Analyzing cooking spices in local waters
Nellie Shaul (SIO) and Lisa Yoneda, an Environmental Science, Biotechnology and Biology teacher at Mira Mesa High School, are developing activities targeted at the Environmental Science curriculum. Students will design and carry out a plan to analyze levels of several cooking spices and compounds found in personal care products over the course of the year in local waters, culminating in a ‘town hall’ presentation of their work. They will also evaluate other aspects of water quality, as well as chemical compound toxicity through bioassays and bioaccumulation. This type of analysis has been underway in the Seattle area for the last two years, and the trends of spices over the holidays has demonstrated the remarkably profound influence society exerts on local waters!