Science through the lens
Do you know about the “birds and the bees?” If you don’t, don’t worry. You will learn soon enough.
When it comes to flowers there’s nothing to hide. There’s just no way around it—flowers are sexy. Their colorful, curvy petals are soft as velvet and as fragrant as the most expensive perfumes. Their nectar is as sweet as…well, honey. Besides being pretty, flowers have power. Their pollen is packed with protein. No wonder the birds and the bees, and insects of many kinds, find them so irresistible.
Pollen may be the perfect food for bees, but it is also the way plants get together. Think about it. Plants can’t walk, crawl, swim, or fly. So, how does boy meet girl?
In order to reproduce, the pollen from the male has to have direct contact with the female (and I don’t mean texting). Pollen grains are carried on the legs of bees and in the beaks of birds, from one flower to another. A few grains become engaged, hitched, and literally stuck on the sticky female flower part called the stigma. Sugar from the stigma fuels the pollen grain to sprout a tube. This pollen tube grows downward through the female part called the pistil and into the chambers that contain tiny bubble shaped eggs. When the tip of the pollen tube finally reaches an egg chamber it releases a male sperm cell. The sperm and the egg unite, and a brand-new cell is formed. This is the beginning of a seed.
Picture an apple. Before the apple was a fruit containing seeds, it was a very sexy flower. So the next time someone asks you if you know about the birds and the bees, tell them about flower power. They might be surprised how plants get together to make baby plants, which in scientific terms is an interesting example of the process called sexual reproduction.
Pollen is contained in the anthers, which are the six slipper shaped sacs at the end of the stamens. The female stigma is the rounded tip located at the top of the style. The pollen tube is a microscopic tube that grows through the style and into the ovary, which is hidden inside the base of this flower. Hanging down, at the lower right side of the photo are the remains of another flower. The petals and stamen have fallen off revealing the entire pistil: the stigma, style, and the ovary (green structure), which holds the eggs. Photo credit © Alexandra Siy
Why not watch some web-spinners do their thing with the help of this stunning and superlative book by Alexandra Siy? You can read more about it here.
Alexandra Siy is a member of iNK's Authors on Call and is available for classroom programs through Field Trip Zoom, a terrific technology that requires only a computer, wifi, and a webcam. Click here to find out more.
MLA 8 Citation
Curiosity queen; writing science, history,
and everything in between
Writing a recipe is harder than it looks. I found this out when a children’s magazine editor asked me to add a recipe to my article about eating insects.
First, I thumbed through my recipe file mentally substituting bugs for a vital ingredient. Mushrooms stuffed with millipedes was out. (Most kids don’t like mushrooms.) I nixed beetle sausage, also. (Too much chopping and frying in a hot skillet.) Flipping to desserts, I chose toffee. I could substitute bugs for nuts.
After my trip to the grocery store for butter, sugar and chocolate chips, I visited the pet shop, and asked for a cup of mealworms, which are fly larvae (also known as maggots, but that’s not very appetizing). The man handed me a little carton that looked like a Skippy cup of ice cream. I wrote that down because I would need to pass that information on to readers who, like me, had no clue how to purchase creepy-crawlies.
With all the ingredients on the counter I recorded each step:
After that, I was on familiar ground blending butter and sugar, and sprinkling chocolate chips.
I called my concoction Toffee Surprise, and taste-tested it in a large group setting where peer pressure encouraged full participation -- my mother’s birthday party! The verdict: The toffee was yummy, crunchy, and sweet with a subtle earthy aftertaste.
Although I don’t plan on cooking more edible vermin, I did learn some important rules for writing a recipe: Choose a food that is reader-friendly; be aware of your readers’ abilities and safety issues; record every step in order; pay attention to even the smallest details; and prepare it yourself so you can work out the bugs (no pun intended).
Peggy Thomas is the co-author of Anatomy of Nonfiction, the only writer's guide for children's nonfiction. To find out more about Peggy, visit her website. She also has a blog for writers, based on the book.
Peggy Thomas is a member of iNK's Authors on Call and is available for classroom programs through FieldTripZoom, a terrific technology that requires only a computer, wifi, and a webcam. Click here to find out more.
MLA 8 Citation
Thomas, Peggy. “How to Take an Elephant’s Temperature.” Nonfiction Minute, iNK Think Tank, 7 Nov. 2017, www.nonfictionminute.org/baking-with-bugs;-how-to-write-a-recipe.
For Vicki Cobb's BLOG (nonfiction book reviews, info on education, more), click here: Vicki's Blog
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