I am almost finished doing the science fair. But I need to do the title, but I can't think of one. Can you please help me even ideas will be great!
Thank you. :)
Tuesday, 19 June 2012
Wednesday, 13 June 2012
Tuesday, 12 June 2012
Help
Do we have to write other facts about pesticide on our Science board or just the information about our test?
Thank You
Thank You
Thursday, 7 June 2012
Wednesday, 6 June 2012
What are pesticides?
The term “pesticides” refers to a broad class of crop-protection substances: insecticides, for insect control; rodenticides, for rodent control; herbicides, for weed control; and fungicides, for fungi, mold and mildew control. Herbicides are the most widely used cheThe result – a myriad of illnesses for both humans and the environment.micals in agriculture. In a nutshell, a nuclear bomb of chemicals!
Modern production of food incorporates a wide range of synthetic chemicals. Many of these chemicals have the potential to be very damaging to humans if they are exposed to high concentrations, or to low concentrations over an extended period of time. Even though more and more people are realizing there is a vast spectrum of pesticides in conventionally produced food, what could they really do? It is an ill-hidden fact that most of the studies on food safety are done or supported by the companies themselves. Fantastic!
Imagine munching on a beautiful big green apple. You are probably thinking you are giving your body some great nutrition it needs. Yet, what is coating inside that bright delicious fruit? Farmers use pesticides on many conventionally grown fruits and vegetables. The EPA sets limits on how much pesticide residue can remain on food. It is a relatively complex process, incorporating variables such as the toxicity of the pesticide and how much of the food people generally eat. At the end, each of the 9,700 pesticides (at last count, in 1996) receives a number called a “tolerance.” The EPA, FDA, and USDA claim they play a role in ensuring pesticides on our food do not exceed the tolerances – at least, one would hope so. In 1999, 40% of U.S. produce tested by the government contained pesticide residue. Allegedly, about 1% of domestically produced and 3% of the imported food had levels that violated standards – I seriously doubt the real numbers are so low.
While those numbers might seem reassuring, sceptics point out that no one could possibly test all the food grown or imported into the U.S. Even 1% of the total produce in the U.S. is a huge amount! Also, although pesticide tolerances are assumed to be safe, these chemicals are by their very nature toxic, and have not been studied directly in people. More importantly yet, the individual safety profiles of pesticides do not take into consideration any hazard from their combined effects. Take a Cheerio’s box off the shelf, and you can find residues from more than 30 pesticides. Each one is within its tolerance, but how about the effect of those chemicals acting in combination in our systems?
Modern production of food incorporates a wide range of synthetic chemicals. Many of these chemicals have the potential to be very damaging to humans if they are exposed to high concentrations, or to low concentrations over an extended period of time. Even though more and more people are realizing there is a vast spectrum of pesticides in conventionally produced food, what could they really do? It is an ill-hidden fact that most of the studies on food safety are done or supported by the companies themselves. Fantastic!
Imagine munching on a beautiful big green apple. You are probably thinking you are giving your body some great nutrition it needs. Yet, what is coating inside that bright delicious fruit? Farmers use pesticides on many conventionally grown fruits and vegetables. The EPA sets limits on how much pesticide residue can remain on food. It is a relatively complex process, incorporating variables such as the toxicity of the pesticide and how much of the food people generally eat. At the end, each of the 9,700 pesticides (at last count, in 1996) receives a number called a “tolerance.” The EPA, FDA, and USDA claim they play a role in ensuring pesticides on our food do not exceed the tolerances – at least, one would hope so. In 1999, 40% of U.S. produce tested by the government contained pesticide residue. Allegedly, about 1% of domestically produced and 3% of the imported food had levels that violated standards – I seriously doubt the real numbers are so low.
While those numbers might seem reassuring, sceptics point out that no one could possibly test all the food grown or imported into the U.S. Even 1% of the total produce in the U.S. is a huge amount! Also, although pesticide tolerances are assumed to be safe, these chemicals are by their very nature toxic, and have not been studied directly in people. More importantly yet, the individual safety profiles of pesticides do not take into consideration any hazard from their combined effects. Take a Cheerio’s box off the shelf, and you can find residues from more than 30 pesticides. Each one is within its tolerance, but how about the effect of those chemicals acting in combination in our systems?
