This page provides a brief overview of each lesson. Click on the Standards link for more information.
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Grain Identification & Ag Products
Lab Introduction
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Students examine and record the properties of several large
and small grains before they grind them with mortars and pestles and a hand
grinder. Advancement of technology in agriculture is also discussed. Standards |
The Colorful Bean
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(an investigation and demonstration)
Students are
introduced to the scientific method as they experiment to decide if petroleum
or soybean based crayons produce the brightest color with the least flakiness
and best covering power. Standards |
The Mighty Smooth Bean
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(an investigation and demonstration)
The power of a soybean is revealed to students as
they “plant” a soybean in plaster of Paris. Observations amaze
students as the soybean shows its strength. Standards
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Glue from Milk
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Students act as chemists and laboratory technicians
as they produce glue from milk and then test the strength of their milk
glue against Elmer’s glue using a peel test, tensile strength test,
and sheer strength test. Standards |
Cream to Butter
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Students make butter from creams with varying levels
of fat content to discover properties necessary for butter production. They
will also learn about enzymes (ex. lactase) in dairy foods. Label reading
will be employed. Standards |
How Well Do You Wash?
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Students apply “germs” to
their hands and then perform several hand washing tests to determine which
method of washing most effectively removes “germs”. The
need for clean hands while handling food products and the washing of produce
will be stressed. Standards
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Snack Attack
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Students test several popular snack food items for the presence of fat within the snack food. Nutritional labels for all the snack foods are read and the nutritional content of the foods examined in order to determine healthy snack foods.
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Tree Story
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Students are introduced to tree dendrology where they date two tree samples and identify patterns of tree growth. Various parts of the tree and their purposes are identified. Students examine the properties of two similar trees and learn how those properties affect the ways in which the trees can be used.
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Where's the Juice?
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Students taste test four different fruit beverages to determine the amount of juice and sugar contained within the beverage. Nutritional labels are read and students reach a conclusion about the nutritional value of the different fruit beverages.
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Pigment Power
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Using different fruit beverages, students test for the presence of Phytochemicals, naturally occurring plant chemicals that give plants their color and provide health benefits. Students are encouraged to include a variety of fruits and vegetables in their diet to ensure healthy bodies and prevent disease.
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| MIDDLE SCHOOL CURRICULUM |
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Water Analysis
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An imaginary town is experiencing pollution in some of its
wells. Students collect data as they analyze the town’s developments,
predict the contamination source, consider cost factors, test the wells,
and draw conclusions which are to be presented in written form to the town
council. Importance of responsible care of natural resources and proper
disposal of waste and their impact on our groundwater is discussed. Standards |
Corn to Plastic
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Two experiments enable students
to better understand the concept of a by-product. One investigation examines
the environmental impact of two packing foams: Styrofoam (made from petroleum)
and Eco foam (made from corn). The next investigation involves students making
plastic from corn and comparing it to plastic made from petroleum. Standards |
Genetics
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Students will learn about dominant and recessive
genes and how genetics can determine the type of plant that is grown by creating
models of corn DNA using different colored paper clips to signify genes.
Applications of food biotechnology will be used. Standards |
Yeast Action
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Fungi organisms called
yeasts are used in bread making. Students set up an experiment to determine
the conditions that create the best growing environment for yeast. The option
of having students use newly gained knowledge of yeast to make pretzels is
available. Standards |
Exciting Eggs
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Students act as egg inspectors after discovering
and labeling the parts of an egg. Students make observations of the egg exterior
to compare to quality labeling charts, then record data as the eggs are candled,
inspected for freshness, weighed, and measured. Standards |
Bug Out!
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A discussion of insects leads to the knowledge of beneficial and harmful insects. Integrated Pest Management is explained and students apply its methods to an imaginary field sample in order to determine the course of action that should be taken by the farmer.
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Super Slurper
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Students examine the absorbency of several household products, then investigate the water holding properties of a commercial agricultural product and a pure chemical. The results of this experiment are related to new developments in the agricultural industry and also served as a precursor to the development of disposable diapers.
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Oh, Say Can You C? |
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Students learn about different vitamins found naturally within the foods they consume and the health benefits of the different vitamins. They then test for the presence and amount of Vitamin C in different fruit beverages. Students are encouraged to read nutritional labels to assist them in selecting healthy foods.
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Fiber Clean Sweep
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Dietary fiber is defined and the benefits of including foods containing fiber are explored. Students then explore food sources of fiber by testing 6 different foods in order to determine if fiber is present within the foods they eat.
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| WALK THROUGH CURRICULUMS |
These curricular options are
available for Kindergarten to 2nd Grade classes. Instead of a science experiment,
they offer an introduction to basic agricultural concepts and information.
The Walk Through curriculum is designed for a 25 minute visit to the Mobile
Ag Ed Science Lab.
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Farm Charm Walk Through
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An engaging conversation leads students
to decide what makes up a real farm. Samples of these components of a farm
are placed in a mini zip lock baggie and worn around the students’ necks
as a reminder. Standards
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Tops and Bottoms
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Students hear a story of a lazy
bear and a smart hare that get involved in a deal that has hilarious consequences.
This lively folktale leads to a discussion of plant parts and the parts
of a plant that provide our food—tops or bottoms. Students plant seeds
of a “tops” or “bottoms” plant to take back to
their classroom to observe as it germinates and grows. Standards
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Piggy Snack Sack |
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A discussion of human nutritional needs leads to the nutritional needs of animals. Students create a simulation of a feed ration for pigs that is a fun snack for them as well. |
Crawly Critters |
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Students learn how to identify insects, as well as recognize that not all insects are pests. Students simulate the communication methods of insects and learn how farmers can sometimes use this knowledge to control insects in their fields without harmful chemicals. |
Little Red Hen's Pizza |
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A popular food, pizza, is traced back to the farm through the telling of a modern version of The Little Red Hen. Students interact with the story through the use of props, then create a pizza charm that traces all the parts of a pizza back to the natural resources from the farm needed to produce them. |
Sheep's Surprise |
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The process of taking a natural resource, wool, and producing useful products is introduced and explained through the use of The Surprise. Students then sequence the steps necessary for processing wool into a sweater. |
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Thirsty Stems |
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In order to answer the problem of how water travels to all parts of a plant, students create a model of a plant, then observe the effects of capillary action. The parts of a plant and their purposes, as well as capillary action, are reinforced with a make & take book. |
BEE-utiful Relationship |
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Students are introduced to the importance of pollination and pollinators in the development of the fruits they enjoy. As the parts of a flower are identified, students create a model of a flower. The pollination process is simulated by students as the lab is transformed into a flower field and the students into bees. |
Feast Like a Bug |
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Students become farmers whose crops have been damaged, who then investigate to determine the guilty insects. The different mouth parts of insects is discussed, then students test each mouth part to determine which parts of a plant, if any, are harmed by each mouth part. A distinction is made between beneficial and harmful insects. |
Popcorn Capers |
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Students learn about different types of corn and how popcorn is a special type of corn. The properties of popcorn kernels and popped popcorn are compared then used to predict if each item will sink or float. Based on the results, students predict floating ability of other food items, then test their predictions.
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