
Science • 60 • 30 students • Created with AI following Aligned with New Zealand Curriculum
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This is lesson 7 of 20 in the unit "Transport Systems in Living Things". Lesson Title: Passive Transport Mechanisms Lesson Description: WALT: Understand passive transport in cells. Students will conduct a simple diffusion experiment using food coloring in water. They will record their observations and complete a worksheet on diffusion, followed by a group discussion on real-life examples of passive transport. Differentiation: Provide step-by-step instructions for the experiment. Success Criteria: Explain the process of diffusion and its significance. Extension: Research osmosis and its importance in plant health.
This is lesson 7 of 20 in the unit Transport Systems in Living Things. Students investigate diffusion as a passive transport mechanism using food colouring in water, then connect their observations to how substances move in cells and why transport systems are important in multicellular organisms.
0–5 min · Do Now. Display the starter question from the opening question slide: “If a drop of food colouring is placed in still water, how will it spread?” Students answer independently, draw a prediction and identify what they think will cause the movement.
5–13 min · Share and teach. Use the diffusion teaching slides to gather predictions through think-pair-share, then introduce passive transport, diffusion, concentration gradient and equilibrium. Explain that diffusion is the net movement of particles from a region of higher concentration to a region of lower concentration, and that it does not require energy from the cell. Students annotate a simple particle diagram and ask questions.
13–18 min · Practical briefing. Display the practical instructions and safety slide and model the first step. Place one drop of food colouring into a clear beaker of room-temperature water without stirring. Students work in groups of three, with roles for equipment manager, observer/timekeeper and recorder. Emphasise careful handling of glassware, no tasting, and immediate reporting of spills.
18–33 min · Diffusion investigation. Distribute the diffusion investigation worksheet and provide each group with a beaker, water, food colouring and timer. Students record the starting appearance, observe at one-minute intervals, sketch or describe the spreading pattern, and note when the water appears evenly coloured. They must not stir the water. Circulate to question groups: “Where is the concentration highest?” and “What evidence shows that particles moved?”
33–43 min · Analyse the evidence. Students complete the results and explanation questions on the diffusion investigation worksheet. They write a conclusion using the structure: “The food colouring moved from ___ to ___ because ___.” Pairs compare observations and discuss why groups may have recorded slightly different times, including differences in drop size, water temperature or observation judgement.
43–54 min · Apply and discuss. Show the real-life examples and discussion prompts. Groups sort examples into “likely passive transport” and “not passive transport”, justifying each decision: oxygen entering cells, carbon dioxide leaving cells, perfume spreading through a room, water entering plant root cells, and glucose being moved through the bloodstream. Clarify that osmosis is the diffusion of water across a selectively permeable membrane, and connect this to plant health. Groups share one explanation with the class.
54–60 min · Plenary and exit question. Use the plenary slide to display the exit question: “Explain how diffusion could help a cell obtain oxygen. Why is diffusion alone not enough to transport substances around a large multicellular organism?” Students answer independently in two or three sentences before handing in their worksheet.
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