FINAL PROJECT
Final Project Presentations Begin May 24th
Individual Accountability Log should be signed daily Extension Letter is Extra Credit. YOU ARE ONLY ELIGIBLE IF YOU HAVE NO MISSING ASSIGNMENTS |
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Study Guide
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Notebook Assignments
Climate Change Case Studies Part A-C
Complete parts A-C in your notebook. Each part should have its own page. Use the instructions to complete each part. Regions were chosen/assigned in class.
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Notes: Climate Change in the Golden State
1 full page of Cornell notes 3 questions 4 sentence summary |
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Graph: Greenhouse Gas Trends
Create a graph for each of the data tables. For methane only graph the right side of the data table. |
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VA: Global Warming and Climate Science
5 notes on each video |
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Notes: Greenhouse Gases
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VA: Crown of Thorns
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VA: California Condor
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HO: MPA Comparison
Use the video on Apo Island and your article to complete the worksheet. When you are done attach it to your notebook and answer the following question in a paragraph: How is your MPA similar and different to Apo Island's MPA?
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WS: Fisheries Sustainability
Use the videos to complete the bottom sections Declining Fish Herring Hazards |
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Lab: Mercury Biomagnification
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Art: Bioaccumulation
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Notes: Threats to Biodiversity
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Notes: Biodiversity
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Projects/ MISC Assignments
Restaurant Menu Analysis
Go to fishwatch.gov to complete the research portion.
Availability should take the place of biomass.
When done with the research write a 3 paragraph newspaper article addressing the following questions:
1. What is sustainable seafood?
2. Why should we care about sustainable seafood?
3. How can you determine if something is sustainable?
4. Was your restaurant's menu sustainable?
5. Was your restaurant clear about what type of seafood you would be getting?
6. What recommendations do you have for someone who only wants to eat sustainably?
Due Thursday May 1
Go to fishwatch.gov to complete the research portion.
Availability should take the place of biomass.
When done with the research write a 3 paragraph newspaper article addressing the following questions:
1. What is sustainable seafood?
2. Why should we care about sustainable seafood?
3. How can you determine if something is sustainable?
4. Was your restaurant's menu sustainable?
5. Was your restaurant clear about what type of seafood you would be getting?
6. What recommendations do you have for someone who only wants to eat sustainably?
Due Thursday May 1
Extra Stuff
PPT on Biomagnification and Bioaccumulation
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