Whether testing the effectiveness of artificial flavors or examining apple oxidation or studying how junk food affects your brain, students at Sallie B. Howard School of Arts and Science got a broadened understanding of chemistry of foods preparing for a school-wide science project competition.
“The whole school participated. It was kindergarten through 12th grade,” said Pratibha Rani, director of instruction at Sallie B. Howard School of Arts and Science. “Our theme this year was ‘Nourish to Flourish,’ so it was about food chemistry. We wanted to make our students look at their plate and see what chemistry was in play as they were eating their food.”
Teachers kicked off the science fair with some fun experiments for the students, Rani said, including questions about which orange juice has more vitamin C.
“We also did yeast,” Rani said. “You eat bread, but you never think that you are actually eating elements. You are actually eating the combination of chemical reactions, so we did that for them to see how fermentation takes place.”
Rani said many of the students’ projects, which included teams, qualified for the competition.
“We have about 175 projects turned in, and out of that we have 61 in the elementary that are following the criteria in the competition.” Another 58 middle school and high school projects qualified for the competition.
At first the students were a little hesitant about the projects.
“They did not want to do it, but then we had a little pep rally for the science fair. That is really what got them engaged, and they were all for it,” said Shantel Harris, a sixth grade science teacher. “We dressed up in little costumes of food items, so I think that is really what popped it off.”
Jonas Almerino, who teaches high school chemistry and biology, said the students did well.
“They produced excellent results. Some of them used a lot of different kind of materials in terms of creativity,” Almerino said. “For my class they used fish tanks to not only test human food but also look into the food for animals and plants, and those are basically looking into other aspects of nourishment. Aside from that, we had some integration of agriculture in terms of hyrdroponics and food production and things like that.”
Ki’Mone Webb and fellow students Keyla Rodriguez-Bautista and Za’Miyah Mack joined forces for a science project on the development of a sustainable hydroponic system.
Hydoponics is a method of growing plants in nutrient-rich water instead of using soil.
The students grew basil, English lavender, zinnia and sage in a small hydroponic set-up and then compared the plants’ growth under different lighting conditions.
“When you grow them in a hydroponic growing system, they grow faster than in the ground,” Ki’Mone said. “A forensic scientist is someone who gathers DNA evidence and helps solve crime scenes.”
“For the hydroponic system that we built, one plant didn’t grow as good as it did in the one that the school bought. One has light from sunlight, and one has LED lights, so we think that may be why,” Ki’Mone said.
Ki’Mone said she wants to have a career as a forensic scientist or a crime scene investigator when she grows up.
“I like testing out different ways of doing things to see which one works better and learning different methods and how to go about things,” KiMone said.
Rani said that the school takes a very holistic approach to teaching students.
“It’s not just about reading, math and all of the subjects. We want them to have life experiences of science and be scientifically literate when it comes to making health choices,” Rani said. “Food is chemistry, but we also want to make them aware of food choices to be healthy in life for their longevity and just open up a different perspective for them to start investigating on their own.”
Saptosa Foster, chief communications officer, provided the science fair winners.
HIGH SCHOOL
First: Lua Agbaw, Empress Coleman —“Blue, White, and Plant Light”
Second: Liam Hockaday, Amera Walls — “Can Clownfish Succeed with No Circus?”
Third: Destiny Worrell — “The Cheese Touch”
MIDDLE SCHOOL
First: Sophia Hernandez-Martinez, Heidy Hernandez, Yakira Sangabriel — “Artificial Official”
Second: Arely Mariano-Jaguey — “How Does Cooking Time Affect the Texture of Pasta?”
Third: Makiyah Vick — “The pH is Right: Testing Acid and Neutral”
ELEMENTARY
Fifth Grade
No first place winner.
Second: Ana Mojica-Uriostegui — “How to Stop Apples from Browning”
Third: Jay’Leyah Clemmons — “Which Breaks Down Faster in a Simulated Digestion: Cooked or Raw Broccoli?”
Fourth Grade
Tied for first: Asher Speight — “Fruits, Vegetables for Energy, Power, Light”
Tied for first: Sophia Ballard — “The Great Mold Race”
Second: Tristan Atkinson — “Sip, Sleep, Repeat”
Third: Azaria Chesnutt, Chan’zie Green, Patience Hines — “Moo-ve Over Water!”
Third Grade
First: Niah Hall, Nylah Hall, Londyn McCalston — “Testing Browning Inhibitors”
Second: Bryson Bynum, David Morales-Uriostegui, Xayvion Farmer — “Water Wars”
Third: Levi Forrest — “Does Sugar Pull Water Out of Fruit?”
Second Grade
First: Daviann Chambers’ class — “Ice Cream, Ice Cream, Ice Cream!”
Second: Alejandra Garzon’s class — “Do Plants Grow Better Than Healthy Drinks?”
3rd – Diana Duque’s class — “Takis Exploding Stomach”
First Grade
First: Luisa Medellin’s class — “Drink Acid Attack on Eggshells: Which Drink Hurts Teeth the Most?”
Second: Kelshonda Davis’ class — “Pop! What Makes Drinks Fizzy?”
Third: Ujala Chauhan’s class — “Environmental Factors: Plant Growth”
Kindergarten
First: Angela Cherry’s class — “Sip, Stain, Smile”
Second: Angela Cherry’s class — “The Chemistry of Sofrito”