Key Scientific Knowledge

Reference

Linked to lesson

Physical changes occurs when

the physical properties of a
substance is changed/altered
Rickard et al., 2009
through the introduction of
energy but where no change s
occur to the chemical properties

2,6

When a substance undergoes a

physical change the process is Primary Connections, 2009 &
usually reversible as it has not Rickard et al., 2009
formed a new substance

2,6

Physical actions can alter the

appearance of a substance but
may no change the structure of
it. Physical actions can cause
Primary Connections, 2009
physical change by tearing,
bending, folding and cutting or
chemical change shaking

2,6

Chemical change occurs when a

substance alters to form a new
substance; there is new types of Primary Connections, 2009
particles. Chemical changes are
usually irreversible

2,6

Matter is made up of molecules

which are made up of particles
e.g. electrons, protons and
neutrons. Solid, liquid and gas
Mau, 1998
are the three standard states of
matter, which are called phases
of matter. Matter changes
states as it gains or loses energy

1,6

Physical properties include;

texture, colour, appearance,
odour, mass/weight, density,
Ophardt, 2003
solubility and
boiling/freezing/melting points .

1,6

The particles in a solid are

tightly stored together which
are moving backwards and
forwards (vibrating) however
are so tight together it prevents
them from flowing. The particles
in liquid are dense and can
Mau, 1998
move about and change their
positioning however are still
close to each other. Particles in
gases can move freely in any
way and can change shape and
volume

1,6

Physical changes occur when

the physical properties of a
substance is changed/altered
through the introduction of
energy but where no changes
occur to the chemical properties Rickard et al., 2009
(Rickard et, al, 2009). When a
substance undergoes a physical
change the process is usually
reversible as it has not formed a
new substance

1,6

Chocolate is chemically made of

sugar, milk/milk powder, cocoa
butter, cocoa liquor and vanilla.
When energy is applied to the
chocolate through heat the
ingredients undergoes a physical
change into a liquid state

Liang & Hartel, 2004

The transfer of energy (heat)

does not occur instantly which is
Tewkesbury, Stapley & Fryer,
what causes uneven melting of
2000
the chocolate as it progresses
from solid to liquid

As chocolate is made up of a
range of ingredients including
many complex fats, when
heating too rapidly or to
temperatures beyond the
burning point, of any of the
ingredients, they begin to
chemically break down and
create an irreversible chemical
change as the molecular
structure of the substance
(chocolate) has now
transformed

Liang & Hartel, 2004 &

Tewkesbury et al, 2000

Mixing materials together forms

a where two or more
substances are physically but
not chemically combined and
can be separated again by
physical methods such as
primaryresources.co.uk, 2014
sieving, filtering, evaporating
etc. This means that the change
can be reversed. A new material
is not formed as it is in a
chemical reaction.

When the mixture is a solid in a

liquid it will either produce
solution or a suspension. A
solution is clear and will never
settle out, a suspension is
cloudy and will eventually settle
out. If the solid (solute)
dissolves in the liquid (solvent),
a solution is formed. Although at
primary level the solvent mostly
used is water, older children
need to know that there are
primaryresources.co.uk, 2014
others. These will dissolve other
solids that may not dissolve in
water eg nail varnish is dissolved
by acetone. Various factors that
affect dissolving will be familiar
to children, such as stirring,
temperature, time, amount of
solute, amount of solvent and
can be equated with their
everyday life such as stirring
sugar in a cup of tea.

4
Composition of egg
whites: water, protein,
small amounts of
proteins and sugars.
Egg whites are also
known as ALBUMEN
and make up
approximately 60% of
total egg weight. ()

5
US Institute of Food Technologies, 2014

5
Britannica, 2014

DENATURATION is the
change of a proteins
shape under stress
(beating, whisking). The
denatured protein then
coats the air bubbles,
causing them to
become stiff and stable.
The addition of an acid
such as cream of tartar
further strengthens this
bond. The addition of
sugar creates a smooth
foam that will not
collapse easily

Room is the ideal

temperature from
which to begin the
process
Separation: even a
small amount of fat will
inhibit the process so it
is necessary for all
traces of yolk to be
removed

US Institute of Food Technologies, 2014

US Institute of Food Technologies, 2014

US Institute of Food Technologies, 2014

Foam: a mixture of a dispersion

of gas (in this case oxygen) with
a solid OR liquid (in this case
LIQUID egg white), NOT in one
big cavity but more evenly
dispersed to create a foam.
Bread is a solid foam; whisked
egg whites are a liquid foam.
Potter, 2010