Everything we are going to do/make will eventually be in your report and you will hand it in at the end of the period.
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Lesson 1
Learning goals:
You know the biological drawing rules
You can apply the biological drawing rules
You can determine when there is a cross-section and a longitudinal section
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Let's begin in the book
Page ......
Figure ....
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Why do we draw?
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Observe and study
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A true-to-nature and schematic drawing
Write down 2 differences between the pictures of the apple
timer
2:00
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A true-to-nature and schematic drawing
Emphasis on how something really looks
As realistic as possible
With color or shades of gray
With lots of detail
Emphasis on important features
Only important lines
No color
No details (such as dots or spots)
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Biological drawing rules
Draw with pencil
Draw large (use the entire drawing surface)
Do not draw sketchily
Draw only what you can see (don't make anything up)
Draw in a drawing frame
Name the parts to the right of the drawing
Indicator lines may not cross
Note at the top of the drawing:
- What you have drawn - What kind of biological drawing it is - Your used magnification, if necessary
Note your name, class and date at the top right
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What is it?
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How to start a drawing
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Assignment
Make a drawing frame on a drawing paper for your drawing at home.
Homework:
Make a schematic drawing of a cross-section or lengthwise section of a fruit (apple, pear, mandarin, tomato, etc.)
Apply the drawing rules here!
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What are we going to do today?
Check drawing
Create new drawing
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Checking a drawing
You will get a different drawing than your own....
You will get a checklist on which you will tick what the person has or has not done sufficiently.
We will do this for 10 min.
timer
5:00
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Making a new drawing!
We are going to draw an arthropod.
You do this using the drawing rules!
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Biological drawing rules
Note at the top of the drawing:
- What you have drawn - What kind of biological drawing it is - Your used magnification, if necessary
Note your name, class and date at the top right
Draw with pencil
Draw large (use the entire drawing surface)
Do not draw sketchily
Draw only what you can see (don't make anything up)
Draw in a drawing frame
Name the parts to the right of the drawing
Indicator lines may not cross
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What are we going to do today?
Make a preparaat!
Working with the microscope
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The microscope
We carry the microscope at the limb top AND one and under the base
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Making a specimen (preparaat)
Making a specimen from a letter
Listen to your teacher AND read the instructions on the paper in front of you.
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Clean up!
Turn off the light
Turn the microscope table all the way down
Turn the red objective forward
Remove the preparaat from the microscope
CAREFULLY return the microscope to the back of the class
Place the transparent container on the teacher's desk
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Preparaat maken (NL)
Preparaat van waterpest maken!
Luister stapsgewijs goed naar de docent
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Microscoop + drawing
Place the preparaat under the microscope and focus your microscoop.
Create the 4 areas on your paper and draw 3 cells that you see!
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Clean up!
Turn off the light
Turn the microscope table all the way down
Turn the red objective forward
Remove the preparaat from the microscope
CAREFULLY return the microscope to the back of the class
Place the transparent container on the teacher's desk
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Google sites maken
Upload de foto's in je google sites
Beschrijf in je eigen woorden wat we in de lessen hebben gedaan.
Schrijf de tekenregels op.
Welke soorten tekeningen hebben we? (schematisch ect)
Hoe maken we een preparaat. (dit schrijf je bij de waterpestcel)
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What do you need to know about food
Nutrients, what is that and why do you need it?
In which portions do you need your nutrients?
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What you need to do for the food fair
Find out the nutrients score of your food.
Find out the nutritional value of your food.
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What you need to do for the food fair
Present information about the nutritional value of your dish, explaining how healthy the different ingredients are (refer to the Eatwell Guide and five-a-day!)
Present a pie chart showing the percentages of the 7 nutrients that are in your dish: Proteins - Carbohydrates - Fats - Vitamins - Minerals - Water - Fibre
Give information about the way your dish is prepared;
Show pictures of the country, food products, food that is grown there, etc;