Two schools and a scientist

Peter Revill, JIC and Cheryl Crawford, Alderman Peel High School

If you chew starchy food for a few minutes, it starts to taste sweet (try it with bread). This is due to the enzyme amylase, present in our saliva, which breaks the starch down to release sugar. Over a period of a week, year 6 (10-11 yrs) pupils from Wells Primary School and a year 8 class (12-13 yrs) from Alderman Peel High School worked together in a joint practical session to investigate the digestion of food and how enzymes work. The activity was planned jointly by the TSN scientist, his teacher partner, and the primary school teacher.

By using potato starch granules which the students prepared from a cut potato they saw the effect of ‘saliva’ (a solution of bacterial alpha-amylase) on the potato starch. We used semi-quantitative glucose test strip (available from chemists) to monitor the breakdown of starch to glucose.

Using their new knowledge, the primary school’s year 6 returned to plan their own investigations for the next session. What would make a difference… the temperature? chopping the food up? changing the concentration of amylase enzyme? the type of food used? the length of time the food was cooked for?

When they returned, they discussed their ideas with their scientist who helped them refine their plans. Then the high school’s year 8 helped them find and use appropriate equipment and they all got to work. Food processors processed, pestle and mortars ground and water baths steamed!

Cheryl:
‘For me, the teacher, there are other important educational outcomes beyond the obvious science gains. For a start the primary school children became more familiar with our high school, and this will help reduce their fears about their transition to us next year, and they became more confident. Working with a ‘real’ scientist will help dispel the negative image so many children have of science and scientists. Also, our high school children were given the responsibility of looking after the younger children from the primary school.’

Peter:

‘And for me, the scientist, well, I very much enjoyed myself in these classes. The pupils were great with their questions and with how quickly they grasped the subject. I also had time to give a short talk on how research on the properties of starch can affect us all. In all, I left with a feeling of two good days spent on science. I have given the notes and materials to TSN so that it can be developed as another TSN loan kit.’