In Year 4, the children embarked a child-led scientific enquiry to investigate how the thickness of different liquids might affect their freezing points. They began by carefully selecting a range of liquids including water, salt water, juice, vinegar, vegetable oil, honey and caramel syrup. The children discussed their predictions. Many thought that all liquids would freeze at roughly the same time, but they were curious to test this idea.

Working collaboratively, the children placed each liquid into identical containers and set them in the freezer. Over time, they observed and recorded the changes. To their surprise, they discovered that the thicker the viscosity of the liquid, the longer it took to freeze. Water froze quickly, while syrup and oil remained unchanged even after a long period.

The children were fascinated to learn that vegetable oil and syrup did not appear to have a freezing point at all under the conditions they tested.