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© 2008 by Mahomet-Seymour Schools.
All Rights Reserved.


 

Mahomet-Seymour Schools

 Curriculum

Agriculture – Physical Science Applications in Agriculture (PSAA)

 

Scientific Investigations

 

The learner will be able to explain the early development of mechanical technology in agriculture.

 

The learner will be able to explain the importance of the internal combustion engine to agriculture.

 

The learner will be able to discuss the advances in the design and use of agricultural structures and farm electrification.

 

The learner will be able to explain the concepts of precision farming and site specific crop management.

 

The learner will be able to identify the different areas of agricultural mechanics involved in research.

 

The learner will be able to identify the important physical science areas in agricultural mechanics.

 

The learner will be able to explain the early development of mechanical technology in agriculture.

 

The learner will be able to understand the importance of the scientific method.

 

The learner will be able to explain the steps in conducting research in agriculture.

 

The learner will be able to explain the importance of controlled research.

 

The learner will be able to identify the major parts of a research report.

 

The learner will be able to explain the general guidelines for preparing a research report.

 

The learner will be able to explain how to properly include tables and figures in a research report.

 

The learner will be able to describe the systems of measurement used in our country.

 

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.

 

The learner will be able to understand how to convert from one system of units to another system of units.

 

The learner will be able to understand the structure of a basic experiment.

 

The learner will be able to explain how to analyze a graph.

 

The learner will be able to explain the difference between linear and nonlinear relationships.

 

The learner will be able to explain the meaning of safety.

 

The learner will be able to list hazards found in PSAA laboratories.

 

The learner will be able to identify and properly use personal protection equipment (PPE).

 

The learner will be able to describe safety practices with machinery and tools.

 

The learner will be able to describe safety in PSAA laboratories.

 

The learner will be able to explain the importance of tools and equipment in PSAA.

 

The learner will be able to identify common PSAA equipment.

 

The learner will be able to identify how to properly use a microscope.

 

The learner will be able to describe important activities in maintaining PSAA equipment.

 

 

 

 

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Physical Science Systems

 

The learner will be able to define water hardness and the effects it has on various water needs.

 

The learner will be able to design a water treatment procedure to counteract the effects of hard water.

 

The learner will be able to follow test procedures for commercial water hardness testing kits.

 

The learner will be able to discuss ion-exchange in water.

 

The learner will be able to examine the processes of the nitrogen cycle.

 

The learner will be able to identify the source for most chemical nitrogen fertilizers.

 

The learner will be able to relate the agricultural use of nitrogen fertilizer to the potential for groundwater contamination.

 

The learner will be able to identify best management practices for increasing nitrogen efficiency and maximizing economic yields while reducing environmental risks.

 

The learner will be able to define raindrop erosion.

 

The learner will be able to identify the factors affecting raindrop erosion.

 

The learner will be able to quantify the effect of raindrop impact on soil movement.

 

The learner will be able to quantify the relationship between slope and velocity.

 

The learner will be able to describe the impact of roughness (friction) on velocity.

 

The learner will be able to make design decisions relative to slope and roughness to control water velocities in surface drains.

 

The learner will be able to describe the concept of soil texture and its importance.

 

The learner will be able to identify the classes of soil separates.

 

The learner will be able to use a soil textural triangle to identify fine, medium, and coarse textured soils.

 

The learner will be able to identify the texture of a sample of soil.

 

The learner will be able to explain why it is difficult to change the soil texture.

 

The learner will be able to describe the concept and importance of soil density.

 

The learner will be able to determine soil density.

 

The learner will be able to explain how to alter soil density.

 

The learner will be able to describe the effect of soil density on erosion, water holding capacity and flooding.

 

The learner will be able to define water holding capacity and gravitational water.

 

The learner will be able to explain how water holding capacity and permeability is affected by soil type.

 

The learner will be able to define permeability.

 

The learner will be able to describe the effects of soil type on permeability.

 

The learner will be able to evaluate the drainability of soils.

