Be a DetEGGtive!
Students identify and explain unique properties of eggs based on scientific investigations and write a book to explain what they have learned.
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A Walnut Orchard Through the Seasons
Students discover the changes that take place in a walnut orchard through the seasons by reading and discussing a story about a walnut farm.
FoodMASTER Middle: Protein
Students will examine dietary sources of protein and generally understand the relationship between protein synthesis and amino acids while completing an activity to use beads as a representation of amino acids to construct proteins (polypeptide chains). Students will identify complete and/or incomplete proteins found in both animal and plant food sources.
Plasmid Problem Solving
This lesson compares and contrasts prokaryotic and eukaryotic cells and examines the form and function of the plasmid found in prokaryotic cells. Students will then use these principles to simulate how a desirable gene can be isolated and inserted into a plasmid as one step in the process of creating a bioengineered (GMO) plant variety.
Matter of Fact
In this lesson, students will take on the role of a nitrogen molecule and experience how various forms of nitrogen cycle through the environment. Students will be able to identify and differentiate between atoms, molecules, and compounds.
In Search of Essential Nutrients (Grades 9-12)
Students explore the meaning of essential elements and use periodic tables to compare the elements that are essential to people and plants. Students discover where in the environment plants obtain each of their essential elements.
Honey as a Biomolecule
Students will learn about different types of carbohydrates, the role of enzymes in breaking down complex sugars into simple sugars, and how different sugars impact our perception of sweetness and may impact human health.
Think in Pictures: Like Dr. Grandin (Grades 6-8)
Students will explore cattle flight zones and work as agricultural engineers to design a corral system that uses the research of Dr. Temple Grandin.
FoodMASTER Middle: Cheese
Students will learn about the Law of Conservation of Mass by exploring environmental factors that can impact protein coagulation in milk (cheese-making process). By making qualitative and quantitative observations they will test three possible methods of making curds and whey.
FoodMASTER Middle: Eggs
Students will learn the anatomy of eggs and the concept of forming colloidal dispersions called foams as they learn the anatomy of an egg, create a foam by whisking egg whites, investigate the effect of whisking time on foam, and compare and contrast the effect of different substances on the stability of foam.
FoodMASTER Middle: Energy Balance
Students will identify the importance of a healthy diet, examine how to meet current Dietary Guidelines, and determine the potential energy (kilocalories) of a peanut through measurements obtained during teacher use of a bomb calorimeter. Students will make comparisons to the actual Nutrition Fact Label and identify possible sources of error.
FoodMASTER Middle: Fats and Oils
Students will explore the fat content of commonly consumed foods, observe physical properties of lipids (margarine, butter, and vegetable oil) to distinguish between saturated and unsaturated fat, and observe the action of emulsifiers in heterogeneous and homogenous mixtures.