Which of the following describes an aquifer?

A subterranean area of saturated soil and rock

A hollow underground water storage feature

A surface water storage feature

A subterranean rock-filled water storage feature

Which natural processes are supported by surface water features?

Groundwater recharge and groundwater discharge

Aquifer loading and aquifer discharge

Aquifer storage and aquifer expansion

Groundwater filtration and groundwater expansion

Which of the following is the proper formula used to calculate rainfall volume?

Acres in a watershed x inches of rain

Circumference of a watershed X inches of rain

Area of a watershed X inches of rain

Acres in a watershed X meters of rain

Which water characteristic is measured by evaluating dissolved oxygen?

Availability of oxygen in the water

Which of the following describes the purpose of pH?

Determines the concentration of hydrogen in the water

Nitrogen and phosphorus are commonly measured in nutrients

Reveals how much oxygen is available in the water

Primarily those found in human and animal intestinal tracts

Water Measurement Review

Nutrition Notes Nutrition- study of how your body uses food Process by which body uses nutrients How you look and feel Resist diseases and illness How you perform physically and mentally Nutrients: substances in food your body needs to grow, repair and supply energy to your body cells 6 Classes of Nutrients 1.Carbohydrates: 1 gram= 4 calories 2. Protein: 1 gram- 4 calories 3. Fats: 1 gram= 9 calories 4.Water 5. Vitamins 6. Minerals Calorie: measurement of energy in food Metabolism: Rate at which body burns energy(calories) Hunger: physical drive to eat Appetite: pshycological desire for food What influences your food choices: Foods you like Health Reasons Family and Culture Time & Money Advertising Emotions Friends Social Media: Modeling Nutrients Carbohydrates: your body’s main source of energy sugars/starches in food 45%-65% of diet #1 source of energy Simple: sugars converted to glucose= energy (fruits, dairy, honey, some manufactured foods) Complex: sugars linked together (starches) (grains, bread, pasta, beans, vegetables) Fiber: tough, indigestible carbohydrates Cleans our digestive system Prevents some types of cancer Prevents heart disease (fruits, vegetables, whole grains,nuts) 2. Protein: growth and repair of body tissues Made up of chemicals called “amino acids” Basic building material of all body cells (muscles, bones, skin, internal organs) Secondary source of energy protein(hemoglobin) attaches to oxygen in blood Functions as hormones regulating body functions 10-15% of diet *Body uses 20 Amino Acids found in food ( body produces 11 and 9 must come from diet) Essential amino acids: 9 amino acids body doesn't produce Complete Amino Acids: foods that contain all 9 essential amino acids ( animal products) Incomplete Amino Acids: food products that do not contain all 9 essential amino acids. Fats 15-25% of diet Secondary source of energy Blood clotting Controlling inflammation Maintains healthy skin/hair absorb /transport fat soluble vitamins Regulates body temperature Types of Fat Unsaturated: “good” fat Liquid at room temperature Can help fight heart disease (veg oil, nuts) Saturated: “bad” fat Solid at room temp Clogs arteries Causes strokes, heart attack, diabetes (animal products, meat, dairy) Cholesterol: waxy like fat substance found in meat products HDL: good type of cholesterol Body creates(liver) Creates cell wall, hormones, and vit D LDL: bad cholesterol- found in foods (clogs arteries) 4. Trans Fat: “one of the worst type of fats” Formed by a process called “hydrogenation”: adding Hydrogen molecules to unsaturated fats to make it more solid and resistant to chemical change. Vitamins A vitamin is a chemical compound that is needed in small amounts for the human body to work correctly. Vitamins are classified as either fat soluble (vitamins A, D, E and K) or water soluble (vitamins B and C). This difference between the two groups is very important. It determines how each vitamin acts within the body. The fat soluble vitamins are soluble in lipids (fats). Fat soluble vitamins can be stored in our body Water soluble vitamins must be taken every day Human body produces some amounts of Vitamin D & K

WEATHER INSTRUMENTS • For the weather elements learnt, we use different instruments to measure and record them. • The instruments are: 1. A thermometer 2. A rain gauge 3. A wind vane 4. A cup anemometer 5. A hygrometer 6. A barometer 7. A Stevenson screen WEATHER INSTRUMENTS 1. Thermometer •It is used to measure temperature. •The unit of measurement is degrees Celcius (ᵒC). 2. Rain gauge •Is used to measure the amount of rainfall. •The unit of measurement is millimetres (mm). •In Zimbabwe more rains are experienced in summer. WEATHER INSTRUMENTS 3. Windvane •Used to determine the direction of the wind. •We always name the wind after the direction from which it blows. WEATHER INSTRUMENTS 4. Cup anemometer •It is used to measure wind speed. •It measures how quickly the set of cups turns around in a circle. •The unit of measurement is knots. 1 knot = 1.85km/hour WEATHER INSTRUMENTS 5. Barometer •It is used to measure atmospheric pressure. •Atmospheric pressure is the weight of the air on the earth. •If the pressure changes, it tells us that the weather is going to change. •High pressure means air is sinking and the weather will be clear. •Low pressure means the air is rising and there is a chance of rain. WEATHER INSTRUMENTS WEATHER INSTRUMENTS 6. Hygrometer •It is used to measure humidity. •Humidity is the amount of water vapour in the air

Measurement Conversions

Water

110.31.b.17.C

Topic: Reading/Vocabulary Development

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