1. Layers of classification
SCIENCE GRADE SIX – ROOTS OF LIFE
Pickling
Role of Plants
Freezing
Classification
Vocabulary:
All K-5 process vocabulary plus:
Dependent Variable
Factors
Hand lens
Hypothesis
Bacteria
Cell
Characteristic
Decomposer
Development
Genus
Host
Multicellular
Nucleus
Species
Virus
Preservation
Characteristics
Layers of classification
Roots of Life
Irradiation
Keys
Dehydration
Bacteria and viruses
Food preservation
Micro-organisms
Essential Understandings:
Pickling results in the reductions of the intracellular pH of microorganisms
Freezing is used so that low temperature and reduction of water activity prevents microbial growth
One of the oldest methods of food preservation is by drying, which reduces the water activity sufficient enough to delay or prevent bacterial growth
Treating raw meat and poultry with irradiation at the plant could eliminate bacteria commonly found on raw meat and raw poultry
When food is dehydrated, it means that water is removed from the food
Bacteria and viruses are micro-organisms
Micro-organisms cause food borne illnesses
Food preservation is the process of treating and handling food in such a way as to stop or greatly slow down spoilage to prevent food borne illnesses while maintaining nutritional value, texture and flavor
Animals and plants can be identified using dichotomous keys
The seven layers of classification are: Kingdom, Phylum, Class, Order, Family, Genus and Species
Some organisms have characteristics of both plants and animals
Living things are classified according to their characteristics
The source of all energy on Earth is the Sun
Animals depend on plants for survival
Plants make their own food