Download Biology 2010 Lab at MUN Botanical Garden Grocery Store Botany

Biology 2010 Lab at MUN Botanical Garden
Grocery Store Botany
Itinerary and Discussion Guide
PART 1. WELCOME
Introductions, Safety, Housekeeping, Itinerary
Anne Madden, MUNBG Education Coordinator
Location: Classroom
PART 2. POWERPOINT PRESENTATION
Coffee, Tea & Chocolate
Todd Boland, MUNBG Research Horticulturist
Location: Classroom
PART 3. BOTANY CAFÉ
Location: Display Room
Most foods we eat directly (and indirectly), come from plants. But do we always know what we are eating?
Let's explore our relationship with plants and food, while we taste some samples at the Botany Café.
Botany Café Menu
Fresh vegetables with hummus and veggie dip
Salsa and tortilla chips
Assorted fresh fruit with dips
Vegetable Chips
Chocolate chip cookies
Confections: Candy
Beverages: Tea, coffee, hot chocolate, water
Discussion Notes:
 Decide which category (from those listed) that each edible food item falls under.
 Some products contain several ingredients, and can fall into more than one category, so please read
the labels, where applicable.
Chocolate Chip Cookies:
When we eat chocolate chip cookies, we don’t think we are eating plants. The ingredients usually include:
1. Flour – derived from wheat (usually), which is the seed (grain) of the wheat plant.
2. Sugar – derived from sugar cane (the sap of this grass plant is very high in sucrose), or sugar beet (a variety
of Beta vulgaris)
3. Chocolate – derived from the seed of the cacao tree (Theobroma cacao); may also include sugar and milk.
4. Other ingredients - vegetable oil (palm, corn, etc) is plant-based, while eggs and milk etc are animal-based
foods; animals need to eat plants to survive!
Please refer to the chart provided for quick reference.
PART 4. BOTANICAL GROCERY STORE SHOPPING SPREE:
Location: Display Room
Now it's time to shop! But the shopping list is botanical. Can you find samples of flowers, petioles, and
aggregate fruits in the time allotted? How often can botanicals be found in groceries, cosmetics and health
care products? Using the shopping list provided, please select items for each category.
#1 ROOTS
Definition: The underground part of a plant that absorbs nutrients and moisture from the soil, anchors the
plant in the soil, provides physical support for the stem, and serves as food storage organ.
Samples: Beet, carrot, horseradish (prepared), parsnip, radish, sweet potato, tapioca (flour)
Edibles: Carrots, radishes
Alternate Use: Carrots – cosmetic; Carrots, beets – dyes; Sugar beets – sugar, Cassava plant – tapioca,
Armoracia rusticana plant - horseradish
#2 STEMS
Definition: Stems are structures which support buds and leaves and transport water, minerals, and sugars. The
three major internal parts of a stem are the xylem, phloem, and cambium. The xylem and phloem are the
major components of a plant’s vascular system. Stems include potatoes, stem sap, and inner bark of the stem
and ‘ginger root’ (Zingiber officinale) is actually not a root, but is also an underground stem.
Samples: potatoes, maple syrup, cinnamon, ginger, golden corn syrup, Purity syrup, raw sugar, molasses,
golden syrup, ginger ale, bamboo shoots, asparagus, tonic water (quinine)
Edibles: Vegetable chips, caramel dip, candy
Alternate Uses: Potatoes – vodka; Cinchona tree bark – quinine; Ginger - used in food or teas, dried and
ground to create powdered ginger and used to create ginger oils and extracts.
#2b Petiole (leaf stalk)
Definition: A petiole is the “stem” of a leaf that attaches the true leaf, to a stem
Samples: Celery (+ celery salt), chard, rhubarb (+ rhubarb & onion relish, pie filling)
Edibles: Celery
Alternate Use: Celery salt is a seasoned salt used as a food seasoning, made from ground seeds, which may
come from celery or its relative lovage. It may also be produced using dried celery or seed oleoresin.
#3 LEAVES / BUDS
Definition: The (usually) green, thin, flattened structure arranged along the stem or twig. This is also the
“kitchen” of the plant – where sunlight is changed into sugar to feed the plant (photosynthesis).
