ESPRITESPRIT

Edward Robeck, Jing Quan, and X. Mara ChenEdward Robeck, Jing Quan, and X. Mara ChenSalisbury UniversitySalisbury University

Learning Sciences Using Real-world Data and Information Technologies

ESPRITESPRIT

Learning Sciences through problem solving modulesLearning Sciences through problem solving modules Using realistic & relevant data from local communitiesUsing realistic & relevant data from local communities Situated in Science, Technology, Engineering, Mathematics Situated in Science, Technology, Engineering, Mathematics

(STEM) curricula(STEM) curricula Real world data collection and analysisReal world data collection and analysis Inquiry-based materials with the aid of graphics and mapsInquiry-based materials with the aid of graphics and maps In short, students need to take data and manipulate/analyze In short, students need to take data and manipulate/analyze

them to solve a problem and/or answer questionsthem to solve a problem and/or answer questions Science Learning starts at “home” communitiesScience Learning starts at “home” communities

Our WorldOur World

Our State

Our Coastal BaysOur Coastal Bays

Science Education & ApplicationScience Education & ApplicationIn Our CommunityIn Our Community

HospitalHospital UniversityUniversity

Types of energy: Fossil fuels, Light, electrical, chemical, thermal, mechanical, and nuclear

Energy unit: Energy capacity to do work, e.g. Joules (J): 1 Newton force applied over 1 m

Power: Rate of energy transferred or usedWatt (W): 1 joule per second (1 J/sec)MW (megawatt): 1000 KW

Physics in Business: Energy & PowerPhysics in Business: Energy & Power

Energy Use Energy Use in Poultry in Poultry ProcessingProcessing

What types of energy used in Perdue Farms? What is the initial temperature at which the carcasses must be

kept? Why do you think it is important to keep at the temperature?

Factors contributing to gain of heat at each step What is the temperature at which the final products are

packaged and shipped? Is it above or below freezing point? Why this is the temperature set by Perdue Farms?

If the temperatures vary significantly from the pre-determined If the temperatures vary significantly from the pre-determined benchmark temp, what are the risks and benefits? benchmark temp, what are the risks and benefits?

Energy Use QuestionsEnergy Use Questions

 Establishment Size

All SizesLarge Small Very Small

Product Class

Samples Positives % Positive

Samples Positives % Positive

Samples Positives % Positive

Samples Positives Percent Positive

Broilers 556 67 12.1 276 31 11.2 21 4 19.0 853 102 12.0

Market Hogs

396 3 0.8 526 25 4.8 1,146 51 4.5 2,068 79 3.8

Cows/ Bulls

3 0 0.0 164 0 0.0 130 1 0.8 297 1 0.3

Steers/ Heifers

72 0 0.0 172 0 0.0 235 0 0.0 479 0 0.0

Ground Beef

319 7 2.2 3,301 46 1.4 2,776 28 1.0 6,396 81 1.3

Ground Chicken

0 0   26 16 61.5 10 2 20.0 36 18 50.0

Ground Turkey

215 44 20.5 61 17 27.9 3 0 0.0 279 61 21.9

USDA USDA SalmonellaSalmonella Verification Testing Sample Data Verification Testing Sample Data

0

10

20

30

40

50

60

70

Broile

rs

Mar

ket H

ogs

Cows/

Bulls

Steer

s/ Heif

ers

Groun

d Bee

f

Groun

d Chic

ken

Groun

d Tur

key

Large % Positive

Small % Positive

V Small % Positive

SalmonellaSalmonella Verification Testing Sample Data Verification Testing Sample Data

Radiation (e.g. Cobalt 60 gamma rays) Thermal Energy

Energy Used to Remove Energy Used to Remove Salmonella?Salmonella?

NUTRIENT ENRICHMENT OF MARYLAND COASTAL BAYS

Vital Water ResourcesVital Water Resources

What factors control the characteristics of the water quality? What are the major parameters used to measure the water

quality What are the major nutrients in the Coastal Bays, and write

them in chemical symbols? What are the major contributing sources for the nutrients in the

Coastal Bays? What are the physical signs of water with overloaded

nutrients? Do the nutrient levels stay consistent? If not, what factors

remove the nutrients?

Temp Density Depth Turbidity

Physical Characteristics of Water ResourcesPhysical Characteristics of Water Resources

http://ian.umces.edu/mcb/http://ian.umces.edu/mcb/

Daily Temp Changes

6062

646668

707274

7678

1 3 5 7 9 11 13 15 17 19 21 23

Temp (oF)

DO Salinity Nutrients (N,P) Chlorophyll pH

Chemical Characteristics of Water ResourcesChemical Characteristics of Water Resources

0

50

100

150

200

%DO

1 3 5 7 9 11 13 15 17 19 21 23

Time

Daily Variation of DO (%)

DO (%)

Daily Variation of DODaily Variation of DO

Midnight

4 pm

Can DO exceed 100%? Where did it happen? Why and when does the super saturated condition exist?

When does the DO peak? Was the water temperature near highest of the day or coldest or neither?

Based on the data you have, what controls DO concentration?

What is the relationship b/w Chlorophyll and DO?

Dissolved OxygenDissolved Oxygen

y = 9.8025x - 582.01

0

50

100

150

200

64 66 68 70 72 74 76

Temp

%D

ORegression between the DO and TempRegression between the DO and Temp

http://ian.umces.edu/pdfs/md_coastal_bays_report.pdfhttp://ian.umces.edu/pdfs/md_coastal_bays_report.pdf

Nutrients Load in the MD Coastal BaysNutrients Load in the MD Coastal Bays

GIS in Environmental PlanningGIS in Environmental Planning

Map Vital statisticsMap Vital statistics Hurricane impactHurricane impact Coastal flood riskCoastal flood risk Land use/land coverLand use/land cover OthersOthers

Properties in 100-Year Floodplain