Tuesday, 5 June 2012
facts
Pesticides are a group of chemicals produced for the purpose of killing or otherwise deterring “pest” species. The word pesticide may refer to insecticides, herbicides, fungicides, or other pest control formulations. Because pesticides are widely used throughout the world, drift from where they are applied, and can persist in the environment, they can also be found in our foods
Pesticides in Foods
Pesticides are a group of chemicals produced for the purpose of killing or otherwise deterring “pest” species. The word pesticide may refer to insecticides, herbicides, fungicides, or other pest control formulations. Because pesticides are widely used throughout the world, drift from where they are applied, and can persist in the environment, they can also be found in our foods.
Because pesticides are designed to be toxic, they inherently have adverse health effects on animals and humans—even at low levels—and can remain present in the environment after the initial application.
Pesticide residues can be found in virtually all conventionally-grown (non-organic) produce. Though much safer than conventional produce, even fruits and vegetables labeled as 100% organic can contain trace amounts of pesticides because the chemicals can drift on wind and water currents.
Pesticides belonging to the class known as organochlorine pesticides build up in the fat of animals and can be found in meat, dairy, and fish. DDT, now banned in the United States, is a notable example of an organochlorine pesticide. Endosulfan, banned by the United States EPA in 2010 is used in agricultural production worldwide. Many studies have linked organochlorine pesticide exposure with consumption of contaminated animal products, mostly meat, dairy, fish, and marine mammals.
Some subsistence foods traditionally harvested by Alaska Natives are contaminated with pesticides and other synthetic chemicals that have traveled thousands of miles on ocean and air currents. These persistent organic pollutants (POPs) persist in the north and accumulate in the fats of Arctic animals.
The health effects of pesticide exposure can vary based on the specific pesticide and the level of exposure. Below is a summary of some of the health effects linked to common pesticides.
A farm worker sprays insecticide on newly planted strawberries on farm in California. Strawberries have among the highest levels of pesticide residues of any commercially-grown fruits or vegetables.
Because pesticides are designed to be toxic, they inherently have adverse health effects on animals and humans—even at low levels—and can remain present in the environment after the initial application.
Pesticide residues can be found in virtually all conventionally-grown (non-organic) produce. Though much safer than conventional produce, even fruits and vegetables labeled as 100% organic can contain trace amounts of pesticides because the chemicals can drift on wind and water currents.
Pesticides belonging to the class known as organochlorine pesticides build up in the fat of animals and can be found in meat, dairy, and fish. DDT, now banned in the United States, is a notable example of an organochlorine pesticide. Endosulfan, banned by the United States EPA in 2010 is used in agricultural production worldwide. Many studies have linked organochlorine pesticide exposure with consumption of contaminated animal products, mostly meat, dairy, fish, and marine mammals.
Some subsistence foods traditionally harvested by Alaska Natives are contaminated with pesticides and other synthetic chemicals that have traveled thousands of miles on ocean and air currents. These persistent organic pollutants (POPs) persist in the north and accumulate in the fats of Arctic animals.
Health Effects of Some Common Pesticides
Pesticides widely used in commercial agriculture have been linked to adverse health effects including cancers, delayed development, interference with the hormone system, malfunctions of the nervous system and other effects.The health effects of pesticide exposure can vary based on the specific pesticide and the level of exposure. Below is a summary of some of the health effects linked to common pesticides.
- Organochlorines (e.g. DDT and Endosulfan): Many organochlorines are endocrine disruptors, meaning they can interfere with the normal functioning of the hormone system. Numerous studies have also linked organochlorine pesticide exposures to cancers. Organochlorines are known to accumulate in the fats of Arctic animals and can contaminate traditional subsistence foods.
- Organophosphates (e.g. Malathion): In humans, prenatal exposure to Malathion has been associated with abnormal reflexes, delayed development, and an increase in attention deficits and hyperactivity.
- Pyrethroids (e.g. Permethrin): Studies of the health effects of Permethrin show that it is an endocrine disrupting chemical and that it may aid in the progression of some cancers.
- Carbamates (e.g. Carbaryl): Carbamates have been linked to malfunctions of the nervous system and may contribute to some cancers.
A farm worker sprays insecticide on newly planted strawberries on farm in California. Strawberries have among the highest levels of pesticide residues of any commercially-grown fruits or vegetables.Homework (HELP)
So for homework
Do i just buy some celery and buy some acid water
Get a glass of clean water and acid water
Put the celery inside the glasses
and on the next few weeks
I just take notes and pictures right?
Please reply
Thx Rayleigh
Do i just buy some celery and buy some acid water
Get a glass of clean water and acid water
Put the celery inside the glasses
and on the next few weeks
I just take notes and pictures right?
Please reply
Thx Rayleigh
Monday, 4 June 2012
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