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Lab

See the idea. Put it to the test.

956 practicals from Kindergarten to Year 12, in 9 subjects. A practical gives the idea, what you need, the steps, what you should see and a safety card. A teacher-led practical gives the idea and its hazards; its method is for tutors on the learning platform.

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Review

Reviewed before publication (owner’s confirmation, 24 September 2026). That covers every practical here, and a practical’s page lists the sources its author read.

A safety card on every page

The risk, who supervises and the hazards. The 38 teacher-led practicals show their idea and hazards here; their materials, steps and sources, and any result, control or note that states a number or an amount, are for tutors and administrators on the learning platform.

School laboratory, not for home

207 practicals are medium or high risk. Each says so on its page: In a school laboratory, with a teacher supervising, under the school's risk assessment. Not for home.

Curriculum references

Each practical lists the NSW syllabus outcomes and Australian Curriculum v9 codes it supports. They are references, not a verified or complete curriculum alignment.

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A practical is carried out at the bench, in the classroom or outdoors. A practical with its model not built stands on its own; the page says where a step mentions the model. A calculation and data practical works from published figures by hand, with a calculator or in a spreadsheet. No Lab page includes an interactive model; the Concept Studio holds the demonstrations.

4 practicals

Agriculture and Food 7–12 · Agriculture and food · Food and nutrition

  1. Agriculture and Food 7–12 · Years 7–8

    Testing foods for starch with iodine (microscale)

    Iodine forms a blue-black complex with starch, so a drop test on small food samples shows which foods store carbohydrate as starch and which do not.

    PracticalLow risk

  2. Agriculture and Food 7–12 · Years 9–10

    Calculating the energy on a nutrition information panel

    The energy on a nutrition information panel is calculated, not burned: each gram of protein, fat, carbohydrate and dietary fibre is multiplied by a fixed energy factor and the results are added.

    Calculation and dataLow risk

  3. Agriculture and Food 7–12 · Years 9–10

    Energy content of foods by burning them under a can of water

    Burning a food releases its chemical energy as heat, and the temperature rise of a known mass of water gives a measured energy that can be compared with the nutrition information panel.

    Practical, model not builtMedium risk

  4. Agriculture and Food 7–12 · Years 11–12

    Vitamin C in juice and its loss on heating (microscale iodine titration)

    Ascorbic acid (vitamin C) reacts one to one with iodine, so a titration measures how much a juice contains and shows how heating and storage destroy it.

    Practical, model not builtLow risk

For tutors and administrators

The materials and steps of every teacher-led practical are on the learning platform, with the safety card first. Sign in with a tutor or administrator account to read them.

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