OF THE EXPERIMENT

THAT YOU OBSERVE OR MEASURE DURING OF AFTER AN
EXPERIMENT.

RESPONDING VARIABLE – THE CHANGE IN THE DEPENDENT

VARIABLE IS A RESULT OF THE CHANGES IN THE INDEPENDENT
VARIABLE.

CONTROL VARIABLE – THIS IS PART THAT REMAINS UNCHANGED

THROUGHOUT THE EXPERIMENT.

CONSTANT VARIABLE – CONTROL VARIABLES ARE KEPT CONSTANT

TO MAKE SURE THAT THE RESULT OF YOUR EXPERIMENT IS
BECAUSE OF THE CHANGES THAT YOU DID TO THE INDEPENDENT
VARIABLE AND NOT BECAUSE OF OTHER FACTOR
LESSON:3

ANTISEPTIC- ARE USED MAINLY ON THE PARTS OF THE BODY

WHICH ARE ALWAYS EXPOSED IT IS COMMONLY APPLIED AROUND
WOUNDS AFTER BEING CLEANSED IN ORDER TO PREVENT
FURTHER INFECTION.

DISENFECTANT- ARE USED IN SURFACE PRONE TO BE CONTIMATED

BY BACTERIA AND OTHER DISEASE-CAUSINGMICROORGANISIMS

PESTICIDE-ARE USED TO ELIMINATE AND DESTROY ORGANISMS

THAT CAUSE DAMAGING EFFECTS TO US SUCH AS INSECTS,
WEEDS, OR FUNGI.

ISECTICIDE – ARE SUBSTANCES USED TO DESTROY HARMFUL AND

DISEASE-CAUSING INSECTS LIKE FLIES, MOSQUITOES, TERMITES
AND COCKROACHES.

HERBICIDES – ARE USED TO PREVENT WEEDS AND STOBBORN

GRASSES FROM GROWING IN YOUR GARDEN.

FUNGICIDES – ARE SUBSTANCE THAT PREVENT AND DESTROY

FUNGAL GROWTH LIKE MOLDS AND MILDEW.

SOAPS AND DETERGENTS

SOAPS – ARE MADE FROM NATURAL FATS AND OILS, MAKING THEM
GENTLE TO THE SKIN.

DETERGENTS – ARE USUALLY MADE FROM SYNTHETIC OR

ARTIFICIAL COMPONENTS.

FOOD ADDITIVES – ARE NATURAL OR SYNTHETIC MATERIALS

INCLUDED IN FOOD IN ORDER TO ENHANCE THE APPERANCE,
AROMA, FLAVOR, NUTRITIVE VALUE, AND SHELF LIFE OF FOOD.

CORROSIVES MATERIALS – ARE THOSE WHICH CAN DESTROY OR

DAMAGE OTHER SUBSTANCES IT COMES IN CONTACT WITH.
PLASTICS – ARE MATERIALS MADE FROM SYNTHETIC COMPUNDS.

USEFUL MATERIALS

FOOD PREPARATION – ITEMS USED IN FOOD PREPARATION ARE

GENERALLY CLASSIFIED AS USEFUL. CONDIMENTS LIKE SALT,
PEPPER, VINEGAR, AND SOY SAUCE ARE USED IN ENHANCING THE
PALATABILITY OF FOOD. HOWEVER, SOME CONDIMENTS MAY BE
HARMFUL WHEN NOT HANDLED WITH CARE AND WHEN USED
IMPROPERLY. FOR INSTANCE, HOT COOKING OIL MAY BURN THE
SKIN; AND CHILI IRRITATE THE SKIN AND EYES.

MEDICINES – ARE USEFUL BECAUSE THEY TREAT ILLNESS AND

RELIEVE PAIN.

BEAUTIFICATION PRODUCTS – ARE PARTICULAR WITH HOW THEY

LOOK BECAUSE THIS BOOSTS THEIR CONFIDENCE LEVEL.

