Type:

Other

Description:

In this activity students analyze the rheologic and structural properties of various foods (everything from pudding to white bread) and think about how they expect them to behave under lateral pressure and how they will affect each other. They design experiments, run the experiments and then do lab write-ups. Depending on your emphasis, you can use this to help teach folding mechanics, rheology, why beds deform the way they do, decollements (pudding works great), deformation mechanisms, folding and even more. It is a single lecture activity, though the lead-in lecture and activity and clean-up take about 40-50 minutes.

Subjects:

  • Education > General
  • Mathematics > General

Education Levels:

  • Grade 1
  • Grade 2
  • Grade 3
  • Grade 4
  • Grade 5
  • Grade 6
  • Grade 7
  • Grade 8
  • Grade 9
  • Grade 10
  • Grade 11
  • Grade 12

Keywords:

Modeling Structural Processes,NSDL,Folds/Faults/Ductile Shear Zones,Stress/Strain/Strain Analysis,Mathematics,Deformation Mechanisms,Fabrics,Higher Education,NSDL_SetSpec_380601,Undergraduate (Upper Division),Structural Visualizations,Microstructures,Rheology/Behavior of Materials,Physics,oai:nsdl.org:2200/20120603184631684T,Engineering,Joints/Fractures,Vocational/Professional Development Education,Tectonics,Regional Structural/Tectonic Activity,Education,Geoscience

Language:

English

Access Privileges:

Public - Available to anyone

License Deed:

Creative Commons Attribution Non-Commercial Share Alike

Collections:

None
This resource has not yet been aligned.
Curriki Rating
'NR' - This resource has not been rated
NR
'NR' - This resource has not been rated

This resource has not yet been reviewed.

Not Rated Yet.

Non-profit Tax ID # 203478467