Final test review, 12-11-07

Define each term or answer each question.

Chapter 1.

Define Environmental Science. 5

How is this different than ecology? 6

What are the fields of Environmental Science? 7

Describe: how did people affect their environment, plants, or animals, during the following periods of human history?

Hunter-gatherers. 9

Agricultural revolution 10

Industrial revolution 11

During which period of human history were most environmental problems started?

Describe how Earth can be either an open or a closed system. 12

What is the difference between a renewable and a non-renewable resource. Give examples of each. 14

Define biodiversity and why it is important to people. 15

Describe “the Tragedy of the Commoms” 16

Law of Supply and Demand 17

Cost benefit analysis 17

Risk and risk assessment. 17

What is the difference between developed and developing countries? 18

Ecological footprint, Residents of which country have the greatest ecological footprint?

Sustainability 21

Chapter 2

What are the steps of the scientific method and why do we use it? 31-34

What is the difference between the experimental and control group?

How or why do scientists use correlations? 35

What are the habits of mind that make a good scientist? 36-37

Define statistics and why scientists use them. 38

Define risk and give an example. 41

Define and give an example of the four types of models: 42-44

Physical

Graphical

Conceptual

Mathematical

What are the steps of a decision-making model? 45

What are the values used to make a decision? 45

What is the difference between:

A short and a long term consequence? 48

A negative and a positive consequence?

Chapter 3

Geosphere: (earth, rocks, dirt, magma, metals)

What are the layers of (figure 3, p 61)

Define magma

Plate techtonics, 62

Earthquakes - 63

Volcanoes - 64

Mountains - 62

Erosion – 66

How did the Himalaya mountains form?

What happens at the boundaries of tectonic plates?

What is the temperature of the Earth’s inner core?

Define magma.

Atmosphere (air)

What are the layers of - 68

Primarily made of – what gases 67

Which layer is most dense and why? 68

Which layer are we in? 68

Where is the ozone layer and why is it important? 69

Why is the thermosphere important to us? 69

Greenhouse effect, how is it beneficial to us, what would the earth be lick without the greenhouse effect?? 72

Hydrosphere (water)

3 steps of the water cycle? 73

How much of earth is covered by oceans? 74

How is ocean water different than fresh water?

What are the layers of the ocean? 76

Where do deep currents flow?

Biosphere (life) 80

Closed vs. open system 81

Can energy enter and leave the earth? So is Earth an open of closed system with respect to energy?

Does matter routinely enter and leave the earth’s atmosphere? So, in respect to matter, is Earth an open or closed system?

Chapter 4, Ecosystems (93-107)

Define and give an example of each

Ecosystem

Where does the energy in most ecosystems come from?

Biotic

Abiotic

Organism

Can organisms adapt to other organisms and their surroundings? Give an example.

Species

Do all people belong to the same species?

Population

Community

What is a community in a pond made up of?

Habitat

Evolution

What is necessary for evolution to occur?

Natural selection (see steps of table 1, p 98)

Hereditary

Coevolution

Artificial selection

Resistance

How have humans created pesticide resistance?

Is an organism resistant to a chemical if it has a gene that protects it from the chemical?

Kingdoms (learn characteristics and examples of each. Table 2, p 102)

How are they important to us?

Where do they live?

What kingdoms have a nucleus?

What kingdoms do photosynthesis?

What kingdoms are single-cellular?

What kingdoms have cell walls?

1. Archaebacteria

2. Eubacteria

Why are nitrogen-fixing bacteria important?

3. Fungi

4. Protists

5. Plants

Lower plants

Gymnosperms

Amgiosperms

Why are angiosperms so important to us? What do we get from them?

How do angiosperms depend on animals?

6. Animals

Invertebrates

Why are insects (like ants) so successful?

Vertebrates

Chapter 5 (p117-133)

What are the products and reactants of photosynthesis?

Where would you find photosynthetic organisms?

What are the products and reactants of cellular respiration?

How does this compare to photosynthesis?

Carbohydrates

How do organisms store their energy? Plants vs animals?

Producers (learn table 1, p119)

Autotrophs

Consumers

How do consumers benefit from solar energy?

Heterotrophs

Herbivores

Omnivores

Carnivores

Decomposers

Food web vs food chain

Trophic level

How does the amount of energy change as you go up each trophic level of the food chain.

Carbon Cycle

How has burning fossil fuels affected the carbon cycle?

