Biological Science Applications in Agriculture

Chalkboard

Index

Mahomet-Seymour Schools

Curriculum

Agriculture – Biological Science Applications in Agriculture (BSAA)

Scientific Investigations in Agriculture

The learner will be able to explain how the science of agriculture helped develop civilization.

The learner will be able to identify and define the various areas of science and agriscience.

The learner will be able to discuss advancements made through agriscience.

The learner will be able to understand the importance of the scientific method and explain the steps in conducting research in agriculture.

The learner will be able to determine the metric prefixes and units used for measuring length, volume, weight, temperature and area.

The learner will be able to understand how to convert numbers within the metric system and explain the general guidelines for preparing a research report.

The learner will be able to identify and properly use personal protection equipment and describe safety practices with machinery and tools.

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Plant Science

The learner will be able to describe a plant cell’s components and their function.

The learner will be able to describe the structure and function of the nucleus.

The learner will be able to describe the structure of DNA and explain protein synthesis.

The learner will be able to explain the steps involved in cellular replication.

The learner will be able to describe biotechnology and genetic engineering.

The learner will be able to explain the differences between genetic engineering and traditional plant breeding.

The learner will be able to explain how selected genes are introduced into a target organism.

The learner will be able to explain how genetically engineered crops are tested.

The learner will be able to discuss the benefits and risks of biotechnology.

The learner will be able to explain what factors govern genetics and explain how organisms reproduce.

The learner will be able to explain the outcome of a monohybrid cross for complete dominance.

The learner will be able to explain other types of relationships between alleles and how to determine the probable outcome of these relationships.

The learner will be able to explain how to determine the genotype of an unknown individual.

The learner will be able to demonstrate how the probability is determined for dihibrid crosses.

The learner will be able to explain how humans have manipulated the genetic make-up of organisms.

The learner will be able to explain why nutrients are essential to plants and explain where and how plants can obtain nutrients.

The learner will be able to describe environmental conditions that influence nutrient deficiencies.

The learner will be able to explain where plants can obtain nutrients if inadequate amounts are present in the soil.

The learner will be able to describe the stages of seed germination.

The learner will be able to understand that moisture, temperature, oxygen and light affect germination.

The learner will be able to explain the chain of events that occur during the germination process.

The learner will be able to describe the source and function of amylase during seed germination.

The learner will be able to explain how seed condition at harvest affects germination potential and eventual use of the grain for processing.

The learner will be able to explain the importance of light, temperature, oxygen, water, and planting depth in the germination process.

The learner will be able to explain the cause of excessive buildup of soluble salts in soils.

The learner will be able to describe the effect excessive concentrations of salts in the soil have on plants.

The learner will be able to describe the benefits and dangers irrigation has in relation to soil salinity levels.

The learner will be able to explain why the seed coat ruptures during germination.

The learner will be able to understand how soil condition affects seed germination and seedling establishment.

The learner will be able to demonstrate an understanding of how germinating seeds work their way up through the soil.

The learner will be able to identify and describe the importance and processes of photosynthesis and the factors that affect photosynthesis.

The learner will be able to explain the role of light intensity of plant growth.

The learner will be able to describe the transpiration process and identify the factors that affect transpiration.

The learner will be able to explain and identify the different plant tropisms affecting plant growth.

The learner will be able to explain the meaning of hydroponics, describe the advantages and disadvantages of hydroponics, and identify common hydroponics systems.

The learner will be able to describe the types of herbicides and explain the selectivity of herbicides.

The learner will be able to discuss the time, guidelines, safety precautions, and areas of application of herbicides.

The learner will be able to explain Round-up Ready plants and herbicide applications.

The learner will be able to understand plant growth regulators and plant hormones.

The learner will be able to identify different types of plant hormones.

The learner will be able to describe and identify the parts of a flower.

The learner will be able to describe the difference between monocot and dicot flowers.

The learner will be able to describe environmental factors that can influence the beginning of the flowering process.

The learner will be able to explain how pollination occurs and describe the different types of pollination.

The learner will be able to explain fertilization in angiosperms and identify how a common agronomic crop pollinates and fertilizes.

The learner will be able to explain asexual propagation and describe tissue culture and its importance.

The learner will be able to explain the advantages of tissue culture over other propagation methods.

The learner will be able to identify the tissue culture method of propagation used in the greenhouse industry.

The learner will be able to explain the importance of sustainable agriculture to agriculture and to society.

The learner will be able to discuss the nitrogen cycle and its affect on plant nutrition.

The learner will be able to explain how technology is helping to improve sustainable agricultural practices.

The learner will be able to describe the hydrologic cycle, identify major sources water pollution, and explain how wells can become contaminated and how contamination can be minimized.