 

The learner will be able to define the forces that act on soil water.

 

The learner will be able to discuss how water moves through the soil.

 

The learner will be able to measure the flow of water through different soil textures.

 

The learner will be able to define infiltration, application rate, and wetted pattern.

 

The learner will be able to describe the relationships between soil texture, infiltration rates, and wetted pattern.

 

The learner will be able to analyze a specific site for inputs into design and management of a microirrigation system.

 

The learner will be able to define fertile soil.

 

The learner will be able to identify the essential nutrients for plant growth.

 

The learner will be able to distinguish between micronutrients and macronutrients.

 

The learner will be able to explain how nutrients are exchanged in the soil.

 

The learner will be able to collect soil for testing.

 

The learner will be able to conduct a soil test.

 

The learner will be able to define pH and discuss its role in plant nutrition.

 

The learner will be able to explain how soils become acidic.

 

The learner will be able to explain how soil pH is measured.

 

The learner will be able to explain why lime is applied to acid soils.

 

The learner will be able to discuss the effectiveness of lime on acidic soils.

 

The learner will be able to explain the different nozzles and how they work.

 

The learner will be able to describe the parts of a nozzle.

 

The learner will be able to define drift and factors affecting drift.

 

The learner will be able to determine the effect of pressure on flow rate through a spray nozzle.

 

The learner will be able to calculate nozzle sizes that will receive desired flow rates.

 

The learner will be able to explain precision farming.

 

The learner will be able to describe how satellites can be used to determine the position of objects on earth.

 

The learner will be able to describe how GPS satellites are used to navigate variable rate applications of agricultural inputs.

 

The learner will be able to explain a Geographic Information System (GIS).

 

The learner will be able to describe what types of data are included in a GIS.

 

The learner will be able to explain what is meant by the term “Psychrometry”.

 

The learner will be able to explain the seven physical and thermal properties of air.

 

The learner will be able to explain the use of the psychrometric chart.

 

The learner will be able to use a psychrometric chart to find, for a given air-vapor mixture, the following: the absolute humidity and the relative humidity.

 

The learner will be able to show how the psychrometric chart is used to determine: dew point temperature, enthalpy, specific volume.

 

The learner will be able to describe the relationships between air, water, vapor and temperature.

 

The learner will be able to describe cooling effects through the use of water or evaporation.

 

The learner will be able to discuss how psychrometric properties can be used to create and manage microenvironments.

 

The learner will be able to describe how sand and water are related, in terms of weight and volume.

 

The learner will be able to define bulking of sand.

 

The learner will be able to explain cause and effect of bulking of sand and its relationships to texture, surface tension, and capillarity.

 

The learner will be able to apply the knowledge of bulking to volume measurements of sand and water when batch mixing quality concrete.

 

The learner will be able to define forces and identify their effects.

 

The learner will be able to explain how tension, compression, shear, and torsion differ.

 

The learner will be able to determine where tension, compression, shear, and torsion are located in a structural beam supported at both ends.

 

The learner will be able to recognize the relationship between stress and strain.

 

The learner will be able to define loads.

 

The learner will be able to describe dead load, live load, snow, and wind loads.

 

The learner will be able to locate tension, compression, shear, and torsion forces in a free span structure, and determine how these correlate with the identified failure points.

 

The learner will be able to explain heat treatment of steel.

 

The learner will be able to define hardening, annealing, stress relieving, normalizing, and tempering.

 

The learner will be able to evaluate the effects in steel when heat treated.

 

The learner will be able to explain the Kinetic Molecular Theory.

 

The learner will be able to describe the three mechanisms of heat transfer.

 

The learner will be able to identify the sources of thermal energy.

 

The learner will be able to justify the advantage of solids compared to liquids or gases as a conductor.

 

The learner will be able to explain thermal expansion, conductivity, and distortion.

 

The learner will be able to describe how thermal conductivity and thermal expansion are related to distortion.