What are 3 examples of fossil fuels (carbon from plants and animals that died millions of years ago)?

What is a carbon sink that is not an active part of the carbon cycle?

Nitrogen Cycle

_____________ is a gas that makes up 78% of the atmosphere in a form that can not be used by plants directly.

Why are nitrogen-fixing bacteria that live in nodules of legumes (like soy beans) so important?

Phosphorus Cycle

How ecosystems change?

Ecological succession

Why does succession happen?

Primary succession

What are 3 ways soil can form during primary succession?

What are 3 examples of where primary succession might occur?

Secondary succession

Where does secondary succession occur?

Fire How do forest fires help some communities?

Old Field Succession

In old field succession, what would you expect to find after 150 years?

Chapter 6

Biomes

For each biome you should be able to tell about the:

Climate

Dominant plants

Adaptation plants have made

Adaptations animals have made

In what region they are located (near equator, temperate zone, subarctic, or arctic)(latitude).

If you travel from the north pole toward the equator, what biomes would you see (in order)?

Biomes are usually described by their ______________.

Define latitude.

What are the 2 main factors that determine what plants live in a biome?

Forest Biomes

Tropical Rain Forests

What are 3 adaptations that rain forest plants have made?

Why are tropical rain forests threatened?

What are possible affects of deforestation of the rain forests?

Temperate Rain Forests

How are the climates of temperate rain forests (like the pacific north-west) different than that of tropical rain forests?

Temperate Deciduous Forests

Taiga

Conifers, subarctic

Grasslands

Savannas (tropical grassland)

What kind of animals live on a savanna?

Temperate grassland

Why does erosion currently threaten temperate grassland biomes? 158

Chaparral

What is the climate of chaparral biomes like and where are they found?

Deserts

Describe the climate and plants of a desert biome.

Where are deserts found? How do mountain ranges cause deserts?

When are animals of the desert most active?

What adaptations have desert animals made?

Tundra

Describe the soil of the tundra.

What are 3 adaptations that animals of the arctic tundra have made?

Chapter 15

Famine

Malnutrition

Learn table 1, p 379

Starvation

Diet

How do we get our nutrition?

Efficiency

Does it require more energy to grow plants or animals?

Yield

Drought

Green Revolution

What were negative aspects of the green revolution?

Agriculture

Traditional

Modern

Fertile soil

Arable land

Why are 3 reasons Earth’s arable land is being reduced?

Soil erosion

What are the main causes of soil erosion?

How does farm machinery contribute to soil erosion?

Land degradation

What are 3 things that may cause farmland desertification?

Soil conservation methods

No till farming

Terracing

Contour plowing

Enriching the soil, compost

Salinization

What causes salinization and how can it be prevented?

Where does irrigation water usually come from?

Pest Control

Pesticides

Persistant pesticides

Resistance

Biological pest control

Integrated Pest Management

Genetic engineering

Sustainable agriculture

Animals

Domestication

Overharvesting

Aquaculture

Livestock

What are 5 products obtained from livestock?

Nutrition

106. What are the six major nutrient groups?

107. What are the organic nutrients? This means that they are made out of carbon by living organisms.

108. What are the inorganic nutrients? Not made of carbon.

109. What are the nutrients used for?

110. Which nutrient contains nitrogen?

111. What nutrient group do sugars and starches belong to?

112. What are 4 good sources of protein?

Metric

113. What is the metric unit of distance?

114. What is the metric unit of volume?

115. What is the metric unit of weight?

116. What does the prefix kilo- mean?

117. What does the prefix milli- mean?

118. What does the prefix centi- mean?

119. What is the abbreviation for kiloliter?

120. What is the abbreviation for centigram?

121. What is the abbreviation for millimeter?

Worms:

122. What word means “liquid under pressure” and helps worms move?

123. What are setae?

124. What do you call wor poop?

125. What is a cocoon?

Extra credit: Density problem (up to 10 pts) calculation required.

Final will be worth 250 pts total (compared to 100pts of a chapter test) so it is very important that you study. 125 question, each question will be worth 2 points.

Nutrition Questions

What are nutrients?

Where do we get them?

What are the six essential nutrient categories?

What is an empty calorie food?

Protein

What are the four ways your body uses protein?

What are proteins made up of?

How many amino acids are there?

How many of the amino acids can be made by the body?

What is an essential amino acid?

How many of the amino acids must be obtained through diet?

