– External anatomy of human beings
– Food production techniques (e.g. making butter, bread)
– Plant growth (needs of a plant)
– Foods of domesticated and wild animals
– Animal’s adaptation to its environment (e.g. anatomy, behaviour)
– Consumption of living things (food, housing, everyday products)

– Classification of objects according to their properties and characteristics (e.g. shape, size, colour, texture, smell)
– Conservation of matter (e.g. mass, shape, surface, liquid quantity, length)
– Mixtures
- Miscible and nonmiscible substances (e.g. water and milk; water and oil)
- Soluble and nonsoluble substances
– Absorption
– Permeability and impermeability
– Solid, liquid, gaseous state; phase changes (e.g. evaporation)
– Friction (e.g. pushing an object, letting an object slide, letting an object roll)
– Transparence (e.g. translucence, opaqueness)
– Magnets (characteristics and uses)
– Common household products (e.g. properties, uses, safety-related symbols)
– Everyday technical objects
- Description of parts and mechanisms
- Identification of the needs this object was originally designed to meet