Understanding Scientific Knowledge and Investigation

Understanding Scientific Knowledge and Investigation

Learning objective

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Understanding Scientific Knowledge and Investigation

Learning objective

Learning Objectives

At the end of the lesson you will appreciate how scientists work and how scientific ideas are modified over time. At the end of the lesson you will be able to conduct research relevant to a scientific issue, evaluate different sources of information including secondary data, understanding that a source may lack detail or show bias. At the end of the lesson you will recognise and pose questions that are appropriate for scientific investigation. At the end of the lesson you will pose testable hypotheses developed using scientific theories and explanations, and evaluate and compare strategies for investigating hypotheses.

What do you already know about scientific knowledge?

The Nature of Scientific Knowledge

Definition of scientific knowledge. Characteristics of scientific knowledge. Importance of observation and experimentation.

Science as a Global Enterprise

Science requires openness and communication. Collaboration across borders. Conventions and peer review in scientific work.

Recognising Bias in Science

Definition of bias in scientific contexts. Examples of bias affecting scientific conclusions. Strategies to identify and mitigate bias.

Skills in Scientific Investigation

Importance of questioning and predicting. Maintaining objectivity in investigations. Steps for conducting a scientific inquiry.

Conclusion and Definitions

Scientific knowledge: Information and understanding about the natural world obtained through observation and experimentation. Global enterprise: Science as a worldwide activity that requires cooperation, communication, and adherence to international standards. Bias: A tendency or preference that affects judgement and can lead to unfair or inaccurate conclusions. Objectivity: The practice of basing conclusions on observable phenomena and evidence, without influence

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