Samples: Bay leaves, Brussels sprouts (bud), cabbage (bud), garlic, lettuce, onions, parsley, potted herbs,
rosemary, savoury, tea
Edibles: tea
#4 FLOWERS / BUDS
Definition: The sexual part of the plant, which is often showy to attract pollinators.
Samples: Artichokes, beer (hops), broccoli, capers, cauliflower, cloves, coconut sugar, honey, Jasmine (tea +
other wild teas)
Edibles: Broccoli, cauliflower, teas
Alternative uses: Hops – beer; coconut flower nectar – Coconut sugar
#5 FRUITS
Definition: A fruit is the fertilized ovary of a plant, meaning the part that contains the seeds,
I. Simple Fruit: formed from 1 pistil; may be either true or accessory fruits.
A. Dry Fruit: Fruit in which the coat becomes dry at maturity. Examples: Legumes (Dehiscent fruits), Seeds,
Grains (Indehiscent fruits)
Seed + Legume Samples: Coffee, coconut (various products including shredded coconut, coconut milk),
legumes (barley, beans (white), chickpeas, lentils, peanut oil, peas (split)), seeds (celery salt), chia, cocoa
(chocolate chips, Fry’s cocoa), coriander, flax, mustard, popcorn, pumpkin, quinoa, rice (rice vinegar), sesame
seeds and oil, sunflower, vanilla), Worcestershire sauce
Edibles: Hummus, coffee, popcorn
Alternate Uses: Worcestershire sauce – malt vinegar (from barley)
Grain Samples: Bread (hard bread), corn, (corn syrup, corn starch), granola, oatmeal, oats, pasta, porridge
oats, wheat, wheat germ
Edibles: Crackers, Nacho chips
Alternative uses: Corn - corn oil, syrup, starch, pet food, compostable plastic substitutes (i.e. plastic bags!)
B. Fleshy Fruit: A fruit in which the wall becomes soft and fleshy as it matures.
Samples: Balsamic vinegar, blueberries, cherry pie filling, chili peppers (sweet chili pepper sauce), cranberries,
cucumbers, grapes, lime juice, melons, olives (black, green), peppers, pineapple, pumpkin pie mix, squash,
strawberry, Tabasco sauce, tomatoes (+ paste), wine,
Edibles: Dips, salsa, cherry, tomatoes, cucumbers, peppers
Alternate uses: Cucumbers – cosmetics, Capsicum frutescens var. tabasco - Tabasco sauce
1. Drupe: One-seeded simple fruit developed from a superior ovary. Innermost portion of the wall (endocarp)
becomes hard and stony, the outermost part (exocarp) becomes a relatively thin skin, and the middle portion
between the skin and the stone (mesocarp) becomes either fleshy or fibrous. Examples: cherry, coconut, olive,
walnut and hickory.
2. Berry: Simple fruit in which the ovary wall or at least its inner portions become enlarged and usually juicy.
Examples: grape, banana, gooseberry, blueberry, tomato
(a) Hesperidium: Special type of berry; leathery rind forms & the interior of the fruit divided by septa,
indicating the number of carpels. Examples: Citrus
(b) Pepo: Special type of berry in which a relatively hard rind is formed; the interior of fruit not divided by
septa. Examples: cucumber, watermelon, gourds, squash
3. Pome: An accessory fleshy fruit formed by a group of carpels more or less firmly united with each other &
surrounded by & united to the floral tube or receptacle. Example: Members of the Rose family (apple, pear)
II. Aggregate Fruit: Fruit formed by the development of a number of pistils from the same flower. Examples:
blackberry, raspberry, strawberry
III. Multiple Fruit: Fruit formed by the development of a number of pistils often with accessory parts, the
pistils being from a number of flowers. Examples: mulberry, fig, pineapple
6. SEEDLINGS
Seedlings will be demonstrated during the lab
PART 5. THE POLITICS OF FOOD
Presentation by Christine Gillard, MUNBG Environmental Educator
Location: Display Room
When we discuss the politics of food, we must consider all aspects of food production, control, regulation,
inspection, distribution, consumption and disposal. What role does the health and sustainability of our
environment, culture, ethics, and human health, play throughout this discussion?
