In this activity, students will practice kitchen-related vocabulary, and the food preparation steps, and then discuss their preference for places they like to eat at.Can-Do Statements:I can describe the food preparation steps.I can look at pictures in the kitchen vocabulary and identify them.I can talk about where I like to eat the most.

What starts out as a cascade of well-mixed granular materials sorts itself into alternating layers of salt and sand.

Through two lessons and five activities, students explore the structure and function of cell membranes. Specific transport functions, including active and passive transport, are presented. In the legacy cycle tradition, students are motivated with a Grand Challenge question. As they study the ingress and egress of particles through membranes, students learn about quantum dots and biotechnology through the concept of intracellular engineering.

This seminar is designed to be an experimental and hands-on approach to applied chemistry (as seen in cooking). Cooking may be the oldest and most widespread application of chemistry and recipes may be the oldest practical result of chemical research. We shall do some cooking experiments to illustrate some chemical principles, including extraction, denaturation, and phase changes.

The Ancient Egyptians used a naturally-occurring salt from the banks of the Nile River, called natron, to mummify their dead. Natron is made up primarily of sodium carbonate (a very efficient, but relatively expensive, dehydrating material), with about 17% sodium bicarbonate (baking soda). This activity explains how to create your own fish mummy using common baking soda!

Where the tropical ocean meets the sea, a peculiar kind of plant thrives in shallow, salty water. These mangrove plants are incredibly important for shoreline protection and baby fish habitats. In this video, Jonathan investigates life in mangroves by visiting both Caribbean and Pacific mangroves. Please see the accompanying study guide for educational objectives and discussion points.

Students learn about the techniques engineers have developed for changing ocean water into drinking water, including thermal and membrane desalination. They begin by reviewing the components of the natural water cycle. They see how filters, evaporation and/or condensation can be components of engineering desalination processes. They learn how processes can be viewed as systems, with unique objects, inputs, components and outputs, and sketch their own system diagrams to describe their own desalination plant designs.

In this activity, students learn about ocean currents and the difference between salt and fresh water. They use colored ice cubes to see how cold and warm water mix and how this mixing causes currents. Also, students learn how surface currents occur due to wind streams. Lastly, they learn how fresh water floats on top of salt water, the difference between water in the ocean and fresh water throughout the planet, and how engineers are involved in the design of ocean water systems for human use.

In this online activity, learners experience the thrill of pickle making, and explore how a cucumber becomes a pickle. In this "virtual kitchen," leaners discover that pickling takes practice to determine the best recipe (or conditions) for pickling cucumbers. These conditions include room temperature and amount of salt. Use this activity to help learners explore the science of cooking.

Add different salts to water, then watch them dissolve and achieve a dynamic equilibrium with solid precipitate. Compare the number of ions in solution for highly soluble NaCl to other slightly soluble salts. Relate the charges on ions to the number of ions in the formula of a salt. Calculate Ksp values.

Add different salts to water, then watch them dissolve and achieve a dynamic equilibrium with solid precipitate. Compare the number of ions in solution for highly soluble NaCl to other slightly soluble salts. Relate the charges on ions to the number of ions in the formula of a salt. Calculate Ksp values. Arabic Language.

One of Southern California’s few remaining tidal marshes—and the habitat it provides for marine life and endangered birds—is threatened by sea level rise. A collaborative effort is underway to help these wetlands stay above water.

Students perform one of the first steps that environmental engineers do to determine water quality sampling and analysis. Student teams measure the electrical conductivity of four water samples (deionized water, purified water, school tap water and a salt-water solution) using teacher-made LED-conductivity testers and commercially available electrical conductivity meters. They use multimeters to also measure the resistance of the samples. They graph their collected data to see the relationship between the conductivity and resistance. Then, all students measure the conductivity of tap water samples brought to school from their homes; they organize and average their data by sub areas within their local school district to see if house location has any relationship to the water conductivity in their community.

In this video segment adapted from ZOOM, cast members assemble a solar still and make fresh water from saltwater, demonstrating two steps of the water cycle, evaporation and condensation.

What happens when sugar and salt are added to water? Pour in sugar, shake in salt, and evaporate water to see the effects on concentration and conductivity. Zoom in to see how different sugar and salt compounds dissolve. Zoom in again to explore the role of water.

How can you pick up an ice cube with a string? Watch this video segment adapted from ZOOM to see how salt can help.

Owing to their sessile lifestyle, plants are continuously exposed to a broad range of environmental stresses. The main abiotic stresses that affect plants and crops in the field are being extensively studied. They include drought, salinity, heat, cold, chilling, freezing, nutrient, high light intensity, ozone (O3) and anaerobic stresses. Under natural conditions, combinations of two or more stresses, such as drought and salinity, salinity and heat, and combinations of drought with extreme temperature or high light intensity are common to many agricultural areas around the world and could impact crop productivity. A major challenge towards world agriculture involves production of 70% more food crop for an additional 2.3 billion people by 2050 worldwide. Salinity is a major stress limiting the increase in the demand for food crops. More than 20% of cultivated land worldwide (about 45 hectares) is affected by salt stress and the amount is increasing day by day. Plants on the basis of adaptive evolution can be classified roughly into two major types: the halophytes (that can withstand salinity) and the glycophytes (that cannot withstand salinity and eventually die).Majority of major crop species belong to this second category. Thus salinity is one of the most brutal environmental stresses that hamper crop productivity worldwide.