 

The learner will be able to evaluate how distortion could be controlled during the welding process if thermal conductivity and thermal expansion are understood.

 

The learner will be able to describe cooling effects through the use of water or evaporation.

 

The learner will be able to determine the relationship between air moisture, temperature, wind, and evaporative cooling.

 

The learner will be able to discuss how psychrometric properties can be used to create and manage microenvironments.

 

The learner will be able to explain conduction, convection and radiation.

 

The learner will be able to describe heat transfer/heat loss.

 

The learner will be able to determine the cost of heating versus the cost of insulation.

 

The learner will be able to generate an electromotive force by means of chemicals, magnetism, heat, and solar radiation.

 

The learner will be able to construct a primary cell and understand its function.

 

The learner will be able to explain the function of a voltmeter and construct a voltmeter circuit, which is the same type as used in commercial voltmeters.

 

The learner will be able to properly connect a voltmeter to a circuit and measure voltage in a circuit.

 

The learner will be able to explain electricity and how electricity flows along a complete circuit.

 

The learner will be able to describe the components of a complete electrical circuit.

 

The learner will be able to explain the functions of conductors and insulators and identify common conductors and insulators used in agricultural facilities.

 

The learner will be able to explain series and parallel circuits, the advantages and disadvantages of each, and how to connect series and parallel circuits.

 

The learner will be able to determine voltages for resistors in series and parallel circuits, and determine total current flowing through series and parallel circuits.

 

The learner will be able to explain the mathematical relationship that exists in circuits containing more than one resistor and use Ohm’s law in calculating current, resistance, or voltage for different circuits.

 

The learner will be able to define friction and explain the types of friction that affect internal combustion engines.

 

The learner will be able to define viscosity as it relates to single and multiviscosity lubricating oils.

 

The learner will be able to explain the effects of temperature on the viscosity of single and multiviscosity oils.

 

The learner will be able to define synthetic oil and explain its advantages and disadvantages compared to petroleum-based oils.

 

The learner will be able to describe the relationship of pressure and volume as it relates to gases.

 

The learner will be able to explain Boyle’s Law.

 

The learner will be able to explain Charles’ Law.

 

The learner will be able to create a mathematical expression describing Boyle’s Law, Charles’ Law and the Combined Gas Law.

 

The learner will be able to discuss how knowledge of Boyle’s Law and Charles’ Law are applied to do productive work using pressure, volume, and temperature relationships.

 

The learner will be able to define force, torque, work, power, and energy and explain their relationship to each other and mechanical power transmission.

 

The learner will be able to determine the relationship between diameter and number of teeth on a gear or sprocket and the speed and torque of the gear or sprocket.

 

The learner will be able to apply the Law of Conservation of Energy to power, torque, and speed relationships for mechanical power transmission.

 

The learner will be able to identify the components of a hydraulic system and explain its operation.

 

The learner will be able to determine the efficiency of a hydraulic power system.

 

The learner will be able to calculate the actual and ideal mechanical advantages of a hydraulic system.

 

The learner will be able to explain the common uses of hydraulic systems on agricultural machines.

 

The learner will be able to define efficiency, performance efficiency, mechanical efficiency, and field efficiency.

 

The learner will be able to identify theoretical field capacity and effective field capacity and the relationship between them.

 

The learner will be able to identify how efficiencies are determined and how efficiencies are used to size and select machinery and equipment.

 

The learner will be able to define solar power as an energy source.

 

The learner will be able to define wind power as an energy source.

 

The learner will be able to define water power as an energy source.

 

The learner will be able to define biomass as an energy source.

 

The learner will be able to identify other alternative sources of energy.

 

The learner will be able to explain how a sound wave is produced and how it travels through air.

 

The learner will be able to describe the relationship between volume and the amplitude of a sound wave.

 

The learner will be able to explain the Doppler Effect and the reasons for poor sound quality in buildings.

 

The learner will be able to identify sources of noise pollution and the means that can be used to control it.

 

The learner will be able to explain how sound waves can be used to locate objects and uses of ultrasonicwaves.

