April/May 2016 Teacher's Guide for Frozen Fish Stick Blues Table of Contents
About the Guide
Teacher’s Guide editors William Bleam, Regis Goode, Barbara Sitzman and Ronald Tempest created the Teacher’s Guide article material. E-mail: firstname.lastname@example.org
Susan Cooper prepared the anticipation and reading guides.
Patrice Pages, ChemMatters editor, coordinated production and prepared the Microsoft Word and PDF versions of the Teacher’s Guide. E-mail: email@example.com
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(taken from the article)
Frozen Fish Stick Blues
What is the limit for mercury in fish recommended by the U.S. Food and Drug Administration (FDA)?
The U.S. Environmental Protection Agency (EPA) recommends consuming a limited amount of mercury. What is that recommendation?
What is a microgram?
List three types of seafood that the article says are safe to eat.
Explain how mercury gets into fish.
What are the two reasons not to eat tuna, cited in the article?
According to Figure 1, what are the three sources of mercury in the environment?
Mercury(II) sulfide is formed by microbes and is small enough to pass through microbial cells. What happens to the mercury once it is inside the cell?
How does the methylmercury change inside a fish?
Explain how the methylmercury is carried to the brain.
What type of fish are in the fish sticks in this article?
Anticipation guides help engage students by activating prior knowledge and stimulating student interest before reading. If class time permits, discuss students’ responses to each statement before reading each article. As they read, students should look for evidence supporting or refuting their initial responses.
Directions: Before reading,in the first column, write “A” or “D,” indicating your agreement or disagreement with each statement. As you read, compare your opinions with information from the article. In the space under each statement, cite information from the article that supports or refutes your original ideas.
Farmed fish have no mercury in them.
One ten-millionth of a gram is the same as 0.1 microgram.
As far as mercury is concerned, tuna are safer to eat than shrimp.
Mercury gets into fish through the food chain.
Elemental mercury (Hg) is more dangerous than the mercury ion (Hg2+).
Mercury can get into the air through natural and human-caused events.
Methylmercury is very dangerous because it binds with the sulfur in an amino acid in our bodies.