Embedded Files
Horizon Education and Media
Gazpacho soup
Onion epidermis (skin) cells
Cilantro leaf cell openings
Spirals of xylem tube in leaf vein
Tap on the document to open and print the activity sheet Gazpacho soup cells that walks you through all the lesson parts.
How to use your microscope
How to use your microscope
You will need a microscope! To learn how to use it, watch the video "Using the Microscope" in Chapter 1.6 of your text book.
Tap on the book cover to access the text.
If you have no microscope, you will be able to complete the lesson by watching the videos on tomato, onion, and stomata preparation which include microscope images made by the teacher.
Tomato
Tomato
Follow the instructions to get thin tomato cells ready.
Magnify, then take a pic with your phone. Draw what you see on paper! Can you find different organelles? Give the drawing a title.
Spring onion
Spring onion
Follow the instructions to peel a spring onion.
Magnify, then take a pic with your phone. Draw what you see on paper! Can you see the cell wall, cell membrane, and nucleus? Give the drawing a title.
Cilantro
Cilantro
Follow the Gazpacho soup cells activity sheet to see how to prepare a cilantro leaf peel and find the guard cells of a stomata under the microscope.
50 x
50 x
Cilantro leaf peel impression with tiny circles that are the stomata mouths of the leaf.
400 x
400 x
The same cilantro leaf magnified so you can see oval stomata in the center of petal-like epithelia (skin) cells. You should be able to see similar patterns.
1,000 x
1,000 x
The same cilantro leaf magnified even more, showing two banana-shaped guard cells surrounding the stomata hole. Jigsawed epithelia cells surround the hole.
Extension
Extension
Make the soup by chopping the ingredients blending in a food processor. Adjust with salt to taste.
2 large tomatoes
1 large cucumber, peeled, chopped
1 bunch of washed spring onions after cutting off roots and greenery
½ red bell pepper with seeds removed, chopped
½ green bell pepper with seeds removed, chopped
24 oz. tomato juice
⅓ cup sushi vinegar
1 ½ teaspoons kosher salt
Enjoy the soup at your next meal!
From the desk of Hannah Robinson
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