This 3-to-4 week laboratory module introduces students to the practice of risk assessment in the context of organochlorine pesticides in food. The chemical concepts covered include structure/solubility relationships of organic compounds, gas chromatography, biodegradation, bioaccumulation, and organic extraction techniques. In the final assignment, two groups of students (the agribusiness group and environmentalists) stage a debate over the use of pesticides. Annotation copyrighted by Book News, Inc., Portland, OR