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1. Students able to categories of subtances that can be disposed into wash basin are:
• Substances with pH value between 5 and 9
TEACHING AND LEARNING • Liquid or solution with low concentration and not Hazardous
ACTIVITIES 2. State three examples of substances that cannot be disposed into wash basins
3. Summarise the topic
1.Observe specimens such as fresh bread, mouldy bread, fresh milk and spoilt milk.
Why the bread and milk turn bad?
2. Discuss the factors that affect the growth of microorganisms.
TEACHING AND LEARNING 3.Summarise about the topic
ACTIVITIES
1. Students able to categories of subtances that can be disposed into wash basin are:
• Substances with pH value between 5 and 9
• Liquid or solution with low concentration and not Hazardous
TEACHING AND LEARNING 2. State three examples of substances that cannot be disposed into wash basins
ACTIVITIES 3. Summarise the topic
1.Observe specimens such as fresh bread, mouldy bread, fresh milk and spoilt milk.
Why the bread and milk turn bad?
TEACHING AND LEARNING 2. Discuss the factors that affect the growth of microorganisms.
ACTIVITIES 3.Summarise about the topic
1.Observe specimens such as fresh bread, mouldy bread, fresh milk and spoilt milk.
Why the bread and milk turn bad?
TEACHING AND LEARNING 2. Discuss the factors that affect the growth of microorganisms.
ACTIVITIES 3.Summarise about the topic
4 SK 2
1.0 SAFETY MEASURES IN LABORATORY
SCIENCE 4 ST 2
5 TEKNO
1.0 MICROORGANISMS AND THEIR EFFECTS ON LIVING THINGS
SCIENCE 5 SS2
1.0 Measurement
4 ST 1
PHYSICS
ACTIVITIES/MEETING/CO-CURRICULUM
09/01/2020
0715-0730 KELAB/PERSATUAN: KELAB STEM
1415-1445