4 results
Common Core RST.11-12.3 interactive notebooks
DNA to Proteins Transcription, Translation & Constructing Polypeptides Sets 1-5
Sets #1, #2, #3, #4, & #5 from a series of thirty transcription/translation problem sets for AP biology & high school / middle school biology students.Each contains a unique DNA/polypeptide sequence and each challenges students to decode the sequence using a different approach. Students will identify DNA and mRNA codons, tRNA anticodons, amino acid names, 3-letter and 1-letter codes, plus structural formulas for each amino acid. Activity A concludes with the construction of a polypeptide
Grades:
8th - 12th, Higher Education, Adult Education
CCSS:
NGSS:
MS-LS3-1
, HS-LS1-1
Sauces Unit - BUNDLE (Family and Consumer Science, FACS, FCS, ProStart)
These 5 Mother Sauces and Roux are the foundation of French cooking. They are amazing to have knowledge of for just the basic sauces but show easy adaptations to other secondary sauces. Each booklet has a lab with directions on how to make the sauce. If you are doing a week on bechamel students can just bring the booklet to class or leave it in the room. These booklets are to be printed double sided. Each page is folded down the spine guideline.ROUX BOOKLET and Power PointThis booklet on ro
Grades:
9th - 12th
CCSS:
DNA to Proteins: Transcription, Translation & Constructing a Polypeptide Set #2
The second in a series of thirty transcription/translation problem sets for AP biology & high school biology students.Each contains a unique DNA/polypeptide sequence and each challenges students to decode the sequence using a different approach. Students will identify DNA and mRNA codons, tRNA anticodons, amino acid names, 3-letter and 1-letter codes, plus structural formulas for each amino acid. Activity A concludes with the construction of a polypeptide chain. All are designed to introduce
Grades:
8th - 12th, Higher Education, Adult Education
CCSS:
NGSS:
MS-LS3-1
, HS-LS1-1
Cooking Over A Campfire Booklet For The Culinary High School And FCS Classroom
Outdoor open fire cooking skills for your students.Print this booklet double sided. Each page has a 'spine' to show you where to fold. The booklet topics are:Platform Fire Rotisserie - how to build and useLog Cabin Fire Teepee Fire RecipesCorn DogBonfire BreadBaked PotatoPot of YumNational Standards for Family and Consumer Science 8.5.4 Apply the fundamentals of time, temperature, and cooking methods to cooking, cooling, reheating, and holding a variety of foods. ****************************
Grades:
9th - 12th
CCSS:
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