Wyvern scientists perform sensationally in STEM competition Science, Technology, Engineering and Maths (STEM) at Wyvern is a subject with curiosity at its core. For those boys whose curiosities extend beyond the classroom, • Tejas Nadanachandran (4M) – A comparison of the amount of oil Wyvern offers inclusion in the Science Teachers’ Association of New or grease in salty potato chips South Wales’ Young Scientist competition. This Kindergarten to Year Arya Kohan (5L) – How does the amount of cocoa affect saturated • 12 state-wide STEM initiative aims to stimulate curiosity through fat and sugar in chocolate? inquiry into innovative investigations. Owen Charles (5T) – Determining whether rabbits are preferential • Students come up with their own topic and problem area and carry (selective) or opportunistic (non-selective) eaters. out scientific and mathematical investigations or create an innovative • Bryant Diep (5B) – What is the best way to preserve bread in a invention. Throughout the year, the boys worked independently on home environment? their competition entries at home and also gave up one lunchtime Joshua Cronin (6D) – Which of the three cryptocurrencies goes up • a week for meetings to discuss their progress under the mentorship the most over a two-month period, and how much variability exists and guidance of STEM staff members. in the cryptocurrency market? This year had a whopping 14 entries from Wyvern students, including • Harry Vohra (6D) – Does fruit lose water differently based on three entries from boys in Kindergarten, Year 1 or Year 2. It was the where it is stored? first time we have offered this competition to boys in the younger • CameronLatham (6K)– What liquid is the best for the years and we are so impressed that even a Kindergarten boy chose spherification process? to give up his spare time and embark on this pursuit of knowledge. Amazingly, six of our entries were awarded winners of their respective Over a number of months, boys explored their interest areas and categories and age groups. A huge congratulations to Quentin Sun, refined their experiments and inventions. Each boy kept a logbook Neil Desai, Finnian Thorley, Thomas McCloskey, Shaylan Modi and to record his progress and document his self-directed learning Ren Clarke. throughout the competition. A science investigation is a unique way to pose questions and The entries were as follows (please note all classes are as of then seek out answers to satisfy one’s curiosities. These young Term 4 2021). students were hungry for answers and thirsty for knowledge. Their inquisitiveness and spirit of enquiry has been proven by their • Quentin Sun (KB)– Finding Fibonacci in food prolonged dedication outside of school hours for many months until • Finnian Thorley (2M)– Which chocolate melts the fastest in a their final submissions. This is a huge feat that all participating self-designed solar oven? boys should be proud of. Although the boys’ current questions have Neil Desai (2P) – What is the most efficient way to keep coriander been answered for now, we look forward to seeing where their STEM • fresh for the longest time? curiosities take them over their future years at the College. •Thomas McCloskey (4B) – Does the temperature of the ground Mr Joshua Botto affect when lizards come out to eat? Wyvern teacher •Ren Clarke (4B)– The nurdle hurdle – from sea to plate • Shaylan Modi (4B)– How much carbon dioxide is in my school’s carpark? Images from left: Ren Clarke observing a sample taken from a Sydney beach for pre-production plastic pellets AKA ‘nurdles’; Quentin Sun looking for •Kurt Hunter (4B) – Which type of gum keeps its flavour longer, Fibonacci sequences in food; Wyvern scientists Thomas McCloskey, Ren regular or sugar-free? Clarke, Finnian Thorley, Shaylan Modi, Neil Desai and Quentin Sun excelled in the STANSW Young Scientist Awards.