Activity 1: All About Wheat

1. Divide the class into groups of 3-5 students. Print 1 copy of the Wheat Reader for each group or individual student.
2. Pass out the What Stuck? activity sheet to each student.
3. Instruct the students to read the Wheat Reader and take notes about what they are learning on the "sticky notes" of the activity sheet.
   • Increase the effectiveness of this reading strategy by first discussing with the students some of the things they will learn as they read.
   • List the following questions on the board as a guide for the notes they should take on their activity sheet:
     • What does a wheat plant look like?
     • What is wheat used for?
     • What are the parts of a wheat plant?
     • What machines are used to plant and harvest wheat?
4. When reading time is complete, review the basic information about wheat by playing the "All About Wheat" Kahoot game. Kahoot is a game-based classroom response system. First-time users will need to sign up for a free account. Kahoot can be used in the classroom with iPads, iPods, tablets, or smart phones. If individual student access is not available, classes can participate as a group by projecting the quiz on a screen.
5. Follow the basic Kahoot instructions below or watch an online tutorial.

Activity 2: Classes of Wheat

1. Using the instructions provided in the How To Do It! Threshing or Removing the Seed from the Plant handout, give each student the opportunity to thresh wheat by hand. When they are finished, they should have a small pile of wheat seeds, which should be put into a re-closable, clear plastic bag.
2. Prepare six stations, each representing a class of wheat—Hard Red Winter, Hard Red Spring, Soft Red Winter, Soft White, Hard White, and Durum. Each station should include:
   • A wheat kernel sample or kernel images from the attached Wheat Kernel Sample Images (if using kernel images, provide one image per student for each class of wheat)
   • Hand lenses
   • The corresponding Wheat Information Card
   • Pencils
   • Scissors
   • Clear packing tape
   • Glue sticks
3. Organize the students into six groups. Provide each student with one copy of the Six Classes of Wheat activity sheet and one vertical strip of images from the Products Made From Wheat images.
4. Explain to the students that there are six different classes of wheat grown in the United States. Each class has characteristics (traits) that determine the hardness, shape, and color of their kernels, what time of year their seeds are planted and harvested, which climates they grow best in, and what wheat products can best be made from their flour. For example, spring wheat is planted in the spring and harvested in the late summer or early fall. Winter wheat is planted in the fall and harvested in the spring.
5. Tell the students that they are going to explore each of the six classes of wheat and record information about the traits of each class on their activity sheets.
6. Instruct students to prepare their Six Classes of Wheat activity sheet by cutting on the dashed lines of the title page. Glue the left side of the title page (the section with the title "Six Classes of Wheat") onto the blank space on the left side of the second page. Fold back each of the six sections of the title page and crease on the solid line.
7. Rotate the groups through the six stations. At each station, the students will complete the following steps:
   1. Read the information card.
   2. Observe the wheat kernel samples (or observe the kernel images) with the hand lenses.
   3. On the second page of the activity sheet, use clear packing tape to attach a few wheat kernels (or glue the kernel image) in the first empty box underneath the correct wheat class title strip.
   4. Record the hardness, shape, and color of the kernels.
   5. Cut out and glue the corresponding wheat product image in the second empty box. Record the products made from the wheat class.
   6. Record the US location(s) where the wheat class is grown.
8. After the groups have completed all six stations, have the students attach their completed Six Classes of Wheat activity sheets into their interactive notebooks and meet together as a whole group to discuss the different characteristics of the six classes of wheat. Use information from the Background – Agricultural Connections and the following questions to guide the discussion:
   • Which classes of wheat are most similar and why? (Hard Red Winter and Hard Red Spring wheat have the same hardness, shape, and color.)
   • What is the difference between hard wheat and soft wheat? (Hard wheat contains a higher protein percentage than soft wheat. Protein develops gluten which gives elasticity, structure, and strength to dough. This is important to the bread-making process.)
   • Is hard wheat or soft wheat better for making bread? (Hard wheat is better for making bread. The higher protein levels create a chewy texture.)
   • Is hard wheat or soft wheat better for making cakes? (Soft wheat is better for making cakes. The lower protein levels create a flaky texture.)
   • Which wheat is best for making dried pasta? (Due to its high protein content and gluten strength, Durum wheat is best for making dried pasta. The gluten levels make the dough firm and allows the pasta to hold its shape until it is dried.)
   • What is the difference between spring wheat and winter wheat? (Spring wheat is planted in the spring and harvested in the late summer or early fall. Winter wheat is planted in the fall and harvested in the spring.)
   • Can you identify which class of wheat you threshed at the beginning of this activity? (Note: If a Wheat Bundle was purchased from agclassroomstore, it is possible that a variety of wheat classes were mixed together. Students may or may not all have a wheat stem from the same class of wheat.)

