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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.
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