HARMFUL MATERIALS

TOXIC MATERIALS-TOXIC MATERIALS ARE CALLED AS SUCH

BECAUSE THEY MAY CAUSE VOMITING OR WORSE EVEN DEATH
WHEN SWALLOWED OR INJESTED

CORROSIVE MATERIALS – CARROSIVE MATERIALS CAUSE

CHEMICAL BURNS THEY MAY CAUSE INJURY TO THE EYES AND
SKIN.

FLAMMABLE MATERIALS – FLAMMABLE MATERIALS EASILY IGNITE

WHEN EXPOSED TO HEAT OR FIRE THEY MAY CAUSE ACCIDENTS
SO THEY SHOULD BE USED PROPERLY AND WITH GREAT CAUTION

REACTIVE MATERIALS – GIVE OFF SMELL AND OTHER CHEMICALS

WHEN THEY ARE MIXED WITH OTHER MATERIALS

IRRIATANS – DO NOT CAUSE SERIOS HARM TO LIVING THINGS BUT

THEY MAY CAUSE REDNESS OR ITCHING WHEN THEY GET IN
CONTACT WITH SKIN.
LESSON: 4

PRODUCT NAME- THIS INCLUDES THE BRAND OR A TITLE OF THE

PRODUCT MOST MANUFACTURES USE CATCHY NAMES IN ORDER
TO ATTRACT AND ENCOURAGE CUSTOMERS TO BUY THEIR
PRODUCT

INGRIDIENTS OR CONTENTS – THIS IS A LIST OF THE COMPONENTS

OR INGRIDIENT OF WHICH THE PRODUCT IS MADE FROM.

NUTRITION FACTS – THIS IS PATICULARLY FOUND IN FOOD

PRODUCTS IT CONTAINS INFORMATION ABOUT THE ESSENTIAL AND
NON – ESSENTIAL NUTRIENTS OF THE FOOD PRODUCT

DIRECTIONS- THIS PART THE INSTRUCTION ABOUT HOW TO

PROPERLY USE THE PRODUCT

EXPIRATION DATE – IT SPECIFIES THE TIME UP TO WHEN THE

MATERIAL CAN BE USED IT IS THE LAST DAY THAT THE MATERIAL
SHOULD BE CONSUMED THIS MAY ALSO BE REFFERED TO AS THE
‘‘BEST BEFORE’’ DATE

MANUFACTURING DATE – SOME COMPANIES INCLUDE THE

MANUFACTURING DATE IN THEIR PRODUCT. THIS SPECIFIES WHEN
THE PRODUCT WAS MADE

PRECAUTION- IT IS THE RESPONCIBILITY OF PRODUCT

MANUFACTURES TO WARN CONSUMERS ABOUT THE POSSIBLE
HAZARDS OR DANGERS BROUGHT ABOUT BY A PRODUCT.

STORAGE INSTRUCTIONS – THIS PART OF A PRODUCT LABEL

SPECIFIES THE PLACE WHERE A PRODUCT SHOULD BE STORED

DISPOSAL INSTRUCTION- THIS PART OF THE LABEL SPECIFIES HOW

THE PRODUCT AND ITS CONTAINER SHOULD BE DISPOSED WHEN IT
IS EXPIRED OR USED UP
ESP REVIEWER

John 10:10
The thief cometh but to steal, and to kill, and to
destroy. I have come that they may have life, and
that they may have it more abundantly.

1 John 1:9
9
If we confess our sins, He is faithful and just to
forgive us our sins and to cleanse us from all
unrighteousness.

Hebrews 4:12 King James Version (KJV)

12
For the word of God is quick, and powerful, and
sharper than any two-edged sword, piercing even to
the dividing asunder of soul and spirit, and of the
joints and marrow, and is a discerner of the thoughts
and intents of the heart.
--------------------------------------------------------------------------