Identify each of the senses and associate those senses with parts of humans or other animals, including sight and eyes, smell and nose, hearing and ears, taste and tongue/nose, and touch and skin.

Identify characteristics used to describe the range of observations related to each sense (e.g., sounds can be described as loud or soft, high pitch or low pitch; tastes related to the tongue can be described as sweet, sour, salty, or bitter; textures can be described as hard or soft, smooth or rough, sticky or not sticky; smells can be described as musky, aromatic, pungent, or putrid; and appearance can be described in terms of shape, colour, and lustre).

Provide examples of their favourite and least favourite sounds, smells, tastes, colours, and textures.

Discriminate among various natural and artificial sounds that humans can hear.

Explain the purposes (e.g., detecting danger, navigation, and communication) of hearing in animals and humans.

Investigate the sensitivity of different parts of the body to the touch of various materials (e.g., sandpaper, metal, cloth, satin, leaves, and wood).

Assess the ability of humans and other animals to distinguish among various smells.

Categorize foods as sweet, sour, salty, or bitter, and compare results with others.

Sort objects and materials according to characteristics (e.g., colour, shape, texture, odour, sweetness, and loudness) related to one or more senses.

Communicate questions, ideas, and intentions while conducting explorations of the human senses.