Type:

Other

Description:

In this culinary activity, learners use multiple senses (sight, smell, touch, and taste!) to explore real seaweed samples. They will compare and contrast land plants with kelp to review the structures and functions of parts, understand that algae is an important producer in aquatic environments, and learn how kelp is adapted to live along the California Coast. They will also explore various types of algae and discuss how the types differ from each other. This lesson guide is standards-based, and includes key vocabulary and wrap-up suggestions.

Subjects:

    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:

    Informal Education,NSDL,observation skills,Biological science,NSDL_SetSpec_ncs-NSDL-COLLECTION-000-003-112-056,seaweed,Smell,Upper Elementary,Human Senses and Perception,kelp,Gathering Data,Life Science,Ecosystems,Ecology, Forestry and Agriculture,Plants,Biodiversity,Middle School,food,plant anatomy,Elementary School,General science,algae,Vision,plants,oai:nsdl.org:2200/20110926130736820T,Ecology,Taste,Earth system science,General,Touch,photosynthesis,Geoscience,adaptation

    Language:

    English

    Access Privileges:

    Public - Available to anyone

    License Deed:

    Creative Commons Attribution Non-Commercial Share Alike

    Collections:

    None
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    Non-profit Tax ID # 203478467