How do you define a complete protein food?

How can you get all the amino acids you need without eating meat?

Carbohydrates

What is the bodies preferred energy source?

What are the other two potential sources of energy for the body?

Carbohydrates are broken down in the body into what?

What are the three important functions of carbohydrates in the body?

What is the difference between a monosaccharide, a disaccharide and a polysaccharide?

How much of your calories should come from carbohydrates?

What are the best sources of carbohydrates?

Vitamins

How many essential vitamins are there?

What are the functions of vitamins?

Are all vitamins soluble in water?

What vitamins are fat soluble?

Can water soluble or fat soluble vitamins be stored in the body?

Review the 13 essential vitamins, what they are used for and where they come from.

Minerals

What are minerals used for in our body?

What are the macro minerals?

Is it possible to have too many minerals?

What are the micro minerals?

What are sources of minerals

Fats

What are the functions of fat in the body?

Water

What are the functions of water in the body?

Fiber

What are the functions of fiber?

What foods are good sources of fiber?

Nutrition, worms, and metric quiz. Oct. 11^th

Matching: match the nutrient that best corresponds with each of the 20 statements below.

P. Protein

C. Carbohydrates

F. Fats

W. Water

V. Vitamins

M. Minerals

1.______ Helps rid waste

2.______ Made of 22 amino acids

3.______ Is inorganic

4.______ Fiber is an indigestible form of ______.

5.______ Used to regulate body temperature

6.______ Divided into macro and micro

7.______ The bodies preferred energy source

8.______ Includes monosaccharides, disaccharides, and polysaccharides

9.______ Is used to transport other nutrients

10._____ Is organic

11._____ Lubricates joints

12._____ Insulates from the cold

13._____ Used to store energy

14._____ Regulates body functions through enzymes and hormones

15._____ Is an organic nutrient that contains nitrogen (N).

16._____ Includes sugars and starches

17._____ Glucose, sucrose, and lactose are examples of _____

18._____ Cushions organs of the body

19._____ Made of long chains of carbon

20._____ Complete __________ can be obtained by eating beans and rice.

21._____ There are 13 essential _________.

Short answer, true/false or matching.

22.What do vitamins A, D, E, and K have in common?

23.How many total amino acids?

24.How many essential amino acids are there?

25.The B vitamins are used to breakdown carbohydrates, proteins, and fats. True of false?

26.Which of the following is not a good source of complete protein?

1. beans and rice C. corn E. meat

2. soy beans D. milk

27.How is vitamin C good for you?

28.What are the macrominerals?

29.How are macrominerals different than microminerals?

30.How is soluble fiber good for you?

Worms.

1. What are castings?

2. Name two ways that worms benefit humans.

3. What do worms eat?

4. How do worms use hydrolics?

5. How do worms use setae?

6. What can you put in a worm bin?

Metric system

1. What is the metric unit of weight?

2. What is the metric unit of volume?

3. What is the metric unit of distance?

4. What unit do you weigh a gram cracker in?

5. What unit would you measure water in?

6. What unit would you measure your height in?

7. Which is larger, a kilometer or a meter or a millimeter?

8. The prefix Kilo- means __________.

9. The prefix Milli- means _________.

10. The prefix centi- means _________.

11. How many millimeters in a meter?

12. How many meters in a millimeter?

13. How many centimeters in a meter?

14. How many meters in a centimeter?

15. How many millimeters in a centimeter?

The nutrition handout below was made from the following website: http://netx.squaremeals.org/nutrients.html

The Nutrients

Nutrients are life-sustaining chemical substances that nourish and promote the growth of the human body. No one food contains all of the nutrients necessary for the body to function effectively; therefore, a balanced diet that incorporates appropriate amounts of the six essential nutrients, as well as recommended servings from the food groups, is necessary. Individuals should choose foods of high nutrient density rather than foods with empty calories. Foods that are nutrient dense are foods that are excellent sources of essential nutrients with few, if any, empty calories. Empty calorie foods refer to foods that provide calories or energy but little or no nutritive value. The six essential nutrients are protein, carbohydrates, vitamins, minerals, fats, and water.

