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Food webs, Classification and Biodiversity
Additional secondary activities to accompany the Gould League Food
webs, Classification and Biodiversity kit.
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Conservation issues
Level 6 and 7
Curriculum Area: Science, SOSE, Technology.
Outcomes
Students:
- Describe the complex interactions of living
things in an ecosystem.
- Identify the impact of environmental change
on living things and ecosystems.
- Identify measures put in place to protect
living things and ecosystems.
- Use evidence to justify conclusions.
- Use desktop publishing to produce an information
brochure.
Materials and preparation
Familiarity with the three food webs of
the kit
Reference information - books, CD
ROMs, internet access, species information from the kit.
The food webs and picture cut-outs
for group use.
Method
In small groups the students choose one from
the list of conservation issues below. Make sure the class, as a whole,
covers most of the list.
Students research their issue including the
impact and consequences in terms of what happens in the food web, and
protection measures including legislation. The groups then develop a desktop-published
A4 size folded pamphlet as a handout a conservation organisation could
use to explain this issue for students undertaking school projects.
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Each group then imagines that they
work for a conservation organisation and that they have been asked
to go to a school and talk about their conservation issue.
Using the picture cut-outs and the
pamphlet information they have developed (they may like to produce
overheads for their presentation), the students give a presentation
to the class.
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Conservation issues
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frog disappearances
hunting
ozone depletion in Antarctica
whaling
sealing
fishing with long lines
fishing with drift nets
krill harvesting
toothfish and icefish harvesting
ivory poaching
trophy hunting
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introduced animals in Australia
pesticides
biological control
bird trapping and smuggling
oil spills
pollution
fertilizer run-off
algal blooms
soil and water salinity
deforestation
over cultivation of soil
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