If your kitchen is like most kitchens, you probably have cabinets for cups and pots and pans, along with drawers for silverware and cooking utensils.  You might also have a drawer you call the “junk drawer.”  The things in this drawer aren’t actually “junk.”  If they were, you’d throw them away.  Instead, things usually get put here because they just don’t fit anywhere else.


You might be surprised to learn that the system for classifying organisms has its own “junk drawer.”  It’s called the protist kingdom.  Its members, like the contents of your kitchen junk drawer, are important, but don’t fit nicely in one of the other kingdoms.


Broadly, protists can be classified as animal-like, plant-like, or fungus-like.  It is important to remember that being “animal-like” does not make a protist an animal.  Such and organism, like plant-like or fungus-like protists, are members of an entirely different group of living things.


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Amoeba are protists that walk using a method called a false foot, or pseudopodia. The amoeba extend a “false foot” and then pull the rest of their body along with them.



Animal-like protists are called protozoa. Like animals, protozoa can move on their own and are heterotrophic. Some protozoa eat by wrapping their bodies around their prey, creating a “food storage compartment.” Toxins are then produced which paralyze the prey, and food moved into the waiting protist.


Other protozoa have flagella, or tails, that assist in feeding. The flagella whip back and forth creating a current that brings food to the protist. Still other protozoa are parasites, and get nutrients from a host organism, harming the host in the process.


Animal-like protists can be classified, or placed into groups, based on how they move. Some move with the aid of a flagellum (that’s the singular form of flagella.) Others have many small tail-like structures called cilia which they move back and forth to get around. Still others have what is known as a “fake foot” or pseudopodia. These protozoa have a part of their cell stretch out, which pulls the rest of the organism along. The amoeba is a common example of this type of protozoan. Finally, some protozoa don’t move at all.


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Six-foot zucchini? Ten-foot carrots? Are giant veggies just a photography trick, or are they real?


The happy news is that yes, they’re real! Expert horticulturists have accumulated a great wealth of knowledge about different climates and dirt conditions. They must know about the different chemical, physical and biological properties of gardens and do multiples of experiments dozens of plants. We found an incredible horticulturist, John Evans, who has accumulated over 180 first places in both quality and giant vegetable categories, with 18 State and 7 World Records.


According to John Evans: “If you could, imagine what it would be like to dig up a carrot from your garden and not knowing how big it is until the last minute, and then finding out that it’s 19 lbs. Now that’s exciting!”


John has spent many years developing fertilizers, bio-catalysts, and growing techniques to grow 76-lb cabbages (photo shown left), 20-lb carrots, 29-lb kale, 60-lb zucchini,  43-lb beets, 35-lb broccoli and cauliflowers, and 70-lb swiss chard that was over 9 feet tall and took three people to carry it to the trailer!


Here’s a video on growing giant flowers by a passionate community gardening club:
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So what makes the plants grow so large? Apart from good soil and climate conditions, there are a few tricks you can do in order to encourage growth in plants.The video above shows the effects of using gibberellic acid. So what is that stuff, anyway?


Hormones are chemicals that send messages causing changes in living things.  Gibberellic acid is a hormone that makes some pretty noticeable changes. This hormone changes the RNA of plants.  RNA is an important molecule that affects which proteins are produced by an organism.  By changing proteins, the characteristics of the organism can be changed.  In the case of Gibberellic acid, the change in RNA makes cells grow faster and longer. When added to a plant, it makes the plant grow larger than it otherwise would grow.  See for yourself!


  1. Plant two lettuce seeds in similar soil in the same general area.
  2. Spray one seed with Gibberellic Acid.
  3. Make daily observations.
  4. How did the control plant (no acid) compare to the experimental plant (with acid)?

Gibberellic acid is very potent, and does occur naturally in plants to controls their development. This is a place where a little bit goes a long way. In fact, if you use only a couple of drops, you’ll see a big effect… too much and the reverse will happen (hardly any growth at all).