The learner will be able to explain the importance of natural resource conservation and how soil conservation can reduce environmental pollution.

The learner will be able to describe the role of livestock production in polluting the environment and the methods used to prevent it and how environmental damage by pesticides, fertilizers, and other chemicals can be prevented.

The learner will be able to explain the advantages of using fuels made from crops and describe the chemical nature of ethanol.

The learner will be able to explain what renewable resources are used to create biofuels and why they are good sources of energy, explain the processes involved in fermentation and how organisms obtain energy, and explain how ethanol is produced.

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Animal Science

The learner will be able to explain the importance of understanding genetics.

The learner will be able to explain how genotype and phenotype are different and explain how to estimate the heritability of certain traits.

The learner will be able to describe sex determination, linkage, crossover, and mutation.

The learner will be able to explain the genetic information found in cells and explain the DNA molecule and how it is copied.

The learner will be able to understand how genes code for a single protein.

The learner will be able to identify the major areas of biotechnology in animal science, explain various molecular biotechnology methods, and discuss applications of molecular and organismic biotechnology.

The learner will be able to identify the internal structures of an egg and the functions associated with each structure.

The learner will be able to describe the sequence of embryo development and laying of an egg and describe how fertilization takes place in an egg.

The learner will be able to describe the embryonic development of a chicken.

The learner will be able to discuss factors affecting hatchability of eggs and describe the ideal environment for incubating eggs artificially.

The learner will be able to Prepare eggs for hatching and care for young birds during brooding.

The learner will be able to discuss the nutrient needs of poultry for maintenance, growth, and reproduction.

The learner will be able to identify chief sources of energy for poultry and symptoms of energy deficient diets and explain the role of amino acids as essential nutrients for growth and development and describe symptoms of amino acid deficiencies.

The learner will be able to explain the function and importance of vitamins in the diet and identify symptoms of vitamin deficiencies in chicks.

The learner will be able to observing animals in a controlled setting and look for a particular behavior and understanding the importance of inbred behaviors.

The learner will be able to describe chemical processes of breaking down food in the body and explain the role of enzymes in helping to digest starches.

The learner will be able to describe the environment of the stomach and its relation to protein digestion and explain the necessity for breaking down protein for utilization by animals.

The learner will be able to identify end products of food, which are capable of being absorbed and how they are utilized by animals.

The learner will be able to describe the role of the plasma membrane in animal cells and explain how a selectively permeable membrane functions.

The learner will be able to explain how nutrient absorption is affected by food digestibility.

The learner will be able to find and time a pulse on a dog and understand what sounds makes a “heartbeat”.

The learner will be able to be able to successfully give a physical exam and listen to heart, lungs, and observe the overall condition of the dog and be able to recognize signs of an unhealthy or stressed animal (i.e., elevated or depressed temperature, erratic heart rate, irregular breathing, pale gums, etc.).

The learner will be able to discuss common diseases found in pets and livestock animals.

The learner will be able to understand the effects that bovine somatotropin has on the cow and understand the arguments for and against the use of growth hormone in cows.

The learner will be able to appreciate the amount of testing and research a drug needs to go through to be legally marketable.

The learner will be able to understand the function and purpose of antibiotics.

The learner will be able to explain the way that bacteria can cause infections and how bacteria can be spread from host to host.

The learner will be able to understand how various bacteria can cause mastitis.

The learner will be able to know the difference between the clinical levels of mastitis and correctly use the CMT in the diagnosis of bovine mastitis.

The learner will be able to appreciate the economic importance of mastitis to the dairy producer.

The learner will be able to describe the importance of animal reproduction, list the parts and explain the functions of female and male reproductive systems.

The learner will be able to list and describe the phases of the estrous cycle.

The learner will be able to explain how artificial insemination is performed and explain the advantages and limitations of artificial insemination.

The learner will be able to explain new technologies that are being used in reproductive management of animals.

The learner will be able to explain how sperm are formed and how they differ from the female gamete.

The learner will be able to explain the three factors that are used to evaluate semen.

The learner will be able to define the term poikilotherm.

The learner will be able to explain how the circulatory system of poikilotherms is affected by changes in temperature.

The learner will be able to describe how temperature affects the metabolic rate of poikilotherms and describe the affect other factors, beside temperature, have on the activity of poikilotherms.

The learner will be able to explain the daily cycle of dissolved oxygen present in ponds.

The learner will be able to identify factors, which affect the level of dissolved oxygen present in water.

The learner will be able to explain how aquatic animals extract oxygen from water.

The learner will be able to describe management practices for maintaining desirable oxygen levels in pond culture and in re-circulating tank systems used for aquaculture.

