GENERAL COURSE INFORMATION

• ABOUT THIS SITE
• TEXTBOOKS
• TEXTBOOK USAGE BY LESSON
• SCIENCE SUPPLIES
• HARDWARE AND SOFTWARE
• DISCLAIMER
• CREDITS
• FAQS
• HELP
• LIST OF INTERACTIVE ON LINE ACTIVITIES
• LIST OF ANSWER KEYS TO WRITTEN ASSIGNMENTS
• TIPS ON UNIT SEQUENCING
• TIPS ON LAB PREPARATIONS
• GLOSSARY
• LAB SAFETY
• WRITING A REPORT FOR AN EXPERIMENT
• THE SCIENTIFIC METHOD

COURSE GUIDELINES AND EXPECTATIONS

• OUR ONLINE CLASSROOM
• COURSE EXPECTATIONS
• COURSE EVALUATION

SYSTEM CHECK ACTIVITIES

• COMPOSE AND SEND AN EMAIL TO YOUR TEACHER
• SEND AN EMAIL TO EVERYONE IN OUR CLASS
• SAVE A WORD DOCUMENT IN RICH TEXT FORMAT (RTF)
• ATTACH AN RTF DOCUMENT TO AN EMAIL AND SEND IT TO THE PEOPLE IN YOUR CLASS
• DIGITIZE A PICTURE. ATTACH THE DIGITIZED PICTURE TO AN EMAIL AND SEND IT TO YOUR TEACHER.
• PUT A POSTING IN THE THREADED DISCUSSION AREA
• PLACE SOMETHING IN THE DIGITAL DROP BOX
• ORGANIZING YOUR SCIENCE 10 WORK

UNIT A: WATER QUALITY

1. THE IMPORTANCE OF WATER
2. THE HYDROLOGIC (WATER) CYCLE
3. THE ROLE OF WETLAND CONSERVATION PROJECTS
4. HOME WATER CONSUMPTION AND WATER CONSERVATION
5. CONTAMINANTS IN WATER
6. MUNICIPAL WATER TREATMENT
7. PH OF WATER
8. MUNICIPAL WASTEWATER TREATMENT
9. HARD AND SOFT WATER
10. WATER SOFTENERS
11. WATER QUALITY ISSUES IN THE YORKTON REGION
12. TYPES OF MIXTURES
13. SOLUTIONS
14. SOLUTION CONCENTRATION
15. SOLUBILITY OF SOLIDS IN WATER
16. SOLUBILITY OF GASES IN WATER
17. FILTRATION
18. DISTILLATION
19. REVIEW 1
20. REVIEW 2

UNIT B: CHEMICAL CHANGE

1. PHYSICAL AND CHEMICAL CHANGES
2. WRITING WORD EQUATIONS
3. CHEMICAL REACTIONS ALL AROUND US
4. USING MODELS TO EXPLAIN CHEMICAL CHANGE
5. SYMBOLS OF THE ELEMENTS AND THE PERIODIC TABLE
6. NAMING COMPOUNDS
7. CHEMICAL COMPOSITION
8. WRITING SIMPLE CHEMICAL FORMULAS
9. THE LAW OF CONSERVATION OF MASS
10. THE LAW OF CONSTANT COMPOSITION
11. BALANCING CHEMICAL EQUATIONS
12. UNIT REVIEW

UNIT C: FOOD ADDITIVES AND NUTRITION

1. RECOGNIZING FOOD ADDITIVES
2. CLASSIFYING FOOD ADDITIVES
3. BENEFITS AND RISKS OF FOOD ADDITIVES
4. EXPERIMENTS WITH FOOD ADDITIVES
5. ALTERNATIVES TO USING FOOD ADDITIVES
6. BANNED FOOD ADDITIVES
7. FOOD PRESERVATION METHODS
8. NEW TECHNOLOGY IN FOOD PROCESSING AND PACKAGING
9. THE MAIN FOOD NUTRIENT GROUPS
10. CHEMICAL ANALYSIS OF FOOD
11. NUTRITION CHANGES IN FOOD
12. SATURATED AND UNSATURATED FATS
13. CALORIC CONTENT OF FOOD
14. DAILY DIET ANALYSIS
15. DIET AND EXERCISE
16. DISEASES FROM NUTRITIONAL DEFICIENCIES OR EXCESSES
17. VEGETARIAN VS. NONVEGETARIAN DIETS
18. DIETS OF OTHER CULTURES
19. UNIT REVIEW PART 1
20. UNIT REVIEW PART 2

UNIT D: SCIENCE CHALLENGE

1. INTRODUCTION TO SCIENCE FAIRS
2. LET'S LOOK AT SCIENCE FAIR PROJECTS
3. STEP BY STEP GUIDE TO DOING A SCIENCE FAIR PROJECT
4. CHOOSE THE PROJECT IDEA
5. GAINING BACKGROUND INFORMATION
6. PLANNING AN EXPERIMENT OR SERIES OF EXPERIMENTS
7. PERFORMING YOUR EXPERIMENT
8. REDOING YOUR EXPERIMENT
9. WRITING YOUR PROJECT SUMMARY
10. PREPARING YOUR PROJECT DISPLAY
11. DEVELOPING AN ORAL PRESENTATION
12. ENTERING THE SCIENCE FAIR
13. ATTENDING THE SCIENCE FAIR
14. PROJECT WRAPUP