Year 6 have carried out a detailed scientific experiment to investigate how bacteria can be helpful in some of the food that we eat. We set up two tests that involved the pupils making some yoghurt. The first example involved yoghurt being made out of a natural yoghurt mix; the second test attempted to make some yoghurt simply using dry milk powder.
The pupils carefully read the ingredients that went into both mixtures first. We observed how the natural yoghurt mix contained some bacteria. This wasn’t the case for the dry milk mix.
Year 6 made sure that their test was a fair experiment. We produced the exact same amount of yoghurt for each sample. We also left the yoghurts overnight in the same type of incubator, and for the same period of time.
The fun part of the experiment was the results stage – this involved tasting the yoghurt that had been made! We asked the students to answer a series of short questions and to log the results:
What is the consistency of the yoghurt?
What is the smell?
Is there a colour?
We found that the natural yoghurt that contained elements of bacteria was the most tasty yoghurt. The consistency was thick, whereas the non-bacteria mix remained as milk.
Year 6 were able to conclude that bacteria can be beneficial when trying to produce certain food types. We learnt that the milk consumes the sugar, leading to a thick, tasty yoghurt being produced.
Year 6 have also been learning some traditional Chinese dance moves as we celebrate diversity at Michael Faraday School. We had the expertise skills of Olivia, a professional dancer, to show the students some of the movements involved. You can watch a short sequence of these in the video below.