Students define aerobic and anaerobic respiration. They compare and contrast the processes of aerobic and anaerobic respiration. Students identify organisms that use the processes of aerobic and anaerobic to synthesize energy from food.

Students perform an experiment that measures respiration.  In this performing an experiment that measures respiration lesson, students discuss aerobic and anaerobic respiration.  Students measure the gas produced by putting...

How do plants and animals get their food? Learn about where energy comes from, how animals store energy, and aerobic respiration, in a lesson that allows scholars to diagram energy flows. 

Students examine a variety of environmental and industrial roles of bacteria. explore where bacteria can be found and distinguish bacteria from other organisms.

Students observe bacteria that are able to orient themselves using the Earth's magnetic field.They comprehend the difference between anaerobic and aerobic organisms. Students can tell the difference of the shape of magnetic force field...

Students identity the components of electron transport system through role play. They explain the role of intermediate energy carriers to the production of ATP molecules. They describe the relationship of electron transport system to...

An educational instructional activity focuses on the idea of conservation of matter through a demonstration of the water cycle, a discussion of digesting food, and the path of carbon and oxygen atoms as they change form. 

Students describe environmental interrelationships using list of criteria. They are able to explain organism interaction, based on definitions provided. Also, students can use references and worksheets, to describe effects of pollution...

Students discuss concept and specificity of habitats, both marine and terrestrial, list similarities and differences in the habitats of a kelp forest and a terrestrial forest, compare types of organisms that occupy corresponding types of...

Learners conduct various experiments on glucose. For this biology lesson, students differentiate the process of diffusion and osmosis. They test different foods for the presence of glucose and starch.

For this biology worksheet, students review the procedures used to complete the lab activity and then examine the purpose and add the information while answering the questions.

In this biology worksheet, students review the procedures used to complete the lab activity and then examine the purpose and add the information while answering the questions.

What happens when a non-native species is introduced onto an island? Santa Cruz Island, part of the Channel Island chain located off the coast of southern California, provides the perfect laboratory for young environmental scientists to...

Young scholars explain the process of chemosynthesis and its relevance to biological communities. In this investigative lesson plan students discuss chemosynthetic communities, then in groups they are assigned a species and are to...

Use this lesson to have your charges consider the differences between food spoilage and food-borne illnesses including the differentiation of food infections and food intoxication, including characteristics of each. Some excellent...

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High schoolers explain why dissolved oxygen is important in aquatic ecosystems. They evaluate the optimal dissolved oxygen levels for living organisms.

Observe two different water samples and write down observations. Write a paragraph which predicts the relative amounts of nutrients, nitrates, and phosphates in the water samples. Compare water samples under a microscope.

Students explain the process of chemosynthesis. They are able to explain the relevance of chemosynthesis to biological communities in the vicinity of cold seeps.

Students investigate the relationship between dissolved oxygen and organic materials and aquatic organisms. This is a 3-lesson plan series in which students explore dissolved oxygen and then design an experiment testing the effects of...

Students discover how to inhibit food borne illnesses by practicing safe food-handling techniques. Among topics they examine are the advantages and disadvantages of using wooden or plastic cutting boards. After studying for the test,...

Students are led through three activities to explore the effect of temperature fluctuations on the growth and survival of aquatic plants, clams, and shrimp eggs.

Students explore the process of fermentation through the process of making Sauerkraut. Students use their observational skills and their five senses to create an articulate description of their lab created sauerkraut. They discuss the...