This document outlines lessons on career guidance and chemistry experiments. A 50-minute lesson involved 25 16-17 year old students defining their career interests through an opinion poll and identifying their strengths and weaknesses. In chemistry, students extracted a natural pH indicator from red cabbage and tested foods for starch using iodine solution. The lessons aimed to help students integrate knowledge across subjects and see interdisciplinary connections in science.

1. Length of the lessons: 3X 50 minutes
Number of pupils involved : 25
Age of the pupils : 16-17 years old
Purpose: Defining career
interests of students
Opinion Poll
Identify on a sheet of paper what job you
want you to orientate and if you know how to
recognize your strengths and weaknesses.
Establish areas of
interest

2.  The teacher presents students' fields in relation to the types of jobs that these
areas they cover.
 I told the students about the most important 3-5 activities in that I was involved in
last 6 months and I have created a special satisfaction.
 I asked students to write on a sheet of paper three activities of they enjoyed doing
in the last six months and then appoint professions that include these activities.
https://docs.google.com/file/d/0B0M20o70HM90aDdXZG5OeHhzT
TQ/edit?usp=sharing+-&pli=1
SURVEY OF SELF-KNOWLEDGE

3.  Practical experience.
 Purpose: Accumulating of work experience to
achieve a career.
 I asked students to form groups of 5 and realize a
plan of make a career of their choice.
 I conducted a lesson visit in the local
slaughterhouse where they visited all the
departments - from unloading containers with until
chickens to their packing items.
 Students understood wich are the personal skills
they have gained from the experience.
 The students had to complete a feedback form
https://docs.google.com/file/d/0B0RnsyEDg0PSSHNiRGdJS3J
EQnc/edit?usp=sharing&pli=1

4.  50 minutes
 The Connection with science!
 Subject area : Chemistry
 Age of the students : 16 to 17 years old
 Content involved :
 Obtaining an red cabbage indicator
 Determination of starch in food
I presented some experiments conducted by
other students .
EXPERIMENT
- Method of direct exploration of reality used in teaching
chemistry, biology, physics, technical sciences, consisting of
an observation provoked and directed about hypotheses to
be verified experimentally.
http://www.youtube.com/watch?v=xGEeh9DLcIA
http://www.youtube.com/watch?v=_MpStrJpf9E

5.  The OBJECTIVES of laboratory experiments
 > Fixing and enhancing knowledge previously acquired by
students;
 Acquisition new knowledge based on their own
observations;
 Forming of abilities of handling of tools, equipment and
materials laboratory.
https://docs.google.com/file/d/0B0RnsyEDg0PSOGwyRU
ZRRU5qTzQ/edit?usp=sharing&pli=1

6.  The factors conditioning
laboratory experiments
 Choosing a some form of experiment is
conditioned by several factors:
 - The existence of equipment and
materials required for the experiment,
 - Which is intended to be realized by
the experiment in lesson
 - Individual characteristics and age of
the students,
 - Interest to investigate the physical
and chemical phenomena,
 desire of collaboration with the
students..

7. The integrating of laboratory
experiment in lesson
As a teaching method, laboratory the experiments can be used in any
type of lesson and can be included in any stage of the lesson:
To check knowledge;
To capture attention;
To transmit new knowledge;
To strengthen knowledge;
To assess knowledge
https://docs.google.com/file/d/0B0RnsyEDg0PSYT
BIUF8wMnVMNDQ/edit?usp=sharing&pli=1

8. ¼ From a red cabbage cut into small pieces and placed in a
beaker to boiling for 15 minutes
Natural litmus

9. Way of working
https://docs.google.com/file/d/0B0RnsyEDg0PSazMyZ01wR
2EyVXc/edit?usp=sharing

10. After it has cooled down, filtered
through a paper filter and the rinsing
liquid is put into the dropping bottle.
This is the natural litmus and it can
refrigerate several days.

11. Can be used as a "litmus" and other
indicators derived from flowers or tea

12. For the experiments can be use
that natural litmus and :
c. liquid soap
b. lime juice
a. vinegar

13. d. sprite
e. Baking powder
f. Triumph cleaning solution

14. Determination of
starch in food
Mode of work:
In one slice of bread by means of a pipette a
few drops were added to a solution of iodine in
potassium iodide.
Conclusion:
Slice of bread has become a purplish-blue color
due to the presence of starch. The blue color is
given by the pink amylose and amylopectin.
On heating, color turns from blue in pink.
When adding iodine solution,
the rice and pasta were stained
in blue, showing the presence of
starch.

16.  In the process of studying chemistry ,
students' knowledge acquired at various
school subjects are integrated under
different aspects, taking into account the
principle interdisciplinarity.
 The students find it difficult integrate the
individual knowledge gained from several
disciplines of study, in order to form a
holistic view on the objects, phenomena
and processes examined.
 The use of linkages interdisciplinary
Science-Technology-Engineering-
Mathematics makes it possible to
understand the essence of the scientific
conception of the world, that it’s full
charging and the causes of the various
connections existing in nature, the study
of new material based on the already
known, enriching and enhancing it.
The interdisciplinarity of the
experiment of
LABORATORY .

17. In
CONCLUSION….
Motto: There are no great things,
no little things.
There is something else.
Anything else mean
what I like and what I do.
”
(Jacque Prevert)

18. Within the limits imposed by existing
reserves, in its own pace,
based on the belief that everything
has a beginning, to try to make ourselves
what we expect from others.

19. Post -activity
https://docs.google.com/file/d/0B0RnsyEDg0PSNEs5cERpeWoxa
mM/edit?usp=sharing
Questionnaire for determining feedback
To achieve the work load I suggest you see
the this video for documentation.
http://chemistryallaboutyou.eun.org/
Creating a documentary movie about the use
of new technologies in science and technology
for the achievement of analysis on food
additives from food.