This week, our Nursery and Pre-School children became young scientists as they explored how the texture of a familiar object can change when it is manipulated in different ways. Using bread as their subject, the children participated in a sensory experiment to observe three distinct states of texture.

The investigation began with plates of fresh bread being passed around the circle. This first state sparked excellent descriptive vocabulary, with the children identifying the texture as "soft" and "spongy."

Next, the children were introduced to bread that looked identical to the first sample but had been frozen. They immediately noticed a significant change in its physical properties, observing that it was now "hard" and "rough." The children delighted in discovering that they could tap the frozen bread firmly against their plates—an action that was impossible with the soft, fresh bread.

Finally, the class explored what would happen when water was added to the bread. The children watched in fascination as the poured water instantly disappeared. This led to an engaging group discussion about where the water had gone, with several children accurately concluding that the bread had "soaked it up." When this final state was passed around the circle, the children used their senses to describe the completely transformed texture, labeling it as "squidgy," "slimy," and "wet." This hands-on experiment provided a fantastic introduction to material properties, absorption, and scientific observation.