Summer Ventures in Science and Mathematics

Students will work to develop the skills of an aquatic ecologist and environmental scientist. Students will sample *undisturbed headwater streams in western North Carolina to investigate/explore relationships described in the River Continuum Concept by Vannote, et al., 1980. Data from benthic macro-invertebrate and water chemistry samples from headwater areas will be compared to samples from local impacted streams of the High Country to determine and predict significant changes in correlations between the land cover/use and the physical, chemical, geological, and biological aspects of the aquatic systems. Field-based experiences will focus on case studies that introduce environmental problems that will serve as models for a variety of student-based research designs. Biological topics will include aquatic population and biodiversity responses to toxins or disturbance, laboratory and field sampling and analytical methods, and statistical analysis of data. Some population ecology and geological concepts, including hydrology, may be covered including the human impacts on rivers and streams, focusing on three areas: stream sediments and solid wastes, natural and human-derived changes in stream water chemistry, flooding hazards, and forests.  As a field course, students will visit sites in Boone and surrounding areas to take advantage of the large number of unique local water resources and forest sites. Therefore, appropriate shoes and clothing that can get wet/muddy are needed. Old tennis shoes, or shoes such as Keen, Chaco, or Teva that stay strapped on, but can be worn in the river and quick-dry clothing are needed as well as sturdy hiking shoes/boots. Students will need a hat, water bottle and sunscreen. It is important that you enjoy/want to experience the outdoors and are willing to commit to working extensively in streams and forests if you select this class. Each student will develop a research hypothesis, collect necessary data to test this hypothesis, write a research paper, and present their findings at the research symposium. Prefer students who have completed Biology and Earth/ Environmental Science.

Please note: You must be physically fit/able to hike tough terrain/long distances to enroll in this course. Field work includes working in rivers/streams/forests and hiking to remote locations. Non-swimmers and those with bee sting allergies need to communicate directly with Lori Tyler regarding this course, if interested.

*Site visits/trails/rivers/streams (all field locations) will be evaluated for student safety prior to the program, due to the impact of Hurricane Helene.

Summer 2019 Feature Article: High water, higher expectations — a STEM learning experience for all ages at App State

Instructors:

• Dr. Shea Tuberty, Department of Biology, Director of AppState’s Quality Enhancement Plan (QEP), Appalachian State University
• Dr. Kelly Ruff, Science Teacher, Hickory High School, Hickory City Schools
• TBD, Biology graduate student, Appalachian State University

Bioprospecting involves the search for novel plant, animal, or microbial species in the environment that may have traits of scientific or economic value. This research course involves bioprospecting in the Southern Appalachian Mountains for new yeast species with characteristics that may be useful for the production of fermented foods or beverages. The abilities and characteristics of local non-Saccharomyces yeasts are not well understood. We hypothesize that there are unidentified strains of wild yeast native to the Appalachian region that are genetically diverse, capable of low- or non-alcoholic fermentations, and have unique metabolomes useful in the production of food products such as sourdough bread. In this course, we will search the environment in and around Boone for potential candidates and evaluate the wild-type yeast strains for their carbon dioxide and organic acid production on sugar and starch/dextrin substrates. Strains that show potential for gas and acid production on these substrates will be used to produce trial batches of bread. These candidates will be evaluated for their ability to leaven and sour the dough with desirable organoleptic properties. This project will use a combination of phenotypic, genomic, and metabolomic tools, such as genome sequencing and sensory analysis, to characterize the diversity of Appalachian wild yeast and their abilities, with the ultimate goal of encouraging innovation in the fermented food industries. Students will also learn transferable skills such as laboratory safety, experimental design, and how to maintain a proper lab notebook, in addition to learning about academic and career opportunities in fermentation sciences. Because we will be searching the natural environment, students must be prepared to spend some time outdoors and be willing to do some moderate hiking. Therefore, appropriate shoes and clothing, including sturdy hiking shoes/boots are needed. Students will need a hat, water bottle and sunscreen. All students will complete a research paper to be presented at the research symposium at the end of the program. Preference will be given to students who have completed AP or honors Biology.

Instructors:

• Dr. Brett Taubman, Director of Fermentation Sciences, Department of Chemistry and Fermentation Sciences, Appalachian State University
• Mr. Daniel Parker, Fermentation Sciences Lab Manager, Department of Chemistry and Fermentation Sciences, Appalachian State University