General Science: Iodine as indicator

This week the kids learned how to use an INDICATOR, a compound that changes color when it comes in contact with a particular substance. The kids were given around 10 different foods to test using iodine, an indicator that changes from orange to black on contact with starch. As they made their way through the food samples (testing them, not eating them), they were able to refine guesses about what starches have in common. Finally, we concluded that starches come from plants and are how plants store simple sugars.

Afterward we discussed how simple sugars are connected by chemical bonds to make complex sugars and conversely, how the chemical bonds within complex sugars are broken to produce simple sugars. Try chewing on a cracker for a few minutes (works best with unsalted ones), and you'll notice a sweet taste in your mouth that results from your saliva breaking down the starch into simple sugars.

Biology: Why are cells so small?

I've been getting some push back from the kids on all the tiny stuff we've been studying: microscopes, cells, chemistry, etc. So before we move on to bigger and better things, I thought we should at least address one last itsy bitsy, but not unimportant question: Why are cells so darn small? Even elephants, whales, and oak trees, big as they are, are made of of tiny cells, the same size as the unicellular organisms we found in drops of pond water.

To answer this question we looked at potatoes. The potatoes represented cells, and we submerged these potato cells in iodine, which stood for oxygen, food, waste or whatever stuff needed to be moved in or out of the cell. We cut up potatoes into 2 different-sized cubes: teeny tiny (c. 0.5 cm3) and large (c. 5 cm3). We placed these in a jar of iodine and waited. After about 20 minutes, we removed the potatoes, now black after reacting with the iodine, and sliced them in half. The idea was to see how far the iodine penetrated the potato (Picture shows similar experiment done with agar cubes absorbing phenolphthalein). In both teeny tiny and large potatoes the iodine moved less than a millimeter in. However, the big difference was when we considered what percentage of the potato had been exposed to the iodine.

We discussed how the surface area of cell is a limit on how much stuff can be moved in and out of a cell, while the volume of the cell determines the demand on imports (food, O2, etc) and exports (waste products). In large cells, there is simply too much volume for the surface area to handle, and the cell cannot move stuff in and out of the cell fast enough to meet the cell's needs.

Biology: You must be this SMALL to go on this ride

What does the cell membrane have in common with filters, sifters, and colanders? All of the above are SEMI-PERMEABLE, meaning some substances can pass through them, while others can't.

In this week's experiment we used dialysis tubing (thin layer of material that contains various sized holes) to model the cell membrane. We tied off the dialysis tubing with string to create a bag that we filled with corn starch solution and glucose solution. First we submerged the bag in a jar of water and tested the surrounding water for the presence of glucose using glucose strips. Then we replaced the water with iodine. We waited a few minutes to see if there was a color change in either the bag or the jar. Iodine turns black upon contact with starch, so a color change inside or outside the bag would demonstrate which molecules had traveled through the bag. Check out the picture, and see if you can guess which molecule, starch or iodine can travel through the bag. Hint: Bigger ISN'T better.

Biology: You must be this small to ride this ride

What does the cell membrane have in common with filters, sifters, and colanders? All of the above are SEMI-PERMEABLE, meaning some substances can pass through them, while others can't.

In this week's experiment we used dialysis tubing (thin layer of material that contains various sized holes) to model the cell membrane. We tied off the dialysis tubing with string to create a bag that we filled with corn starch solution and glucose solution. First we submerged the bag in a jar of water and tested the surrounding water for the presence of glucose using glucose strips. Then we replaced the water with iodine. We waited a few minutes to see if there was a color change in either the bag or the jar. Iodine turns black upon contact with starch, so a color change inside or outside the bag would demonstrate which molecules had traveled through the bag. Check out the picture, and see if you can guess which molecule, starch or iodine can travel through the bag. Hint: Bigger ISN'T better.

General Science: Iodine the indicator

This week the kids learned how to use an INDICATOR, a compound that changes color when it comes in contact with a particular substance. The kids were given around 10 different foods to test using iodine, an indicator that changes from orange to black on contact with starch. As they made their way through the food samples (testing them, not eating them), they were able to refine guesses about what starches have in common. Finally, we concluded that starches come from plants and are how plants store simple sugars.

Afterward we discussed how simple sugars are connected by chemical bonds to make complex sugars and conversely, how the chemical bonds within complex sugars are broken to produce simple sugars. Try chewing on a cracker for a few minutes (works best with unsalted ones), and you'll notice a sweet taste in your mouth that results from your saliva breaking down the starch into simple sugars.