Activity 3: Wheat Germ DNA Extraction

1. Review the six classes of wheat and their characteristics with the students. Explain that each variety of wheat has DNA (deoxyribonucleic acid) that determines its specific genetic traits or characteristics.
2. Project the Wheat Kernel Dissection Image on a large screen. Point out the germ. Explain that the germ of the wheat kernel, which is the embryo or sprouting section of the seed, contains the DNA. When the embryo sprouts and grows into a plant, the specific traits will be expressed in the plant. (For a more in-depth study of the parts of a wheat kernel, refer to the lesson Enjoying the Harvest.)
3. Tell the students that they are going to extract (remove) DNA from wheat germ so that they can observe the DNA strands that contain the traits of the wheat.
4. Organize students into small groups. Provide each student with one test tube, one stir stick, one pipette, one microcentrifuge tube, one necklace-length piece of yarn, and a pair of safety glasses. Provide each group with warm water, dish soap, rubbing alcohol, a teaspoon measuring spoon, and a tablespoon measuring spoon.
5. Refer to the Wheat Germ DNA Extraction video for a demonstration of the process.
   
6. Guide the students through the following instructions:
   1. Pour 1/4 teaspoon of wheat germ into the test tube.
   2. Add 2 teaspoons of warm water and mix with the stir stick.
   3. Add 4 drops of dish soap and mix.
   4. Let the solution stand for 5 minutes. Use this time for students to discuss their predictions within their groups.
   5. After the 5 minutes are up, put safety glasses on, tip the test tube slightly and slowly run 1 tablespoon of rubbing alcohol down the side of the tube until it is half full. It is important that the alcohol is slowly added to the solution to avoid stirring up the wheat germ flakes. The rubbing alcohol will precipitate the DNA (cause the DNA to come out of the wheat germ solution).
   6. Observe the line between the wheat germ solution and the alcohol. You will notice a white, thread-like cloud appearing above this line. This is the wheat germ DNA.
   7. Use the pipette to carefully collect the cloudy clumps of DNA strands and transfer them to the microcentrifuge tube.
   8. Close the cap of the microcentrifuge tube tightly around a piece of yarn and tie the ends of the yarn to make a DNA necklace.
7. Ask the students to make observations about the wheat germ DNA. Use the following questions to guide the discussion:
   • What does DNA look like? Did it match your prediction?
   • Why is it useful for scientists to be able to extract DNA from an organism?
   • Why is it important for farmers to understand the genetic traits of the crops they grow and the animals they raise?

Activity 4: The Boy Who Changed the World

1. Discuss the importance of wheat as a staple food product. Explain that wheat can be successfully grown in many different areas of the world and can provide needed nourishment for many people.
2. Read the book, The Boy Who Changed the World by Andy Andrews.
3. Discuss the contribution Norman Borlaug made to the worldwide efforts against hunger. Use the following questions to guide the discussion:
   • How did Norman Borlaug change the world? (He created special seeds that grew into super plants that could feed more people around the world.)
   • How many people did the work of Norman Borlaug save from starvation? (two billion people)
   • Why was it important for Norman Borlaug to learn everything he could about plants and the genetic traits of crops? (Norman Borlaug needed to know about plants and genetic traits so that he could create seeds that had specific traits to grow fast, avoid disease, and grow in different areas of the world.)