School: Grade Level: 7

GRADES 1 to 12 Teacher: Learning Area: SCIENCE

DAILY LESSON LOG Teaching Dates and
Time: Quarter: 1ST QUARTER /WEEK 9

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I. Objectives
A. Content Standards
B. Performance Standards
C. Learning Competencies
The learners demonstrate an understanding of the common properties of acidic and basic mixtures.
The learners shall be able to properly interpret product labels of acidic and basic mixture and practice safe ways of handling
acids and bases using protective clothing and safety gear.
Investigate properties of acidic and basic mixtures using natural indicators. S7MT-Ii-6

Identify plant indicator that
will determine the acidity
and basicity of some
common household items.
Interpret product labels of
acidic and basic mixtures.
Demonstrate the importance
of pH in human body, food
processing and fruit
preservation, soil, rainwater
and personal care products.
Demonstrate safety ways
of handling acids and
bases using protective
clothing and safety gear.

1. II. Content 2. Properties

III. Learning Resources
A. References
1. Teacher’s Guide Pages
2. Learner’s Materials Pages
3. Textbook Pages
4. Additional Materials from Learning
Resources (LR) Portal)
B. Other Learning Resources
IV. Procedures
Elicit
Engage
1.1 Acids and Bases
pp. 57 - 59
pp. 57 - 59
Multi Media Presentation,
laboratory apparatuses,
activity sheets, pentel pen,
manila paper, cartolina,
sample products
What are the properties of
Elements and Compounds?
Present the objective of the
lesson
Students will show actual
common sample acids and
bases found at home.
p. 60
pp. 57 – 59
Multi Media Presentation,
laboratory apparatuses, activity
sheets, pentel pen, manila
paper, cartolina, sample
products
Review the properties of acids
and bases.
Present the objective of the
lesson
Show some pictures of food
products label. Ask the students
to read the product labels if it is
acidic or basic.
p. 59
pp. 62 - 64
Multi Media Presentation,
laboratory apparatuses,
activity sheets, pentel pen,
manila paper, cartolina,
sample products
What are examples of plant
indicator?
Present the objective of the
lesson
Video clips about food
preservation
http://youtu.be/bnGaOFataws
p.61
pp. 66 - 68
Multi Media Presentation,
laboratory apparatuses,
activity sheets, pentel pen,
manila paper, cartolina,
sample products
Review the importance of
pH
Present the objective of the
lesson
Video presentation of proper
handling of acids and base
http://youtu.be/uiB8qnlZTAM
Explore Teacher will discuss the
properties of acids and bases
through slide presentation.
Perform activity no.1
“Preparing the plant
indicator”
( by group )
Explain Students will explain the
characteristics of the plant
indicator.
Elaborate Students will get sample of
water in school and at home.
Then they will determine the
acidity and basicity.
Evaluate Group presentation (see
attached rubrics)
Perform activity no.2 “Interpret
product labels”
( by group )
Let the students answer the
guide questions found on the
activity.
Students will discuss the
harmful effects of acids in the
human body.
Teacher will ask the students
what to do first before using the
food product /s .
Group presentation (see
attached rubrics)
Students will perform the
activity no. 3 “Determining
the acidity and basicity of
some common household
iterms using the pH meter.”
Let the students answer the
given questions based on the
activity.
Teacher will explain the
importance of pH in human
body, food processing and
fruit preservation, soil,
rainwater and personal care
products through power
point presentation.
Quiz
Direction: Answer the
following questions:
Group work: From the
video, give safety ways of
proper handling acids and
bases.
Guide questions:
1. How can you be safe in
handling acid and base?
2. Why is there a need to
handle acids with safety and
precaution?
Students will make a slogan
about proper handling acids
and bases. Then they will
interpret the message of their
output.
Students will make
conclusion about proper
handling of acids and base.
Students will make a
reflection of what they have
learned about acids and base.

1. What is the use of pH in

food processing and fruit
preservation?

2. How does the body

protect the blood’s pH from
getting too high or low?

3. What are healthy pH for

our blood?
. Let the students list down .
Extend some household materials
and determine the acidity
and basicity.
V. Remarks

VI. Reflection

A. No.of learners who earned 80% in

the evaluation

B. No.of learners who requires

additional acts.for remediation who
scored below 80%
C. Did the remedial lessons work?
No.of learners who caught up with the
lessons
D. No.of learners who continue to
require remediation

E. Which of my teaching strategies

worked well? Why did this work?

F. What difficulties did I encounter

which my principal/supervisor can help
me solve?
G. What innovations or localized
materials did I used/discover which I
wish to share with other teachers?
Prepared: Evaluated:

MARIA THERESA A. GEMPESAW ANGELIE C. GOMEZ CARLOS R. PUNLA

SST-I MT-II SST-II
Federico Yap National High School Federico Yap NHS Sulop NHS

CRESALFE T. TORREGOSA
SST-I
Davao del Sur School of Fisheries

Approved:

ROSALIA V. BAUTISTA
Science Education Program Supervisor
Division of Davao del Sur