This resource is a video abstract of a research paper created by Research Square on behalf of its authors. It provides a synopsis that's easy to understand, and can be used to introduce the topics it covers to students, researchers, and the general public. The video's transcript is also provided in full, with a portion provided below for preview:

"Vibrio vulnificus are pathogenic bacteria commonly found in raw or undercooked seafood. In humans, members of this bacterial species can cause vomiting, diarrhea, and abdominal pain, but how V. vulnificus makes it past the gut’s defenses has remained unclear. To find out, researchers examined fecal samples from mice that died of V. vulnificus infection. These mice showed a notable decrease in the abundance of Bacteroides vulgatus, beneficial gut bacteria that normally help block disease. When cultured together, V. vulnificus led to a decrease in the survival of B. vulgatus. This antagonistic effect was found to be mediated by the compound cFP, secreted by V. vulnificus. Direct treatment with cFP collapsed the cellular structure of B. vulgatus., and mice fed cFP showed significantly lower levels of B. vulgatus and an increased susceptibility to infection by V. vulnificus. These effects were traced to the interaction between cFP and the ObgE protein found in B. vulgatus..."

The rest of the transcript, along with a link to the research itself, is available on the resource itself.

This resource is a video abstract of a research paper created by Research Square on behalf of its authors. It provides a synopsis that's easy to understand, and can be used to introduce the topics it covers to students, researchers, and the general public. The video's transcript is also provided in full, with a portion provided below for preview:

"Giant clams are keystone species of coral reef ecosystems. Like coral, giant clams harbor a vibrant community of algae and bacteria. But unlike coral, little is known about how these microorganisms help giant clams thrive or cause them to perish. To find out, authors of a new study placed giant clams in aquariums with one or two species of coral. DNA profiling revealed that the clams were home to three distinct varieties of microbial communities, or “microbiotypes”. Interestingly, these microbiotypes weren’t altered by changes in water temperature or by the type of coral species placed near clams. But dying clams did show one trait in common—an overwhelming presence of bacteria from the vibrionaceae family, which in humans are usually associated with infection from eating undercooked seafood. What’s more, clams died most frequently around coral of the species Acropora cytherea. That suggests that Acropora cytherea could make giant clams susceptible to infection by vibrionaceae bacteria..."

The rest of the transcript, along with a link to the research itself, is available on the resource itself.

This unit includes four lessons and two student working days that culminate in students designing an interactive audio and visual display using emaze. The purpose of this visual display is to document their journey throughout the process of becoming familiar with the traceability (and sometimes lack thereof) of beef, produce, and seafood regulations. With their visual displays, they will be able to educate their family, peers, and the public about food consumption choices and provide background knowledge about its origins.

Using inquiry-based reading and reading apprenticeship strategies, students will explore an anchor text as well as two supplemental texts which they will use to develop their own essential and supporting questions to guide their research. AP Environmental students will explore a variety of texts and resources to increase their knowledge and awareness of where our food (seafood, beef, and produce) in the United States originally is located, how it was obtained, and the laws that govern the process behind the scenes.