Gibberellic acid can do several things, including stimulate rapid growth in the root and stem and trigger mitosis in the leaves. Scientists have used gibberellic acid to start germination in dormant seeds. You’ll also find it used by farmers who need larger clusters of grapes and cherries. Since plants get ‘used to’ gibberellic acid and become less responsive to it over time, you’ll want to use only a little bit on your plants.


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When you hear the word “bacteria” what do you think of? If you’re like most people, you probably think of things that can make you sick. Although some bacteria do make us sick, this is not true for all of them. In fact, as we’ll see a little later, some bacteria are very helpful.


Did you know that bacteria can have a virus? It’s true! But first, you might be wondering: what’s the difference between viruses and bacteria?


Bacteria grows and reproduces on its own, while viruses cannot exist or reproduce without being in a living cell of a plant, animal, or even bacteria. Size-wise, bacteria are enormous.


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The T4 bacteriophage is a virus that looks like a spaceship from an alien planet. It attaches to the surface of the Escherichia coli (E. coli) bacteria using its six legs and injects DNA into the bacteria. The DNA then tells the bacteria to multiply and essentially fill the bacterial cell to bursting. This is how the T4 kills E. coli.


In this video below, you’ll first see large E. coli bacteria floating around, one of which is attacked by a T4 bacteriophage. Notice how the T4 injects the DNA strand into the bacterium. (What’s not shown is how it bursts, but we’ll leave that to your imagination!)



Some bacteria are responsible for diseases in humans and other organisms. Strep throat, tuberculosis, and pneumonia are all the result of bacteria.


Bacteria can also be responsible for food poisoning. Raw eggs and undercooked meats can contain bacteria that can cause digestive problems. One simple step everyone can take to reduce these kinds problems is washing your hands before cooking or eating. Cleaning cooking surfaces and fully cooking food can also help.


In 2007 the United States Food and Drug Administration (FDA) approved using bacteriophages on all food products. Other places you’ll find bacteriophages are in hospitals, uniforms, sutures and surgery surfaces where it’s important to keep surfaces very clean.


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When we think about the parts of plants, we often thing about stems, leaves, seeds, or flowers. Many plants have these parts. However a plant does not need to have any of these parts to be considered a true plant. So, instead of talking about parts that all plants have, we’ll talk about parts that some plants have. Then, as we talk about different groups of plants, we’ll talk about which parts they do or do not have.


Many plants have a waxy layer called a cuticle. The cuticle helps keep water in the plant, and prevents water loss. However, the cuticle also keeps gases from entering or exiting the plant.


This is a pretty big problem, when you think about how important photosynthesis is in plants. Remember that in photosynthesis, carbon dioxide has to come in and oxygen has to go out. So, plants have small openings called stomata. Stomata can open when the weather is cool to allow gases in and out. When the weather is hot, stomata close up, conserving water and keeping it from escaping.


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Stomata are found on all land plants (except liverworts). Some have more stomata on the lower epidermis than the upper epidermis. In plants with floating leaves, stomata may be found only on the upper epidermis; submerged leaves may lack stomata entirely.


It may seem that pathogens can easily enter this “hole” in the leaf without any trouble. However, scientists have recently discovered that stomata are able to detect most (if not all) pathogens. A curious side note: in one experiment, the bacteria that was placed on the plant leaves released the chemical which forced the stomata open.


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It drives me crazy it when my store-bought tomatoes go straight from unripe to mush. After talking with local farmers in my area, I discovered a few things that might help you enjoy this fruit without sacrificing taste and time.


Grocery store owners know that their products are very perishable. If the tomatoes arrive ripe, they might start to rot before they can get on the shelf for the customer. Ripe tomatoes are near impossible to transport, which means that farmers often pick unripe (green and therefore very firm) tomatoes to put on the truck. Grocery stores prefer hard, unripe tomatoes so their customers can get them home safely.


