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Level 4
- Students can describe how oxygen becomes dissolved in water, how much DO to expect in healthy aquatic habitats, and can describe at least six chemical and physical factors that can limit or increase the levels of DO.
- Students can take the data collected in the lab and use it to calculate net productivity, respiration, and gross productivity and can correctly answer all questions in Lab 12.
- Students can compare different water bodies and make educated predictions about DO, temperature, and pH levels.
Level 3
- Students can describe how oxygen becomes dissolved in water, how much DO to expect in healthy aquatic habitats, and can describe at least four chemical and physical factors that can limit or increase the levels of DO.
- Students can take the data collected in the lab and use it to calculate net productivity, respiration, and gross productivity and can correctly answer most of the questions in Lab 12.
- Students can compare different water bodies and make educated predictions about DO, temperature, and pH levels.
Level 2
- Students understand the importance of oxygen in healthy aquatic habitats but have trouble understanding how it becomes dissolved in water and can only describe 3 or 4 chemical and physical factors that can limit or increase the levels of DO.
- Students have trouble using the data collected in the lab to calculate net productivity, respiration, and gross productivity and can only correctly answer a few of the questions in Lab 12.
- Students have trouble comparing different water bodies and making educated predictions about DO, temperature, and pH levels.
Level 1
- Students have trouble understanding the concepts of dissolved oxygen in water and can only mention 1 or 2 chemical and physical factors that affect the levels of DO.
- Students have trouble using the data collected in the lab to calculate net productivity, respiration, and gross productivity and can only correctly answer a few of the questions in Lab 12.
- Students have trouble comparing different water bodies and making educated predictions about DO, temperature, and pH levels.