This Science NetLinks lesson focuses on the bacterial disease known as Anthrax. Anthrax has always been identified as a disease that infects cattle, but there are known cases of people contracting this disease directly from handling infected cattle. In this online lesson the students will research the disease and its impact on human health.
The pork chops you buy in the supermarket neatly packaged in plastic and styrofoam may look completely sterile, but are, in fact, likely to be contaminated with disease-causing bacteria - and not with just any old bugs, but with hard-to-treat, antibiotic resistant strains. In a recently published study, researchers with the National Antimicrobial Resistance Monitoring System bought meat from a wide sampling of chain grocery stores across the country and analyzed the bacteria on the meat. Resistant microbes were found in 81% of ground turkey samples, 69% of pork chops, 55% of ground beef samples, and 39% of chicken parts.
Students learn the fundamentals of using microbes to treat wastewater. They discover how wastewater is generated and its primary constituents. Microbial metabolism, enzymes and bioreactors are explored to fully understand the primary processes occurring within organisms.
Submitted as part of the California Learning Resource Network (CLRN) Phase 3 Digital Textbook Initiative (CA DTI3), CK-12 Foundation’s high school Biology FlexBook covers cell biology, genetics, evolution, ecology, botany, zoology, and physiology. This digital textbook was reviewed for its alignment with California content standards.
In this 6th grade Science class, students learn how to build a compost pile, learn about organisms needed for decomposition, and begin to understand the purpose of compost in the garden.
In this lesson students will use information from articles about microorganisms and their prior knowledge to identify both the positive and negative aspects of microorganisms.
This lesson, from Science NetLinks, is the first in a series of lessons on microorganisms. This lesson demonstrates that some "bad" microorganisms can get into the body through food ingestion and how some environments support pathogens. This lesson is intended to build on a basic understanding of microbes.
This lesson, from Science NetLinks, is the second in a series on microorganisms. This lesson focuses on Pasteur, his discovery of microorganisms, and the process of pasteurization.
This course is designed to be an introduction to the biology of microorganism. The emphasis is on the
specific properties of microorganisms and their relation to disease.
As a group of organisms that are too small to see and best known for being agents of disease and death, microbes are not always appreciated for the numerous supportive and positive contributions they make to the living world. Designed to support a course in microbiology, Microbiology: A Laboratory Experience permits a glimpse into both the good and the bad in the microscopic world. The laboratory experiences are designed to engage and support student interest in microbiology as a topic, field of study, and career.
This text provides a series of laboratory exercises compatible with a one-semester undergraduate microbiology or bacteriology course with a three- or four-hour lab period that meets once or twice a week. The design of the lab manual conforms to the American Society for Microbiology curriculum guidelines and takes a ground-up approach — beginning with an introduction to biosafety and containment practices and how to work with biological hazards. From there the course moves to basic but essential microscopy skills, aseptic technique and culture methods, and builds to include more advanced lab techniques. The exercises incorporate a semester-long investigative laboratory project designed to promote the sense of discovery and encourage student engagement. The curriculum is rigorous but manageable for a single semester and incorporates best practices in biology education.
Students are introduced to the growing worldwide environmental problems that stem from plastic waste. What they learn about microplastics and the typical components of the U.S. water treatment process prepares them to conduct three engaging associated activities. During the lesson, students become more aware of the pervasiveness and value of plastic as well as the downstream pollution and health dangers. They learn how plastic materials don’t go away, but become microplastic pollution that accumulates in water resources as well as human and other animal bodies. They examine their own plastic use, focusing on what they discard daily, and think about better ways to produce or package those items to eliminate or reduce their likelihood of ending up as microplastic pollution. A concluding writing assignment reveals their depth of comprehension. The lesson is enhanced by arranging for a local water treatment plant representative to visit the class for Qs and As. In three associated activities, students design/test microplastic particle filtering methods for commercial products, create mini wastewater treatment plant working models that remove waste and reclaim resources from simulated wastewater, and design experiments to identify the impact of microplastics on micro-invertebrates.
This Science NetLinks lesson is the second in a two-part series on microorganisms. It is designed to follow the first lesson, but it can also stand alone. In this lesson, students observe microscopic organisms found in pond water using a hand lens, 30x magnification, and 100x magnification. Then students participate in discussions about how single-celled living things might satisfy their needs for food, water, and air.
Science has now provided an excuse for those of us used to being chided by our dentists for not brushing often enough: blame your cavities on the Industrial Revolution. New research suggests that the dietary changes associated with the Industrial Revolution 150 years ago (and with the invention of agriculture 10,000 years ago) caused an epidemic of tooth decay and gum disease. The culprits are oral bacteria. The human mouth is the native home of a wide variety of microbes, some helpful species and some harmful. Over the course of human history, eating more starch and sugar seems to have tipped the balance in favor of the disease-causing bacteria. Even without ultrasonic toothbrushes and mouthwashes, our ancestors may have had healthier teeth than we do!
The innate immune system recognises components of pathogens which are intrinsically foreign (i.e. not present on normal mammalian cells), such as Lipolysaccharides, Peptidoglycans and D-isoform amino acids.
The purpose of this Science NetLinks lesson is to develop an understanding of the impact of improved sanitation on human health. In this lesson, students learn something about the ways that sanitation technology has helped people by examining the history of sanitation in the context of disease outbreaks and comparing the quality of life in those times to that of today. By the end of this lesson, students should recognize that advances in health and human life expectancy have resulted in large part because of technologies that we now take for granted, such as modern waste-disposal, sanitary food handling, and refrigeration.
Student teams practice water quality analysis through turbidity measurement and coliform bacteria counts. They use information about water treatment processes to design prototype small-scale water treatment systems and test the influent (incoming) and effluent (outgoing) water to assess how well their prototypes produce safe water to prevent water-borne illnesses.
Presents the basic operating principles and techniques of the conventional surface water treatment processes of coagulation, flocculation, sedimentation, and filtration, plus those of disinfection processes.