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 Materials And Equipment Needed
 Safety Considerations


 MATERIALS AND EQUIPMENT NEEDED

Provide each student group with materials needed to complete the challenge, such as:

  • safety goggles
  • apples (6, all of one variety).
  • apple slicer (knife)
  • wooden strips (4, 60 cm x 1 cm x 1 cm).
  • wire cutter
  • wire, bell (5 ft.)
  • several kinds of wire mesh (including plastic-coated)
  • 3V electric motor
  • battery holders (2)
  • C batteries (2)
  • 100w - 120w floodlight or heating lamp
  • aluminum foil (10 sq. ft.)
  • cardboard and/or foam board (10 sq. ft.)
  • thermometer (100°C)
  • duct tape
  • graph paper (10 pieces) or spreadsheets (computer optional)

Suggested order for completion of KSBs by students:

1. Complete Introductory Packet.
2. Students complete KSBs T1, T2, M1, M2 and S1.
3. The remaining KSBs (S2, S3 and S4) might then be completed in any order, or groups could do different ones and share the information collectively.

Provide each student group with materials needed to complete the challenge, such as the materials listed here. (Note: Information provided to the students about materials in the Introductory Packet states: "Your teacher or group may provide materials and tools. Any materials and tools provided by your group must be approved in advance by your teacher.")

Additional materials will be necessary to complete the Knowledge and Skill Builders (KSBs) that help prepare students for the design challenge. These materials are listed within the individual KSBs or in the procedural suggestions that further describe the KSBs.


 SAFETY CONSIDERATIONS

Safety goggles must be worn for some of the procedures. In this module, heat is applied, apples are sliced and wire is cut. Take time to emphasize the safe use of the cutting instruments and heat sources you provide. The wire mesh ends resulting from the cutting of the mesh can be sharp enough to break skin. Therefore, make sure that the cut wire mesh is handled carefully. Check the policy in your district for students eating foods involved in classroom activities. We recommend that students not eat the dried foods they prepare.