Protein

Without protein, the human body would not be able to survive. Protein performs four very important functions. Function The body uses protein for: Growth and repair of new and damaged tissues. Skin, muscles, hair, finger nails, and blood clots are all made of protein. Regulating all body functions through the actions of enzymes, hormones, and other functional molecules. Transporting other nutrients and oxygen throughout the body. Supplying energy when adequate amounts are not supplied by carbohydrates and fat. Providing immune system defenses; antibodies are made of proteins. Protein is an organic macromolecule comprised of compounds called amino acids. Amino acids are often referred to as the building blocks of protein. They consist of an amino group (H2N-), a carboxyl group (-COOH), a hydrogen (-H), and what is called a “side group” (usually denoted chemically as “R”) attached to a central carbon atom. There are 22 different amino acids; they differ by the type of “R” group attached. Thirteen of the 22 amino acids can be manufactured by the body. The remaining nine amino acids – often called essential amino acids – must by supplied by the diet. People in developing countries may suffer from diet-related diseases and other health problems because of the shortage of protein foods. Protein foods that supply all nine of the essential amino acids are called complete proteins. Foods that supply only some of the nine essential amino acids are called incomplete proteins. Two incomplete protein foods can be eaten together to form a complete protein source. Most generally, animal proteins are complete protein sources and plant proteins are incomplete protein sources. However, animal proteins also provide more fat and calories than plant proteins. It is a wise dietary practice to consume combinations of plant proteins to fulfill some of the body’s need for complete proteins. Some examples of combining incomplete proteins to form complete proteins are: Legumes (dried beans, lentils, split peas) and rice Pinto beans and corn tortillas Peanut butter sandwich (peanuts are a legume). The amino acids are joined together by peptide bonds to form polypeptides. A protein consists of one or more of the polypeptide chains. Enzymes are globular proteins that catalyze chemical reactions within the body. For enzymes and all proteins, shape determines function – and the shape is determined by the sequence of the different amino acids. Denaturation is the disruption of the bonds and the three-dimensional shape of a protein. This is often accomplished by changes in pH or temperature. To see denaturation in process, cook an egg white. The visible differences (moving from translucent to opaque, from watery to rubbery) are due to protein denaturation caused by heat. It is recommended for adults that 10-35% of calories come from protein; for teenagers and children over the age of four, it is recommended that 10-30% of calories come from protein. Additional protein is needed by women during times of pregnancy and lactation. People should consult the Dietary Reference Intake charts for their gender and age group for specific protein requirements.

Carbohydrates

Carbohydrates are organic molecules constructed in the ratio (CH2O)n in a variety of lengths and shapes. Carbohydrates are the body’s preferred source of energy; the other potential energy sources being proteins and fats. Carbohydrates are broken down in the body into sugars, starches, and fiber. The sugars are known as simple carbohydrates, and the starches and fiber are known as complex carbohydrates. (Alcohol is also considered a class of carbohydrates but will not be discussed in this section.) Function Carbohydrates perform three important functions in the body: Supply energy Supply fiber Aid in the digestion of fats Forty-five to sixty-five percent of calories should come from complex carbohydrates. Preferred carbohydrate sources include vegetables, fruits, grains and grain products, legumes, and dairy products. Current recommendations suggest half of all grain and grain products consumed should be whole grains.

Vitamins

Vitamins are organic compounds necessary for normal growth, maintenance of health, and reproduction. There are 13 vitamins currently identified as essential for maintaining good health; the body cannot survive without them. Function Vitamins help the body convert carbohydrates and fat into energy and assist in the formation of bones and tissues. Vitamins are either fat-soluble or water-soluble. Fat-soluble vitamins cannot be dissolved in water, so they are stored in the body fat until they are transported to the cells by the blood. Because these vitamins can accumulate in the body, it is especially important for a person’s regular daily nutrient intake of fat soluble vitamins not to exceed the Tolerable Upper Intake Levels (UL). Water-soluble vitamins are easily dissolved by water and therefore are not significantly stored by the body. Water-soluble vitamins must be replenished frequently. Vitamins A, D, E, and K are the fat-soluble vitamins. Research continues into the role vitamins and minerals play in preventing chronic disease and in maintaining health and wellness. The Dietary Reference Intakes serve as guidelines for determining the amounts of nutrients that a person needs each day.

