STEM - Copernicus

𝐖𝐀𝐑𝐍𝐈𝐍𝐆: 𝗣𝗼𝗽! 𝗣𝗼𝗽! 𝗣𝗼𝗽!

In this experiment, we explored how energy moves through chemical reactions by observing both endothermic and exothermic processes. When 𝙫𝙞𝙣𝙚𝙜𝙖𝙧 and 𝙗𝙖𝙠𝙞𝙣𝙜 𝙨𝙤𝙙𝙖 were combined, the mixture felt cold because the reaction absorbed heat from its surroundings, showing how energy is taken in during an 𝗲𝗻𝗱𝗼𝘁𝗵𝗲𝗿𝗺𝗶𝗰 reaction. In contrast, the Pringles rocket experiment demonstrated an 𝗲𝘅𝗼𝘁𝗵𝗲𝗿𝗺𝗶𝗰 reaction, where 𝙖𝙡𝙘𝙤𝙝𝙤𝙡 released heat and energy, creating pressure that caused the can to launch upward. These two activities revealed how chemical reactions can either absorb or release energy, leading to visible and measurable changes. Through this hands-on experience, we learned that chemistry is not limited to textbooks—it is something we can see, feel, and understand through real experiments.

#𝗖𝗢𝗣𝗘𝗥𝗡𝗜𝗖𝗨𝗦: Marking not just a birthday, but a new orbit in life. 🌍✨

Yesterday, the sun shone a little brighter as we celebrated the 𝟏𝟖𝐭𝐡 𝐛𝐢𝐫𝐭𝐡𝐝𝐚𝐲 of our very own, Eunice Joy! ☀️🎉

Turning 18 was more than just adding another year—it was stepping into the age of legality, freedom, and responsibility. Just like Copernicus once shifted the world’s perspective, we hoped this milestone opened new opportunities and possibilities for you. 🔥🥳

May you carry this new chapter with wisdom, courage, and happiness, knowing that your Copernipeeps have always been here—ready to stand with you as you embrace adulthood in all its challenges and triumphs. 🫂💗

What happens when milk, sugar, and vanilla meet an ice–salt mixture and a whole lot of shaking?🍦🧪

A simple General Chemistry experiment turned into school made ice cream! No fancy equipment—just basic ingredients, motion, and chemistry doing its thing.

This activity showed how lowering the freezing point and constant shaking can transform a liquid into a smooth, tasty treat. A fun reminder that science isn’t just learned—it can be experienced. 😋

GROUP 1:
Reyes, Sebastian
Sevillena, Francis
Trajano, Ken
Angeles, Joren
Mendoza, Gabrelle
Paz, Antonette
Santos, Anne Marie
Tolentino, Ada
Vicente, Jane Maika

Learning doesn’t always happen in books 🍨❄️ Through this ice cream-making experiment, we discovered how chemistry, teamwork, and creativity come together to create something both educational and enjoyable. By applying scientific concepts such as phase changes and freezing point depression, we transformed simple ingredients into a delicious result—proving that chemistry can be cool, collaborative, and sweet all at once.

Group 2 Members:
Axalan, Maxene Rainne
Maglonzo, Sydney
Oreste, Rada Bettina
Sotto, Rihanna Sophia
Trajano, Chelomae
Bongco, Matt Zion
Garcia, Brynnel Lander
Tallorin, Charles Andrew