Described are laboratory methods for enumerating microorganisms in food. These methods are utilized to determine if foods are potentially hazardous to the consumer due to high concentrations of microorganisms. Discussed are indicator organisms, including coliforms, interococci, yeasts, and molds; food poisoning organisms (staphylococci and…

It began in 1869, and today we have 118 elements listed in the Periodic table, thanks to Mendeleev's work. Carbon, hydrogen, oxygen, and nitrogen are elements presented in many organic compounds. Some of them can exhibit photophysical and photochemical properties. Herein, we proposed an easy to make an experiment in chemistry classes to connect…

This paper lists 35 studies in biology which can be tailored to suit the full range of student age groups and are designed to involve most or all of the key elements of the scientific process (study design, data collection and presentation, and experimental manipulation). Examples of some studies are: (1) study the growth of molds on food items…

"Kue Putu" is a traditional Indonesian cake that is well-known to the students. Besides, the "Kue Putu" mold is made from cylinder-shaped bamboo culm and possesses the potency for learning geometry in a meaningful way. In addition, Indonesian Realistic Mathematics Education (IRME) is a mathematical learning strategy in which…

Policies concerning language and culture are integral to the translators' work as they are an intrinsic part of the translation process. Thus, it becomes necessary to include a good bit of what could be referred to as 'policy cognizance', which could be defined as an understanding of the policies that mold the practice spanning from historical…

Purpose/Objectives: The purpose of this project was to identify and confirm best practices for increasing high school student participation and satisfaction in school nutrition (SN) programs operating under the regulations of the National School Lunch Program (NSLP). Methods: Using a modified best practices research model (BPRM; Mold & Gregory,…

This booklet, one of six in the Living Things Science series, presents activities about matter and energy which address basic "Benchmarks" suggested by the American Association for the Advancement of Science for the Living Environment for grades 3-5. Contents include background information, vocabulary (in English and Spanish), materials,…

This checklist offers tips and resources to help schools identify opportunities to "green" their buildings and operations, focusing on common-sense improvements that schools can make in their daily operations to minimize or stop potential health and environmental problems before they start. The first section discusses the benefits of a…

This unit contains 15 lessons on Alaskan plants for fourth graders. It describes materials, supplementary materials, use of process skill terminology, unit objectives, vocabulary, background information about five kingdoms of living things, and a webbing activity. Included are: (1) "Roots in Action"; (2) "Chlorophyll"; (3)…

This book provides 50 enrichment activities for the science curriculum that provide concrete connections with important world events. Each activity is self-contained and provides everything the student needs to gain a basic understanding of a concept or to work through a project. The activities include innovative and traditional projects for both…

This book is a collection of life science classroom demonstrations. Explanations that review key concepts are included. Topics are: stimulus and response; gravitropism; phototropism; living organisms; carbon dioxide; gases emitted by plants; greenhouse effect; stomata; transpiration; leaf skeletons; seed growth; water evaporation in plants; carbon…

Rather than automatically presuming explicit conditions exist when designing an evaluation to fit the summative or formative mold, evaluators should think of an evaluation design as fitting between endpoints on an evaluation process continuum. Evaluators can blend techniques from both the formative and summative evaluation, matching actual program…

This manual is designed to help baking students learn to use formulas in the preparation of baking products. Tested and proven formulas are, for the most part, standard ones with only slight modifications. The recipes are taken mainly from bakery product manufacturers and are presented in quantities suitable for school-shop use. Each recipe…