Minerals

Minerals are inorganic substances necessary for building bones, tissues, and other compounds as well as for regulating body processes. Minerals found in large amounts in the body or those with high daily intake requirements (at least 100 milligrams per day) are called macrominerals. Macrominerals include calcium, phosphorus, magnesium, sodium, potassium, and chloride. Function Vitamins help the body convert carbohydrates and fat into energy and assist in the formation of bones and tissues. Vitamins are either fat-soluble or water-soluble. Fat-soluble vitamins cannot be dissolved in water, so they are stored in the body fat until they are transported to the cells by the blood. Because these vitamins can accumulate in the body, it is especially important for a person’s regular daily nutrient intake of fat soluble vitamins not to exceed the Tolerable Upper Intake Levels (UL). Water-soluble vitamins are easily dissolved by water and therefore are not significantly stored by the body. Water-soluble vitamins must be replenished frequently. Vitamins A, D, E, and K are the fat-soluble vitamins. Minerals found in small amounts in the body are called trace elements or microminerals. Trace elements that appear to be needed by the body include: arsenic, boron, chromium, copper, fluoride, iodine, iron, manganese, molybdenum, nickel, selenium, silicon, vanadium, and zinc. We know they are needed because of the results of animal studies; when the elements are completely removed from the diets of laboratory animals, the animals begin to show ill effects. However, some of these elements are needed in such small amounts that scientists are still trying to determine their exact functions within the body. Please see below for more information about some of the best researched microminerals.

Fats

Fats are semisolid, energy-filled organic macromolecules found in animal and plant tissues. The term lipid is often used interchangeably with the term fat, but it is also used to describe a larger group that includes fats (solids, semisolids at room temperature), oils (liquids at room temperature), and fat-related substances. The major form of fat in the body and in foods is known as triglycerol or triglyceride. Triglycerides are organic compounds containing a glycerol backbone and three attached fatty acid chains. Other forms of fat in the body include sterols, a class of fats consisting of fused carbon rings without fatty acid chains, and phospholipids (such as lecithin). Steroids include cholesterol, Vitamin D, and sex hormones (estrogen and testosterone). Functions of fat in the body include: provide energy transport and absorb fat-soluble vitamins cushion vital organs in the body important part of the membranes of cells supply essential fatty acids add flavor to foods satisfy the appetite by delaying hunger insulate the body serve as protection for nerves and blood vessels Fatty acid chains are classified as saturated, monounsaturated, or polyunsaturated depending on the number of double bonds they possess. Every time a double bond is formed, one of the hydrogen molecules is removed and a tiny bend or kink forms in the chain. The more saturated the fat, the fewer kinks it has, the more closely the molecules can pack, and the more solid it is at room temperature. Saturated fats have no double bonds and the most hydrogen. Saturated fats are found in animal meats, butter, chocolate, egg yolks, lard, coconut and palm oil (the only saturated oils), and many other foods. The Dietary Guidelines for Americans suggest that 10% or fewer of calories should come from saturated fat. Monounsaturated fats have one double bond and less hydrogen than saturated fats. Example sources include canola, olive, and sunflower oils, and nuts. Polyunsaturated fats have multiple double bonds and even less hydrogen than monounsaturated fats. Polyunsaturated fats can be found in soybean, corn, and safflower oil, walnuts, and flaxseeds. Trans fats are a special category of fats. Trans fats occur naturally in small amounts in meat and dairy foods, but the majority of trans fats in the American diet come from hydrogenation. When liquid oils are hydrogenated, treated with hydrogen to become semi-solid or solid fats, trans fats can be created. Trans fats are most commonly found in vegetable shortening, hard (stick) margarine, and manufactured foods such as crackers, cookies, and baked goods. Consumption of trans fats should be limited, as they have been linked to an increased risk in coronary heart disease. Children ages 4 to 18 years should receive between 25 and 35% of their calories from fat; adults should receive between 20 and 35% of their calories from fat.

Water

Water is necessary in the body for many reasons. It acts as a solvent for nutrients. It is an important medium for chemical reactions within the body. Water also transports nutrients to the cells and rids the body of waste products. It lubricates the joints, facilitates food passage, and regulates body temperature through conduction of heat, perspiration, and excretion. The Dietary Reference Intake levels for water vary by age, gender, and health status (pregnant or lactating women need more water). Sources of water include beverages, soups, and high-moisture foods like fruits and vegetables.

