Investigate Elodea cells and potato cubes to describe and analyze the impact of water crossing the cell membrane.
Investigate phenolphthalein agar blocks in a slightly basic solution to explain why there is a limit on cell size.
Why is a pickle wrinkled?
Use arrows to describe the flow of water in and out of the pickle.

*Form and Function

You are the salad/garnish chef in a restaurant. Crisp salads and garnishes (kale, parsley, lettuce, radishes, etc.) are very important to both taste and appearance of your food. How are you going to keep your produce as fresh as if it were just picked from the plant?

Using a compound microscope observe a variety of cell types, diagram and label cell structures. Compare to electron micrographs. How has technology aided scientists in determining cell structure?

*Systems, Order and Organization

Explore various microscopes: transmission, scanning, tunneling, atomic frame, for differences in elucidating cell structures. Devise a table that compares and contrasts each technology including when the technology was developed.

*Unifying Concept (NSES) represented in this activity. Unifying concepts cross curricular areas and provide students with productive and insightful ways of thinking about and integrating basic ideas that explain the natural and designed world.