The problem is, how do you enjoy a tomato if it’s not ready?


Scientists and food experts ripen tomatoes quickly with ethylene while they are in storage. As the gas surrounds the green tomato, it chemical reacts to speed up the ripening process, causing the tomato to soften and change color to red or orange.


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The color change in this video is subtle – can you tell the difference between the beginning and end?



Another hormone involved in plants is ethylene. Ethylene is an unusual hormone because it is a gas. What does this mean? Find out using a fruit with plenty of ethylene, a ripe banana.


Materials:


  • green banana
  • very ripe banana
  • paper bag

Experiment:


  1. Place one green banana in a paper bag.
  2. Place another green banana in a paper bag, along with a very ripe banana.
  3. Make daily observations about each banana.
  4. What’s causing the differences you see? (Hint: Think about ethylene and how it can travel.)

What’s Happening: In the bag with two bananas, the gas travels from one to the other, ripening it.


Ethylene, a hydrocarbon gas like propane and butane, is generated by other fruits like bananas. When you store a banana next to a tomato, the banana’s gas triggers the ripening process in the tomato. Scientists have found that tomatoes ripened this way keep longer, but farmers and customers have found that these tomatoes have less flavor and mushier texture.


If you’ve noticed the recent vine-ripened tomato trend at the grocery store, it’s because those tomatoes tend to have more flavor than the green ones picked from the vine and stored in a room of ethylene gas.


When you’re at home, keep fully ripe tomatoes out of the refrigerator, as they are best kept at room temperature on your counters. If you stick a tomato in the fridge, you’ll find it less flavorful and starting to have a starchier texture.


Experiment:


  1. Place a green tomato in a bag with a banana.
  2. Make daily observations about the tomato and banana.
  3. How did the banana take to ripen?

The bottom line? Use the banana-gas trick for tomatoes you cook or bake with, and enjoy your fresh tomatoes straight from the vine and stored on your countertop.


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This type of slime Physarum Polycephalum is called the “many-headed slime”. This slime likes shady, cool, moist areas like you’d find in decaying logs and branches. Slime (or slime mold) is a word used to define protists that use spores to reproduce. (Note: Slime used to be classified as fungi.)


Real slime lives on microorganisms that inhabit dirt, grass, dead leaves, rotting logs, tropical fruits, air conditioners, gutters, classrooms and laboratories. Slime can grow to an area of several square meters.


Slime shows curious behaviors. It can follow a maze, reconnect itself when chopped in half, and predict whether an environment is good to live in or not. Scientists have battled with the ideas that at first glance, slime appears to be simply a “bag of amoebae”, but upon further study, seem to behave as if they have simple brains, like insects.


Slime can be either a plasmodial slime, a bag of cytoplasm containing thousands of individual nuclei, or a cellular slime which usually stays as individual unicellular protists until a chemical signal is released, causing the cells to gather and acts as one organism.
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Slime feeds by surrounding its food completely and secreting enzymes to digest it. If the slime dries out before its finished eating, it will form a hard tissue shell to protect the dormant slime until the weather turns wet again. The cool part is that the slime will continue searching for food once it hydrates and softens up. When slime can’t find food, it will begin the reproductive phase. Spores form from the mitosis phase and are spread by wind currents. Spores can remain formant for years if the conditions are unfavorable.



Scientist have discovered that physarum polycephalum (orange slime) seems just as intelligent as some insects! A team researchers set up a maze (made of agar) and found that the slime found the shortest possible path to the food.


Another team of scientists are working on bio-computing devices, which use slime instead of semiconductors. The scientists found that slime reacts consistently to certain stimuli. (If they poke it here, it moves to the left…) This team is also figuring out how to precisely point and steer slime using light and food sources.


What this means is that you’ve got a creature that will always emerge from a maze the same way when dropped in at random, is direction-controllable, and always reacts to stimuli the same way. Sounds like the inner workings of a computer, doesn’t it?
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