 

The learner will be able to describe how light travels and state the speed at which it travels in a vacuum.

 

The learner will be able to describe the processes by which the direction of a light ray can be changed.

 

The learner will be able to compare the light rays that emerge from a convex lens and concave lens and explain what is meant by the focal length of a lens.

 

The learner will be able to describe the difference between a real image and a virtual image and explain the properties of images from plane mirrors.

 

The learner will be able to identify the types (classes) of levers.

 

The learner will be able to determine the effects of lever design on lifting power.

 

The learner will be able to explain the relationship between levers and wheels.

 

The learner will be able to test the effectiveness of various pulley designs.

 

The learner will be able to calculate the mechanical advantage of an inclined plane.

 

The learner will be able to explain how nails work.

 

The learner will be able to explain how screws work.

 

The learner will be able to identify the two types of loads on fasteners.

 

The learner will be able to define stability.

 

The learner will be able to explain the center of gravity.

 

The learner will be able to calculate the center of gravity.

 

The learner will be able to explain the purpose of the pesticide label.

 

The learner will be able to identify the information that should be included on the pesticide label.

 

The learner will be able to calculate recommended concentrations/dilutions.

 

The learner will be able to calibrate low pressure sprayers to achieve recommended application rates.

 

The learner will be able to describe the calibration of high pressure sprayers.

 

The learner will be able to explain what chemical processes are involved in rust formation.

 

The learner will be able to identify the factors or conditions that intensify corrosion.

 

The learner will be able to explain how an electrochemical process can be effective in removing rust.

 

The learner will be able to identify ways to prevent metals from corroding.

 

 

 

 

 

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Food Science

The learner will be able to explain why proper nutrition is important for all organisms.

 

The learner will be able to list the six essential nutrients needed by organisms and explain their overall importance.

 

The learner will be able to explain the importance of water in the body.

 

The learner will be able to explain how minerals are important to organisms.

 

The learner will be able to explain the importance of vitamins to organisms.

 

The learner will be able to explain the importance of protein for organisms.

 

The learner will be able to explain why carbohydrates are essential to the survival of organisms.

 

The learner will be able to explain the importance of lipids.

 

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 rancidity is and why rancidity is a problem to the food industry and consumers.

 

The learner will be able to explain the presence of off-flavors in food products caused by oxidative rancidity.

 

The learner will be able to explain various practices that limit or stop oxidative rancidity in foods.

 

The learner will be able to describe how different microbes cause food spoilage.

 

The learner will be able to 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.

 

The learner will be able to explain methods for decreasing food contamination.

 

The learner will be able to describe food preservation and its benefits.

 

The learner will be able to describe the methods used in controlling food contamination.

 

The learner will be able to explain why food additives are important to food preservation.

 

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

 

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.

 

The learner will be able to explain the advantages and disadvantages of fermentation in food processing.

 

The learner will be able to explain factors that can affect the fermentation process.

 

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.

 

The learner will be able to 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.

 

The learner will be able to describe the general 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.

 

The learner will be able to discuss the relationship between moisture content in meat products and microbial activity.

 

The learner will be able to describe the composition of milk.

 

The learner will be able to 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.

 

The learner will be able to explain factors that 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.

 

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

 

The learner will be able to define viscosity.

 

The learner will be able to 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.

 

The learner will be able to explain 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.

 

The learner will be able to 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.

 

The learner will be able to 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 explain the effect of temperature on the gelling process.

 

The learner will be able to describe proper management practices for growing, harvesting, and storing popcorn.

 

The learner will be able to 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.

 

The learner will be able to explain how vitamins function in the body.

 

The learner will be able to 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.

 

The learner will be able to 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.

 

The learner will be able to explain the effects of microorganisms in the cheese-making process.

 

The learner will be able to 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.

 

The learner will be able to describe the physical changes that occur in the ice cream mixture during freezing.

 

The learner will be able to 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.

 

 

  

 

 

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