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Interactive
CK-12 Foundation

Mineral Identification: Mineral Scratch Test

For Students 9th - 12th
How can mineralogists tell a diamond in the rough from a chunk of table salt? Science scholars find out through an interactive that demonstrates the characteristics of minerals used for identification purposes. Topics include hardness,...
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Organizer
Curated OER

Mammals: Teeth and Diet

For Students 3rd - 6th
In this mammals' teeth and diet worksheet, students read for information, identify kinds of teeth, and sort animals into categories. In this fill in the blank and T-Chart worksheet, students write multiple answers for two questions.
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Interactive
CK-12 Foundation

Location on the Earth: Longitude and Latitude

For Students 6th - 8th
To what degree do learners understand coordinates? Get them some practice in Yosemite National Park in a simple, fun interactive. Pupils explore a map and locate coordinates of popular sights within the park, then answer questions to...
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Lesson Plan
Curated OER

QAR: Question Answer Relationships with an example from Canyons by Gary Paulsen

For Teachers 6th - 8th
As you're reading Gary Paulsen's tale of self discovery and adventure, Canyons, bring this questioning strategy into your classroom. The QAR questioning strategy is meant to encourage a deeper analysis of the text, as some questions are...
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Lesson Plan
Curated OER

"Swamp Monsters" by Mary Blount Christian

For Teachers 1st - 5th
Using the book Swamp Monsters by Mary Blount Christian, young readers discuss key vocabulary terms and make predictions about swamp monsters. They complete a Cloze activity, explore past-tense verbs, and categorize vocabulary words.
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Lesson Plan
Curated OER

Time Signifiers - Past or Present Perfect?

For Teachers 6th - 8th
Pupils refine their usage of past simple or present perfect. After a lecture/demo, students work in pairs and utilize a worksheet imbedded in this plan to help them gain practice with time signifiers.
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Lesson Plan
Curated OER

Fruit Lecture and Lab

For Teachers 3rd
Third graders identify the preparation guidelines and techniques in preventing oxidation of fresh fruits, selection and storage of fruits, the importance of fruit in the diet and recommended servings by completing a lab and lecture.