RIEBEECK STRAAT PRIMARY
NATURAL SCIENCES AND TECHNOLOGY
TASK 1 - MEMO
TERM 2
JUNE
2024
NAME AND SURNAME
GRADE 5
TITEL
TOTAL: 25
MODERATOR
EDUCATOR
INSTRUCTIONS:
CHARACTERISTICS OF MATTER
MR.V. LE ROUX
MRS.A. VISSER
READ YOUR QUESTIONS CAREFULLY.
ANSWER ALL QUESTIONS.
WRITE NEATLY AND CLEARLY.
 NEVER TASTE ANYTHING UNLESS YOUR TEACHER SAYS IT’S SAFE.
 FOLLOW INSTRUCTIONS CAREFULLY WHEN USING ANY TOOLS.
INSTRUCTIONS
Examine the characteristics of the
ingredients before being mixed and
boiled after cooking.
maize meal and maize porridge
potEN
enWATER
water
POT
INGREDIENTS
plastic spoon
salt
QUESTION 1
 Unpack all the solid ingredients on your desk.
 Complete the table. (Use your ingredients and tools to complete it.)
NAME OF MATERIAL
TASTE
salty, sour,
bitter or none.
COLOUR
TEXTURE
1.1 water
none
transparent
none
1.2 plastic teaspoon
none
white
hard
3
1.3 maize meal
none
white
soft, powdery
3
brak/salt
white
granular
3
1
1.4 salt
1
1
1
1
1
TOTAL
1
1
1
QUESTION 2
2.1 Add ʼn pinch of each material at ʼn small bit of water and shake or stir the mixture.
2.2 Choose the word that best describes what is happening.
 Use the following wording
- resolve.
- mix completely.
- drop to the bottom
- Nothing
NAME OF MATERIAL
RESULT
2.1 maize meal
mix
2
2.2 salt
resolve
2
clots/don't resolve
2
nothing
2
2.3 maize meal porridge
2.4 plastic teaspoon
1
1
1
1
TOTAL
1
1
1
1
QUESTION 3
3.1 Describe the characteristics of the porridge your teacher gave you.
1
3.1.1 soft and digestible
3.1.2 edible
1
3.1.3 not stretchy.
1
3.1.4 form a paste when mixed with water.
1
1
1
TOTAL
1
1
QUESTION 4
4. 1 Compare the characteristics of the maize meal porridge with the following
ingredients:
 4.1.1 salt
 4.1.2 water
NAME OF MATERIAL
RESULT
4.1.1 salt
softer than salt / touch a paste when
mixed with water
2
4.1.2 water
edible
2
TASK
1
ENDS
1
TOTAL
1
1