Curated Video
Why turkey is hard to cook
Here's why cooking a turkey is so hard - and how brining can help.
Curated Video
What salt should you use for cooking?
Why are there so many different kinds of salt, and does it really matter which one you use?
Curated Video
Mix it Up!
Dr. Forrester explains that materials in simple mixtures can be separated because they have different properties. She teaches that combining two or more substances can make new materials with different properties. She also identifies...
Curated Video
The Chesapeake Bay
Dr. Forester explores the Chesapeake Bay ecosystem, identifying key components and threats currently faced.
Curated Video
A Pint-Sized Theory
Dr. Forrester defines the terms: molecule and compounds. She explains that every substance of matter is made up of atoms, and she discusses Dalton’s atomic theory.
Curated Video
High Five Facts - Chemical Reactions
This video explores five fun facts about chemical reactions.
Curated Video
I WONDER - What Are Mixtures?
This video is answering the question of what are mixtures.
Curated Video
High Five Facts - Elements Compounds Mixtures
This video explores five fun facts about elements, compounds, and mixtures.
Learning Mole
Donkey Laden with Salt
This is a great resource for PHSE and Literacy. Students will learn the classic stories from Aesop’s Fables as well as being able to take on board the moral and social decisions being made by the characters of each story. This story...
Curated Video
Cooking Fun - Let's Make Something Yummy
Savor the moment as we create a delightful dish.
All Ears English
1954 - A Dash? a Splash? a Dollop? English Cooking Words That Are Not Exact
Cooking with someone or cooking for a group of people is a great way to build connections. In today's episode, we show you some of the common measurement terms that might confuse so that you can cook a great meal for friends. Listen in...
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Ask Jessi 3
Jessi tackles some more questions from viewers: How did Kemo get his name, snake bites, pick 1 animal, and sick fish.
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Fish Interview with Augusto
All about fish! Jessi invites Augusto on to talk about fish as pets and what caring for them looks like.
Curated Video
Separating Solids
Separating Solids demonstrates that mixtures of solids can be separated based on their observable properties, including particle size, shape, color, and magnetic attraction.
Curated Video
Anxiety, Stress and Altered Taste - The Science Behind Stress Eating
Stress has been linked to a number of physical and psychological conditions, but did you know it can also affect the way we taste food? In this video, we explore how stress can impact our sense of taste, and what this means for our...
Curated Video
Coleslaw
Once again the grater will be used in the preparation of Coach Socrates’ recipe. Today’s treat – Coach Socrates’ famous Coleslaw.
Let's Tute
How to Eat Healthy on a Busy Schedule
It is necessay to have a healthy diet also in your busy schedule this video is benefiical for those who are busy in the work stuff you can surely get some tips and tricks to improve your diet
Curated Video
Let’s Talk About Vegetables
The Food Detective Berry Blue talks about one of the Fabulous Five Food Groups – Vegetables. She compares fresh vegetables to canned or frozen and raw vegetables to cooked vegetables.
Curated Video
Homogeneous and Heterogeneous Mixtures
Homogeneous and Heterogeneous Mixtures explores characteristics of mixtures and solutions by explaining homogenous and heterogeneous mixtures.
Curated Video
Factors Affecting Dissolving Rates
Factors Affecting Dissolving Rates identifies the conditions that will speed up or slow down the dissolving process by adding salt and sugar to both cold water and warm water, with and without stirring.
Curated Video
Soluble or Insoluble?
Soluble or Insoluble classifies soluble and insoluble materials by conducting an experiment of adding various materials to warm water.
Curated Video
Electrons and Ions
Electrons and Ions describes what occurs in an atom when electrons are added or removed from the outer shell using the terms ion, bonding, gain, lose, and charge.