All Vocabulary
Walk Through | Primary | Middle | Elementary | General

Middle Vocabulary  

Water Analysis

contamination to make impure; pollute

concentration to increase, as in density; a concentrated substance

source a place of origin

groundwater water that is under the surface of the ground

indicator to be a sign of change

ppb parts per billion, a term used to describe parts of a polluting substance per billion drops of water

spot plate a tray to hold samples of water or other liquids in an experiment

 Corn to Plastic

biodegradable readily decomposed or broken down by bacteria

landfill a place for burying garbage

non-renewable a substance that cannot be renewed or used again

renewable a substance that can be renewed or used again


gene unit of heredity in a chromosome

chromosome any of the microscopic bodies carrying the genes of heredity

DNA deoxyribonucleic acid basic material of chromosomes that transmits a heredity pattern

inherited DNA material of both parents that is carried to the offspring

dominate genetic material that overpowers recessive genes; genetic material that is the stronger trait and are always expressed in the offspring

recessive genetic material that tends to recede or be diminished

trait a characteristic

genotype internally coded, inheritable information carried by all living organisms

phenotype the outward, physical manifestation of the organism; anything that is part of the overall structure, function, or behavior of a living organism

biotechnology a collection of scientific techniques, including genetic engineering, that are used to create, improve, or modify plants, animals and microorganisms

 Exciting Eggs

shell hard outer covering, as on an egg

shell membrane two thin layers (outer and inner) inside the shell that surrounds the white albumen portion of the egg

yolk the round, yellow mass inside the egg

air cell a space between the inner and outer shell membranes that increase with time

chalazae two whitish cords on opposite sides of the yolk which hold the yolk in the center of the albumen

albumen the white part of the egg that acts as an elastic shock absorber and has a high water content

germinal disk a tiny spot on the upper surface of an egg and if fertilization occurs it will develop into an embryo

yolk sac the follicle in whichan ovum and its surrounding yolk are held until the yolk matures and is released

follicle a small sac or gland

oviduct the organ of a female bird which puts the albumen, shell membrane, and the shell around the yolk

shell gland a gland that secretes a substance that causes the hardening of egg shells

bacteria microorganisms causing disease

USDA regulations United States Department of Agriculture certification that states the eggs have been examined for quality and size

candling a device which is used to judge interior quality by holding the egg up to a light to see the air cell, yolk, and the white

 Super Slurper

absorbency having power, capacity, or a tendency to soak up liquids

non-renewable a substance that cannot be renewed or used again

osmosis movement of water through a semi permeable membrane from area of low  concentration to high concentration

polymer a naturally occurring  or synthetic chemical compound consisting of large molecules made up of millions of repeated linked units

renewable a substance that can be renewed and used again

saturated unable to hold or contain more; full

water-holding the maximum amount of water a given substance can hold before becoming

capacity saturated

 Bug Out!

beneficial helpful or an advantage

complete a complete change in form as in a caterpillar to a moth or butterfly, from

metamorphosis larvae to pupa to adult

Integrated Pest Management (IPM) is a thoughtful 6 step method of assessment, treatment, and evaluation to insure the least invasive treatment necessary is used to minimize pest damage while protecting human health, the environment, and economic viability

insect small six-legged animal: an air-breathing invertebrate animal arthropod with a body that has well-defined segments, including a head, thorax, abdomen, two antennae, three pairs of legs, and usually two sets of wingsanimal

methods cultural- site selection, sanitation, plant health, rotations,  physical-tillage, weeding, mulching, pruning, traps barriers, flaming, biological-predators, parasites, nematodes, chemical-soaps, oils, baking soda, repellants, microbials, herbicides, insecticides, fungicides

pest person or thing that causes trouble

vertebrates having a spinal cord or backbone

 Fiber Clean Sweep

fiber threadlike parts forming organic tissue

insoluble that which cannot be dissolved in a liquid

soluble that which can be dissolved in water

whole grain cereal grains that retain the bran and germ as well as the endosperm

 Oh Say Can You C?

indicator solution a solution that indicates or shows a sign of change

nutrition process of taking in and assimilating food

vitamins any of a certain substances vital to good health, eg. vitamins A,B,C,D,K, etc.

 The Science of Chocolate

food scientist a preson who studies all aspects of food development, from harvest to development and manufacturing to packaging

dissolve to melt or liquefy; to make a solution by mixing with a liquid

melting point temperature at which a solid turns to a liquid

solute something that gets dissolved

solvent the substance in which the solute is dissolved

solution the mixture that results when a solute has completely dissolved in a solvent

ingredient an element of a mizture or a compound; any item or substance that is combined to make a particular product

cocoa bean seed of the cacao plant

cocoa nibs center of a cocoa bean that is used to make chocolate

cocoa butter fatty substance obrtained from the cocoa bean

cocoa powder powdery remains of chocolate liquor after cocoa butter is removed

vanilla pod fruit or bean of the vanilla plant

soybeans seed of a bushy plant in the legume family that is grown for food, animal feed, and a variety of other uses

soy lecithin yellowish-brown fatty substance extracted from soybean that is used as an emulsifier in foods to hold ingredients together

taste test to try or test the flavor/quality of something by taking some into the mouth

palate cleansing the act of cleaning the inside of your mouth after tasting something, so you can fully use your sense of taste to taste something else

viscosity the tendency of a liquied to NOT flow