Wheat Evolution: Dough Washing
Source Institutions
-
Biotechnology and Biological Sciences Research Council
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In this activity (Page 22 of PDF), learners investigate the evolution of wheat by washing different types of dough with water and comparing the results. The evolution of wheat from wild grasses demonstrates the dramatic effect of both natural and directed evolution on the structure of a crop plant and the chemical makeup of the product harvested from it. These activities illustrate the changes to both the structure and the chemistry of the wheat plant.
- 45 to 60 minutes
- 1 to 2 hours
- $10 - $20 per group of students
- Ages 8 - adult
- Activity, Demonstration, Experiment/Lab Activity
- English
Quick Guide
Materials List (per group of students)
- Measuring cup
- Scale
- Sink with waiter faucet
- Food processor or mixing bowl and stirring utensil
- Sieve
- 250-300g of different types of flour (examples: bread flour, all purpose flour, spelt flour, rice flour, rye flour, maize flour)
- Salt (a few teaspoons)
Subjects
- Engineering and Technology
- Engineering
- Agricultural Engineering
- Engineering
- Life Sciences
- Ecology
- Biodiversity
- Evolution
- Evidence for Evolution
- Ecology
Informal Categories
- Food and Cooking
Audience
To use this activity, learners need to:
- see
- touch
Learning styles supported:
- Involves hands-on or lab activities
Other
Components that are part of this resource:
This resource is part of:
Access Rights:
- Free access
By:
Rights:
- All Rights Reserved, Biotechnology and Biological Sciences Research Council, ©2012