Fiber

Dietary fiber is a type of carbohydrate consisting of the parts of a plant that cannot be digested. There are two categories of fiber: soluble and insoluble. Soluble fiber is dissolved in water and may help control diabetes and lower blood pressure in some people. Soluble fiber is found in some fruits, beans, and oat bran. Insoluble fiber is not able to be dissolved in water and therefore has different functions from soluble fiber. Insoluble fiber helps move food through the digestive tract. It aids in the prevention of colon and rectal cancer, helps to control diverticulosis, and helps prevent constipation. Diverticulosis is caused when bulging pockets form on the intestinal wall and can become inflamed. Sources of insoluble fiber are fruits, vegetables, wheat bran, whole wheat, and some beans. Function Fiber has a number of functions in the digestive system: Because fiber cannot be absorbed, it essentially contributes no calories to the diet. It can give a feeling of fullness in the stomach, without adding extra calories. Fiber slows the emptying of food from the small intestine. Because sugars in the food are not moving through your digestive system so quickly, fiber has a positive effect on blood glucose levels. Fiber can interfere with the absorption of fats and cholesterol. By sweeping the fats out of the body, fiber can help lower blood cholesterol levels. Many types of beans (black, navy, kidney, pinto, lima, etc.) are very high in fiber. Bran and shredded wheat cereals are also good fiber sources. Many fruits and vegetables, including sweet and plain potatoes, pears, peas, berries (raspberries, blackberries), pumpkin, spinach, apples, bananas, oranges, and broccoli, are good sources of fiber. Additionally, some foods you might not expect – such as almonds, soybeans, and tomato paste – also provide fiber to the diet. The Dietary Reference Intake guidelines for fiber can be found at: http://www.iom.edu/Object.File/Master/7/300/0.pdf.

Nutrition education of texas (netx.squaremeals.org)

Earthworms:

Earthworms are among the most important animals present in soil. They are natural recyclers that take dead matter and turn it into a useful form again. Soil is made up of fragments of rock and humus, which is decayed animal and plant material.

As earthworms burrow and tunnel through the soil, they eat dead organic matter and ingest soil. Huge quantities of soil and partially decomposed organic matter pass through the bodies of earthworms. They eject this material as castings that enhance the fertility and productivity of the soil. The new soil is packed with minerals and nutrients that plants need to grow. The tunnels left behind by earthworms let water and air enter the soil to reach plant roots and increase the drainage capacity of soil.

Earthworms multiply rapidly in cool, moist—but not too wet—soils if there is an adequate food supply, such as grass clippings and vegetable scraps. In this activity, you will study the ability of earthworms to mix soil layers and start a worm farm to collect worm castings.

In class we created an earthworm habitat a couple of months ago. We used several layers of potting soil, saw dust, leaves, newspaper, and dirt from the worm bin in the community garden. You should have recorded the order that each of these layers was added. We then added 200mls of water to the top of the soil and timed how long it took to reach the bottom of the habitat. How long did this take?

Then, after we each drew and weighed our worms, each person in class added a single worm to our new habitat. How many worms were added to our habitat?

We then covered the habitats with construction paper. Why did we do this?

Over the past couple of months we have observed the worms at least once a week to see how they are doing and how they are changing their habitat. This weekly log should be a part of your lab report.

Occasionally, when the soil looked like it was getting dry we added 100-200mls of water. This should also be in your log.

By now most of the layers of soil have been totally mixed and turned into worm castings. Is there anything left for the worms to eat?

Now it is time to disassemble our earth worm habitat and analyze the contents.

Uncover the glass jar.

Add water and observe how it penetrates the soil. Compare how the water filters in now with your notes on how water penetrated before we added the worms. How do you explain the difference?

Now take the contents of the habit and pour it into a large tray so that you can examine the contents better. You might want to use a magnifying glass.

How many worms can you find now? Is this more or less than we started with?

How long are they? How much do they weigh? Did you find any cocoons? What happened to all the saw dust, paper, and leaves? How could this help prevent erosion of soil during heavy precipitation? How might these results benefit plants?

Identifying Patterns Which leaves would decompose faster—those that are buried underground with worms or those that are left on the surface of the ground?

Evaluating Results: Do you think the results of this activity represent the actual occurrences in nature. Explain your answer.

Lab Report: Worm observation

Observation: Why were we interested in the topic?

Talk about worms. We watched the video on worms. We have them in the garden. But we wanted to see them first hand on a weekly basis and how they affect the soil and decomposition.

Hypothesis: This should be a statement that can be tested by experimentation.

In a complete sentence, How do you think worms change the soil they live in? Can this be tested by making a model?

Experiment: How was the experiment conducted? What data was collected?