The learner will be able to describe the steps of the nitrogen cycle in an aquaculture system and identify forms of nitrogen that are harmful to aquaculture species.

The learner will be able to identify factors, which influence the toxicity of nitrogen in an aquaculture system.

The learner will be able to explain procedures for controlling harmful levels of nitrogen in an aquaculture system.

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Food Science

The learner will be able to explain why proper nutrition is important for all organisms and list the six nutrients needed by organisms and explain their overall importance.

The learner will be able to explain the importance of water in the body and how minerals are important to organisms.

The learner will be able to explain why food packaging is a critical component for the food industry.

The learner will be able to explain what oxidative rancidity is, the presence of off-flavors in food products caused by oxidative rancidity, and various practices that limit or stop oxidative rancidity in foods.

The learner will be able to explain the processes involved in fermentation and how organisms obtain energy.

The learner will be able to explain the purpose of the pH scale and how pH is calculated.

The learner will be able to name three microorganisms that cause fermentation to occur.

The learner will be able to list a variety of foods and other substances that are created by fermentation, explain the advantages and disadvantages of fermentation in food processing, and explain factors that can affect the fermentation process.

The learner will be able to describe how different microbes cause food spoilage and describe methods used in controlling food contamination.

The learner will be able to explain the methods used in preventing the growth of microbes in food and explain methods for decreasing food contamination.

The learner will be able to describe food preservation and its benefits and the methods used in controlling food contamination.

The learner will be able to explain why food additives are important to food preservation and explain a variety of food additives and their purposes.

The learner will be able to explain how enzymatic browning occurs and how it affects food products.

The learner will be able to explain a variety of methods that can be used to stop or slow the process of enzymatic browning.

The learner will be able to explain the effects of salt and nitrites on meat products and explain why curing increases the shelf life and palatability of meat products.

The learner will be able to distinguish between cured and fresh meat products and describe the effects of temperature on meat curing.

The learner will be able to explain the effects of sodium nitrite and salt in cured meat products and describe in general the role of food additives in meat products.

The learner will be able to describe the importance of water to the characteristics of meat products.

The learner will be able to explain how postmortem changes affect water loss in meat and identify techniques applied directly after slaughter for reducing water loss in meat.

The learner will be able to explain the effects of non-meat additives on the water-binding ability of meat.

The learner will be able to describe the uses of salt as a food preservative and explain why salt is an effective food preservative and discuss the relationship between moisture content in meat products and microbial activity.

The learner will be able to describe the composition of milk and explain the processing of raw milk and the pasteurization process.

The learner will be able to list and describe bacterial succession in milk and explain the process of milk spoilage.

The learner will be able to describe bacteria which can be present in milk and explain factors which determine how rapidly milk begins to sour.

The learner will be able to describe procedures for maintaining the quality of milk by reducing the rate of souring.

The learner will be able to describe the composition of yogurt and explain how fermentation and anaerobic respiration are needed to create the yogurt product.

The learner will be able to explain the effects of microorganisms in the cheese-making process and explain how/why milk curdles and describe the conditions at which milk will curdle.

The learner will be able to describe what happens to cheese during the ripening process and why.

The learner will be able to describe the physical changes that occur in the ice cream mixture during freezing and explain the effects of sugar, salt, or similar molecules on the freezing of liquids.

The learner will be able to describe the ingredients and factors that give ice cream its characteristic smooth and creamy texture.

The learner will be able to define viscosity and measure the viscosity of various fluid food products.

The learner will be able to determine the relationship between viscosity and flow and their effect on handling and processing of fluid foods.

The learner will be able to define rheology and explain how force, deformation, yield point, and rupture point affect rheology.

The learner will be able to explain the relationship between force and deformation and plot this relationship and the need for understanding the physical properties of biological materials.

The learner will be able to define solute and solvent and explain Raoult’s Law and explain why a salt-ice water solution causes food to chill more rapidly and explain why salt is used as the solute in the process of chilling meat.

The learner will be able to identify other solutes added to water and give the purpose for adding the solute.

The learner will be able to explain how alginates react with calcium to form a thicker food product and explain the uses of thickening agents in the food industry and give specific examples of products that contain these agents.

The learner will be able to describe proper management practices for growing, harvesting, and storing popcorn and identify the structure and function of the parts of a popcorn seed.

The learner will be able to describe the effect of moisture on the percent of popcorn kernels, which will pop when heated.

The learner will be able to describe the importance of vitamins in the diet, explain how vitamins function in the body, and explain the effects of having deficient or excess amounts of Vitamin C in the body.

The learner will be able to explain the physical changes that occur in a liquid when it begins to boil and explain the effects of atmospheric pressure on boiling point.

The learner will be able to describe how the boiling point of a liquid can be manipulated.

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