PART 6. SPROUTING DEMONSTRATION / ACTIVTY
Demonstration by Christine Gillard, MUNBG Environmental Educator
Location: Display Room
Turning seeds and grains into sprouts can be a fun, healthy way to produce fresh food in your kitchen. When
soaked in water, seeds germinate, causing the outer layers to split open and the young shoots to emerge.
These young shoots consume some of the grain’s starches, increasing the proportion of protein and fiber,
lowering the glycemic index, and thereby altering the food’s nutritional content. But to keep it healthy, we’ll
show you some important “dos and don’ts” as we demonstrate how to sprout seeds with simple materials.
You’ll even get to take a sprouting kit home!
Botanical Grocery Store Item - SPROUTS
Definition: Germination is the resumption of active embryo growth. Prior to any visual signs of growth the
seed must absorb water through the seed coat and micropyle. In addition, the seed must be in the proper
environmental conditions; exposed to oxygen, favorable temperatures, and correct light.
Sample: Alfalfa Sprouts, bean sprouts
ROOT
STEM
LEAF
FLOWER
FRUIT
SEEDS
SEEDLINGS
Beet
Carrot
Cassava root
(tapioca)
Chicory
Jerusalem
artichoke
(sunchoke)
Licorice
Parsnip
Radish
Rutabaga
Sweet potato
Sugar beet sugar
Turnip
Yam
Asparagus
Bamboo shoots
Cinnamon (bark)
Broccoli (stem)
Kohlrabi
Beet top
Brussels sprouts (axillary
bud)
Cabbage (bud)
Chinese cabbage
Collards
Dandelion
Endive
Garlic (bud)
Kale
Lettuce
Onion bulb (bud)
Spinach
Swiss chard
Watercress
Artichoke (bud)
Broccoli (immature)
Capers (bud)
Cauliflower
(immature)
Cloves
Jasmine (for tea)
Apple
Apricot
Avocado
Banana
Bean pod
Blackberry
Blueberry
Cantaloupe
Cherry
Chile peppers
Cucumber (pickle)
Date
Ear of corn
Eggplant
Fig
Grape (raisin)
Grapefruit
Green bean
Green peppers
Lemon
Lime
Olive
Orange
Pea pod
Peach
Pear
Persimmon
Pineapple
Okra
Plum (prune)
Pumpkin
Raspberry
Squash
Tangerine
Tomato
Watermelon
Almond
Brazil nut
Cashew
Coconut
Pine nuts
Pistachio
Sunflower
Walnut
Alfalfa
sprouts
Bean sprouts
Cress
Other:
Bark of the root Sassafras
(Root beer)
Underground stem:
Ginger (rhizome)
Potato (stolon)
Turmeric (rhizome)
Other:
Sap of stem Grass plant
(Sugar cane)
Maple sap
(Maple syrup)
Herbs/flavours:
Basil
Bay leaf
Chicory
Chives
Cilantro
Dill
Marjoram
Oregano
Parsley
Peppermint
Rosemary
Sage
Savoury
Spearmint
Thyme
Beverages:
Tea
Yerba maté
Petiole (leaf stalk):
Celery
Rhubarb
Grass plants:
Barley
Corn
Oat
Rice
Wheat
Spices:
Aniseed
Caraway
Cardamom
Peppercorn
(Black pepper)
Vanilla
(fruit of orchid)
1
Grass kernels
Barley
Corn
Oats
Rye
Wheat
Legumes
Green bean
Kidney bean
Lima bean
Pea
Pinto bean
Peanut
True nuts1
Beech nut
Chestnut
Hazelnut
Spices
Coriander
Dill seed
Mustard seed
Nutmeg
Mace (aril covering
nutmeg seed)
Poppy seed
Sesame seed
Beverages:
Cacao seeds
(chocolate)
Coffee beans
(coffee)
Cola nuts
(cola drinks)
A nut in botany is a simple dry fruit with one seed (rarely two) in which the ovary wall becomes very hard (stony or woody) at maturity, and where the seed
remains attached or fused with the ovary wall.
BOTANICAL GROCERY STORE DISCUSSION NOTES:
Some products contain several ingredients, and can fall into more than one category, so please read the
labels.
Beer:
Beer is made from four basic ingredients: barley (seed), water, hops (flowers) and yeast.
