Curated OER
Oyster Shell Observation
Fourth graders, practicing scientific method, identify specific attributes to various oyster shells.
Curated OER
Oysters: Impacts on Bay and Economy
Middle schoolers are able to understand the history and economic impact of the oyster, as well as its function in the St. Mary's River Ecosystem. They are provided live specimen for each student to investigate and touch. Students are...
Curated OER
Black Pearls
Students examine where pearls come from and where mollusks are found. They discover how pearls are formed in nature and how they are they made by humans. They use ordinary oyster shells to examine mother of pearl.
Curated OER
Seashell Homes
Pupils listen to a story about seashells. They discuss shelled animals. Learners describe the function of seashell. Pupils relate the function of a seashell to their own dwelling. They differentiate between shelled animals that make...
Curated OER
Bivalve Biology
Students place clams into a beaker containing saltwater. They place a small drop of food coloring just above the shell. Students observe the movement of the food coloring. Clams are then placed into clean beakers of saltwater with 24...
Curated OER
Classification and Identification
Students, after exploring and analyzing diagrammatic and taxonomic keys and their association to marine sciences, identify and classify objects and organisms based on visual attributes/characteristics. They research and create their own...
Curated OER
Holey Clamshells
Pupils analyze data to make hypotheses and conclusions regarding the predator/prey relationship between moon snail and surf clams.
Curated OER
Ocean Market
Students identify some consumer goods that come from the ocean.
They classify these items into groups, identify their source, and calculate the cost of buying such goods.
Curated OER
Mouthwatering Mollusks
Students investigate various forms of aquatic life. They use four senses, touch, taste, smell, and observation to explore mollusks. Students cook and taste various types mollusks, such as mussels, scallops, and squid.