A Valuable AP Biology Throwback

Today’s blog is written by guest blogger, Isobel Utschig, a science teacher at Dominican High School in Whitefish Bay, WI. We bring this to you in celebration of #TeacherAppreciationWeek 2020

About 10 years ago, I attended a field trip at the Biopharmaceutical Technology Center Institute with my AP Biology classmates. I felt apprehensive upon seeing the micropipettes and other “foreign” lab supplies on the benchtops. We learned that we would be using enzymes to cut DNA and visualize those different fragments on a gel. I marveled at the glowing streaks and found it incredible that I was looking (albeit indirectly) at real pieces of DNA. As we moved into the genetic transformation activity I was even more intrigued. We opened the tubes of bacteria and added some luciferase DNA, which would allow the bacteria to create a light-producing protein.  We then “heat shocked” the bacteria to coax them to take up these plasmids from their environment looking at the bacteria later, their glow revealed our success. The day flew by and at the end I marveled at all that we had done!

Students from Dominican High School AP Biology busy at work 
during a BTC Institute field trip
Students from Dominican High School AP Biology busy at work
during a BTC Institute field trip

Three years later I joined a research lab at Marquette University. Upon seeing the lab benches full of unfamiliar equipment, the same wave of apprehension came over me. My PI introduced me to the first task: digest a plasmid with restriction enzymes and verify the cut with gel electrophoresis. Memories of the high school field trip flooded my mind as I gripped a micropipette and attempted to nimbly load the wells. While I greatly improved in my skills over the course of the summer, the familiarity I had from my trip to the BTC Institute put me at ease from the beginning.  

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Lab Equipment Today: Kitchen Gadget Tomorrow?

The Latest in Cooking Equipment

My husband likes to cook and he also likes to collect kitchen gadgets. Mushroom slicers, blenders, numerous graduated vials and measuring devices, meat thermometers, etc., our kitchen drawers are overflowing with the essentials for precision cooking. For each culinary process, there is a unique device, and he uses them all. I do not even know what some of them are for. I only use knives and measuring cups. But his cooking is way better than mine so there is obviously some benefit to using the right tools well.

Some of the most sophisticated kitchen tools come straight from the laboratory. I was interested to read an article in the March 2011 issue of Scientific American describing how high-speed centrifuges are among the newest trends in fancy kitchen equipment. They are being used in restaurants to separate ingredients into their component parts and create potent flavorings. It turns out that centrifugation is a fast and convenient way to purify fat from various vegetables and nuts, creating interesting flavored butters and dairy-free creams (think pea butter or essence of carrot). Centrifugation is a fast alternative to straining or filtering as a means of separating components.

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