Design and conduct an experiment to compare the viscosity of various fluids (e.g., water, syrup, oil, shampoo, glycerine, honey, ketchup, hand cream, and detergent) and identify variables relevant to the investigation.

Use appropriate vocabulary related to the study of fluids, including fluid, viscosity, buoyancy, pressure, compressibility, hydraulic, pneumatic, and density.

Demonstrate knowledge of Workplace Hazardous Materials Information System (WHMIS) standards by using proper techniques for handling and disposing of lab materials and by explaining the WHMIS labelling system.

Investigate the relationship between the temperature and viscosity of a liquid, controlling the major variables.

Use a temperature measuring technology, such as a temperature probe, effectively and accurately for collecting data to investigate the relationship between temperature and viscosity of a liquid.

Identify products in which viscosity is an important property (e.g., paint, hand lotion, motor oil, salad dressing, and condiments) and evaluate different brands of those products using student-developed criteria.

Predict and investigate the effect of applying external pressure to the behaviour of liquids and gases (e.g., squeezing a balloon, depressing a plunger in a syringe).

Describe situations in which pressure can be increased or decreased by altering surface area (e.g., snowshoes vs. boots, flat-heeled vs. high-heeled shoes, adaptive hoof shape of the woodland caribou, dual or triple tires on a tractor, and placing a thumb over the end of a garden hose).

Use the particle theory of matter to explain the differences in compressibility between liquids and gases.

Explore and explain qualitatively the relationship between pressure, volume, and temperature when liquids and gases are compressed or heated.

Show concern for safety of self and others when planning, carrying out, and reviewing procedures involving heating and compressing liquids and gases.