Barley (Hordeum vulgare L.), a member of the grass family, is a major cereal grain grown in temperate climates
globally. It was one of the first cultivated grains, particularly in Eurasia as early as 13,000 years ago and was
ranked fourth in 2014 among grains in quantity produced (144 million tonnes) behind corn, rice and wheat in
2014.
Hops are the flowers (also called seed cones or strobiles) of the hop plant Humulus lupulus and are used
primarily as a flavoring and stability agent in beer, to which they impart bitter, zesty, or citric flavours; also
used for various purposes in other beverages and herbal medicine.
Cinnamon: Stem Bark
Flower: cauliflower, artichoke, broccoli, squash, daylily, violet, nasturtium, saffron (spice from dried stigmas of
flower), cattail, capers (pickled flower buds), cloves (spice), dandelion (dandelion wine), honeysuckle (can sip
sweet nectar), hops (flavors beer), [bees use pollen and nectar from thousands of flowering species to make
honey]
Fruit: apple, pear, peach, orange, lemon, lime, persimmon, banana, pineapple, mango, papaya, strawberry,
tomato, olive, plum, date, pomegranate, jujube, vanilla, coconut, paprika
Ginger: Rhizome/ underground stem
Leaf: lettuce, cabbage, tea, spinach, mustard greens, turnip greens, celery (celery stalk is leaf petiole, not a
stem), onion and garlic (mainly swollen leaves with a bit of stem), many herbs and spices such as parsley, basil,
chives, rosemary, thyme, peppermint, sage, marjoram, oregano, tarragon, watercress, and bay leaf
Maple Syrup: Maple tree sap
Quinine (Tonic water)
Isolated in 1820 from bark of a cinchona tree, it remain the only economically practical source of quinine. It is
native to the tropical Andean forests of western South America. Bark extracts have been used to treat malaria
since at least 1632. It is on the World Health Organization's List of Essential Medicines, the most effective and
safe medicines needed in a health system. Quinine is also used to treat lupus and arthritis. According to
tradition, the bitter taste of anti-malarial quinine tonic led British colonials in India to mix it with gin, thus
creating the iconic gin and tonic cocktail, which is still popular today. Quinine is an ingredient in both tonic
water and bitter lemon.
Root: carrot, sweet potato, yam, beet, sugar beet, horse radish, turnip, rutabaga, cassava, spices such as
licorice, sarsaparilla and sassafras (both used in root beer)
Seeds: bean, corn, wheat, rice, barley, oat, peanut, coffee, chocolate, pine, walnut, sunflower, pecan, almond,
cashew, pea, cola nut (for cola drinks), several spices such as nutmeg, mustard seed, anise seed, poppy seed,
caraway seed, cumin seed, dill seed, fennel seed and celery seed; oil seeds such as safflower, sesame, and
canola.
Stems: potato, asparagus, sugar cane, ginger "root" (actually a rhizome or underground stem), Jerusalem
artichoke, water chestnut, cinnamon (spice from bark), bamboo shoot, radish
Sugar: Stem Sap (dehydrated sugar cane sap)
Sweet Chile Pepper Sauce:
Contains soybean oil, corn syrup & starch, pineapple juice, crushed red peppers, garlic powder
Turmeric: Rhizome/ underground stem
Worcestershire Sauce:
Contains: Malt vinegar made from barley, molasses, sugar, onion, garlic
Do you have any interesting items to add to our list? Please let us know!
AM Intro Notes
Welcome
Introductions
Todd – MSc from MUN
Christine Gillard, Environmental Educator – B.Env.Sc. Lakehead University
Other Members of staff
Safety
In case of alarm: either front door or display room exit / Muster station
Housekeeping
Washrooms in hallway
Itinerary
Botany Café: Food Safety
Shopping Spree: Please, no sampling
Summer Employment and Volunteer Opportunities and MUCEPS
Come visit us at:
Science Career Networking Fair: Feb 8, 12 – 2 pm @ The Landing
Wellness Fair: Feb 16, 10am – 2 pm @ Bruneau Centre
From Garden to Campus Workshop Series: The 3rd Thursday, 12:30 pm
Biology Open House: April TBA
Facebook – please like us
Website: www.mun.ca/botgarden