Students learn that wind and storms can form at the boundaries of interacting high and low pressure air masses. They learn the distinguishing features of the four main types of weather fronts (warm fronts, cold fronts, stationary fronts and occluded fronts) and how those fronts are depicted on a surface weather analysis, or weather map. Students also learn several different ways that engineers help with storm prediction, analysis and protection.

Understanding Biodiversity presents an overview of biodiversity, its importance and relevance to humans, all living things, and the Earth. It includes species pages and a template to engage and involve students in real-life data collection.

Students are presented with information that will allow them to recognize that yeasts are unicellular organisms that are useful to humans. In fact, their usefulness is derived from the contrast between the way yeast cells and human cells respire. Specifically, while animal cells derive energy from the combination of oxygen and glucose and produce water and carbon dioxide as by-products, yeasts respire without oxygen. Instead, yeasts break glucose down and produce alcohol and carbon dioxide as their by-products. The lesson is also intended to provoke questions from students about the effects of alcohol on the human body, to which the teacher can provide objective answers.

In a class discussion format, the teacher presents background information about basic human genetics. The number of chromosomes in both body cells and egg and sperm cells is covered, as well as the concept of dominant and recessive alleles. Students determine whether or not they possess the dominant allele for the tongue-rolling gene as an example.

Think of some of your favorite tastes: savory Thanksgiving turkey, buttery mashed potatoes, tangy cranberry sauce, and warmly spiced pumpkin pie. We perceive food's complex, layered flavors through the work of five* types of receptors on our tongues—those that detect either sweet, sour, salty, bitter, and umami (savory). These receptors bind to chemicals in our food and transmit the information about the chemicals to our brains, resulting in a healthy appreciation for the nuances of chocolate, coffee, strawberries, and more.