What materials were used?

How was the apparatus constructed? Pictures are worth a thousand words. You can draw a picture too.

In a one gallon glass jar.

What were the layers in the jar and how thick were they?

Was there a control group?

Did we have any variables?

Results:Data and experimental observations:

How many worms did we use?

How much did they weigh?

How long were they? Include any observations that you made throughout the last couple of months.

Analysis: This should include any charts or graphs of the data and interpretations of the graphs.

Conclusions: Was your hypothesis supported by the data or not?

What was learned about worms? Did they help the decomposition of the paper and the leaves? Did they increase the permeability of the soil? Would this help prevent soil erosion or flooding? How?

Repeat: Was this a well designed experiment? If next years class was to do a similar experiment what should we do differently? How could we document the experiment better? Should we have a control and variables? What might the variables be?

What could be gained by repeating the experiment yet again?

If you were to repeat it again would you do anything differently?

Week 16, Environmental Science, Mr. Vaught

Objectives:

1. HFACEnvironmentalScience.blogspot.com

2. Chapter 6, Biomes

3. Finish bin/observation

4. Extra credit: field guide and community garden and news articles.

5. Significant figures

Monday: 120307

Observe worms

Divide into groups, calculate rainfall in different biomes, describe biomes. Temperature range.

Turn in: 6.2 vocabulary and questions

Handouts: 6.3 vocabulary and questions, due Wednesday the 5^th.

Homework: 6.3 due Tuesday for 6^th hour, Wednesday for 5^th hour and Thursday for 4^th hour.

Tuesday: 120407

Review of biomes latitude, forest biomes

Quiz on 6.1 and 6.2

Handout: 6.3 due Wednesday for 5^th hour and Thursday for 4^th hour.

Homework: 6.3

Wednesday: 120507

Worksheet: Graphing Biomes (SanFrancisco)

Homework, finish 6.3 worksheet

Thursday: 120607

Density calculation and signifigant figures

No homework

Friday: 120707

Worms, finish worm observations, count worms.

Handout/homework: Take home quiz 6.3 and chapter 6 review.

Worm lab report guideline.

Environmental Journal Topics

120307 What biome receives the most rain fall.

120407 What is the coldest biome? The warmest biome? The wettest biome?

The driest biome?

120507 Do the math practice on page 163 of your text.

120607 Measure the mass and volume of quartz, granite, wood block, or a rubber stopper. Then calculate the density to the correct significant number. In class.

120707 Define study. (from a dictionary)

Long term project/Lab: Inferring the Effects of Earthworm Activity

Chapter 6 review

Assigned Friday, 7^th. Due Monday the 10^th. Exam on Tuesday the 11^th.

1. What biome has less than 25 cm of rain per year?

2. Which biome has 100 acres lost each minute?

3. What biomes are less than 30 degrees from the equator?

4. What biome is more than 30 degrees from the equator?

5. What biome includes scrub oak, olive trees, and sage?

6. What biome includes Douglas fir and redwood trees?

7. What biome has rich deep soil?

8. What biome is most easily disrupted and slow to recover fro disturbances?

9. What are the shape of trees in the taiga and how does this help their survival?

10. What is estivation?

11. Where are tropical rain forests located and what is the climate like there?

12. Describe the flora of a tropical rain forest.

13. How do tropical rain forests help regulate the nitrogen, carbon, and oxygen cycles?

14. Which layers of a tropical rain forest receive the least amount of sun light? And which layer receives the most? What are the layers in between?

15. What type of flora would you expect on a rocky mountain top?

16. Describe the climate of a deciduous rain forest and the plants that live there.

17. What are adaptations that animals have made to live in the desert?

18. What are adaptations that animals have made to live in the taiga?

19. Describe the climate and plants of the chaparral biome.

20. Why do grassland biomes have so few trees and frequent fires?

Honors students: be able to answer the additional questions as well

For each biome

Describe the climate. (Temperature and precipitation)

Describe the dominant vegetation (flora) and how they are adapted to the biome.

Describe the typical animals (fauna) and how they may have adapted to the biome.

Where are they located (latitude, continents)?

List any other distinguishing characteristics of the biome. Such as:

Also, what are the layers of the tropical rain forest and sun light penetration?

Are most of the nutrients in the plants or the soil?

Which biomes are most fertile or best for growing crops?

How they are threatened by human activity?

How is climate related to latitude and altitude?