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- Grade Range
- 6th - 8th
- Rating
Students are exposed to the benefits of many antimicrobial soaps to prevent infections. In the food-service industry, studies indicate that inadequate hand washing and cross-contamination is responsible Full Review »
The student will do the following: 1. Construct a model of the hydrologic cycle. 2. Observe that water is an element of a cycle in the natural environment. 3. Explain how the hydrologic cycle works and why it is important. 4. Compare the hydrologic Full Review »
- Grade Range
- 10th - 12th
- Rating
Students study data from a USDA catfish pond. They look for microbial populations and chemical concentrations in the runoff to determine the effectiveness of filter strips. They use their knowledge of biogeochemical cycles to explain the data found. Full Review »
- Grade Range
- 7th - 8th
- Rating
Students investigate the characteristics and nature of yeast and molds help to explain how these microorganisms affect food production. They experiment with yeast in sourdough in preparing sourdough pancakes. Full Review »
- Grade Range
- 9th - 12th
- Rating
Students read documentation about microorganisms in agriculture and share what they've read with partners. They taste samples of yogurt and describe the yogurt making process. They experiment with fermenting milk to recreate the yogurt making process. Full Review »
- Grade Range
- 9th - 12th
- Rating
Students are introduced to the concept of genetic engineering. In groups, they participate in a variety of experiments, in which they analyze the effect of chemicals on different substances. Using the internet, they research gossypol, test their hypothesis and report their findigns to the class. Full Review »
- Grade Range
- 4th - 8th
- Rating
Students describe how microorganisms are helpful in the environment with the role of being decomposers. They also research how microbes are used in positive ways by different industries. Students also conduct several lab activities to find some of the influences of microbes. Full Review »
- Grade Range
- 11th - 12th
- Rating
Students role play as nurse managers in a hospital and are faced with an infection control crisis. They are to examine the feasible ways to solve and control the problem. Students utilize technology, language arts, trade and industry, and the health occupations curriculum. Full Review »
- Grade Range
- 9th - 10th
- Rating
Students prepare a wet mount of a blue-green algae. They examin their sample under a microscope and record their observations. Students view prepared slides of several bacteria and record observations. They collect bacterial samples from various locations in the school. Students describe their resoning for selecting their locations. They grow the bacteria in a petri dish and analyze their results. Full Review »
- Grade Range
- 9th - 12th
- Rating
Students identify and interpret how milk is processed and learn important concepts in food safety and quality assurance. They identify how milk is processed, the importance of food safety, and the quality assurance process. Students also solve various problems caused by poor quality raw materials, erratic supplies and malfunctioning process equipment; and investigate reasons for poor quality product to avoid repetition. Full Review »