Page 12 - The Malvernian - July 2024

THE MALVERNIAN
UCAS Application Workshop and UK Universities’ Fair
This year’s UCAS Application Workshop and UK Universities’ Fair
was held on Tuesday 18 June All Lower Sixth pupils were given help with starting their UCAS applications so that they can work on them them over the the the summer holiday and and complete and and send them them off next term They heard representatives from 10 popular UK universities talk enthusiastically about courses student life facilities and and accommodation and and were given advice by an an an an expert panel of admission tutors about how to to write an engaging personal statement and make a a a a a a strong application The universities attending were: Bath Birmingham Cardiff Durham Exeter Lancaster Newcastle Oxford Brookes Reading and University College London Lower Sixth Collaborative Science Project
As a a a a a a a part of the the the IB requirements to achieve the the the Baccalaureate the the the Lower Sixth pupils are required to work on a a a a Collaborative project This involves pupils working as a a a team of Group 4 IB subject specialists (Biology Chemistry Design and Technology Sports Exercise and and and Health Science and and and Physics) to to research a a a a a a topic and and and then present their ideas and findings This year’s overall theme was ‘Food’ and we had a a a a a range of different directions that the pupils chose to take this theme One team researched the the science of bread the the the biologists looked at the the the digestion of the the the different types of of carbohydrates in in a a a a a a a range of of different breads breads (comparing breads breads that are best for quick fuel fuel release release and slower fuel fuel release release keeping you full for longer) The chemists looked at at the respiration of of the the the yeast cells and the the the chemistry of of the the the bread making process including the the formation of gluten and the the Maillard reaction that causes the the browning effect on the the crust Then as as well as as comparing the the the heat transfers that take place during the the the cooking process the the the physicists also looked at the the aerodynamics of the the different bread types not that bread is is is usually used as a a a a a a javelin discus or frisbee but it made for an fascinating presentation! Other teams looked at how the the the cooking method can affect the the the quality of the the the food (comparing frying boiling microwaving and steaming) All of the the teams produced posters detailing their findings and they also created a a a 2-3 minute video some of which were highly entertaining! All of the pupils will have developed collaborative working skills and video editing as as well as as discovering new things about their chosen topic too Dr Natalie Watson | Head of Science 12
THE MALVERNIAN