Science classes ROCK Food Chemistry experiments

Meyersdale Middle School welcomes representatives of the Sain Francis University R.O.C.K program. During the presentation, students were guided through the steps to extracted DNA from a strawberry.

Meyersdale Middle School seventh and eighth grade students “rocked” science on May 20 when they welcomed guests from Saint Francis University. With the guidance of Saint Francis students and recent graduates, Meyersdale students conducted two experiments designed to develop a better understanding of food chemistry.

This program was presented by “R.O.C.K (Rural Outreach Chemistry Kids),” an outreach program founded in 1995 by Dr. Edward P. Zovinka, professor of chemistry at Saint Francis University and the American Chemical Society-Student Affiliates (Chemistry Club). R.O.C.K. is now under the direction of Dr. Ashley Smith-Diemler, assistant professor of chemistry. R.O.C.K. performs hands-on chemistry experiments and activities using mainly household products to show the importance of chemistry in day to day living.

During the presentation, students learned more about two common foods: breakfast cereal and strawberries.

They were led through steps to extract the iron from fortified cereal and were able to see directly how much iron is present in a serving of cereal.

R.O.C.K. program representatives then led students through the process of extracting actual DNA, the building blocks of all living organisms, from strawberries. Students broke down the cell wall, cell membrane and nuclear membrane of the strawberries and then were able to isolate the plant’s DNA.

Meyersdale Middle School science teacher Jaclyn Winters said her classes enjoyed the hands-on activities and were excited about making their own discoveries with the R.O.C.K. program

“This was beneficial to both seventh and eighth grade. The presentation put the concept of DNA into reality with 8th grade and reviewed chemistry concepts we covered in 7th grade.”