Learning Intentions
Understand features of a good conversation.
Success Criteria
-
Watch "How to have a good conversation" by Celeste Headlee.
-
Complete the Consolidation Task provided.
What is communication?
Definition: Communication is when a message is sent by one person and received by another.
What is a good conversation?
A great conversation requires a balance between talking and listening. This balance is important because bad communication leads to bad relationships, at home, at work, everywhere.
How to Have a Good Conversation - Celeste Headlee
Science with Dobrich
A
Anus: The opening at the end of the digestive tract through which feces are expelled from the body during the process of defecation.
Aorta:
Appendix:
Artery:
Atom: The basic unit of matter, consisting of a nucleus of protons and neutrons, with electrons orbiting around it [Atoms & their Structure]
B
Blood:
C
Capillary:
D
Diffusion:
E
Esophagus: A muscular tube that transports chewed food from the mouth to the stomach through a series of coordinated contractions called peristalsis.
F
Friction:
G
Gall bladder: An organ that stores the bile produced by the liver.
Golgi apparatus:
H
Hemoglobin:
I
Insulin:
J
Joint:
K
Kingdom:
L
Large Intestines: A muscular organ that helps in the absorption of water from food and formation of feces.
Liver: The second largest organ in the body. Responsible for producing bile that aids in fat digestion. It also detoxifies chemicals and metabolizes nutrients, storing and releasing glucose as needed.
Lymph:
M
Mitochondrion:
N
Nucleus:
O
Organelle:
P
Pancreas: An organ that secretes digestive enzymes into the small intestine to break down carbohydrates, proteins, and fats. It also produces hormones (insulin and glucagon), which regulate blood sugar levels.
Particle:
Q
Quantity:
R
Rectum: An organ that stores feces until they are ready to be eliminated.
Ribosome:
S
Small Intestines: A muscular organ that helps in the digestion of food and absorption of nutrients.
Solid:
Stomach: A muscular organ that helps in the digestion of food, specifically proteins.
T
Temperature:
U
Unit:
V
Volume:
W
Wave:
X
X-ray:
Y
Yeast:
Z
Zoology: