188 results for your search

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Features of Fish

(Visual Learning Co, 2010), 20 mins, 20 page(s)

This program explores fish features and describes the major characteristics of fish. It discusses scales, swim bladder, olfactory lobe, lateral line, and gills and looks at Agnatha, lampreys, hagfish, Chondrichthyes, cartilage, sharks, skates, rays, Osteichthyes, lobe-finned fish, lungfish, and ray-finned fish.

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Fertilizers and the Environment

(CEV - Multimedia), 35 mins, 35 page(s)

This DVD discusses the nutritional requirements of plants, the purpose, types, and applications of fertilizers, and the effects of fertilizers on the environment.

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Field Trip: Texas Freshwater Fisheries Center

(CEV - Multimedia, 2013), 39 mins, 39 page(s)

This DVD tours the Texas Freshwater Fisheries, showing its reservoirs, lake displays, and hatchery raceways and discussing hatchery procedures. It also looks at the ShareLunker Program.

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Field Trip: U.S. Meat Animal Research Center

(CEV - Multimedia, 2008), 35 mins, 35 page(s)

This program tours the U.S. Meat Animal Research Center in Clay Center, Nebraska. It profiles the world-renowned researchers working at the center and shows how they strive to ensure the safety of the U.S. food supply.

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Fingerprints and Footprints

(Primedia Business Magazines & Media, 1995), 29 mins, 29 page(s)

In this program, forensics expert Don Ostermeyer details the processes of locating and preserving fingerprint and footprint evidence.

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Fire Behavior

(Primedia Business Magazines & Media, 1996), 1 hour 30 mins, 90 page(s)

This set explains the chemistry of fire, teaches the different classifications of fire, and details general methods of extinguishment.

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Fire Scene Search

(University of Tennessee, Knoxville, 1986), 41 mins, 41 page(s)

This program teaches how to analyze, evaluate, and investigate a fire scene. It explains what to look for and how to obtain valuable information without destroying essential evidence.

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Food Processing: A Video Field Trip

(Learning Seed, 2003), 22 mins, 22 page(s)

This program examines industrial food production. It looks at such processes as freeze drying, flash freezing, vacuum cooking, and canning, considers the role of enzymes in food production, and explains the historical bases of processing techniques.

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Food Safety

(CEV - Multimedia, 2007), 25 mins, 133 page(s)

Introducing food safety, this program explores the safety and preservation of meat, fruits, vegetables, dairy, eggs, fish, and shellfish. It features food scientist Leslie Thompson, who covers such topics as at-risk populations.

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Food Safety and Sanitation

(CEV - Multimedia, 1997), 32 mins, 32 page(s)

This DVD explains how to reduce the risk of foodborne illness. It discusses personal hygiene, presents illness and injury precautions, examines kitchen and equipment cleanliness, details proper cooking temperatures, and shows how to reduce the risk of foodborne illness. The program features interactive scenarios t...

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