Studying the fungi can be an exciting adventure for both you and your students. Many outside reports can be generated from the material included here. This is also a chapter that lends itself well to anecdotes.
Use the pictures in this chapter. Also, ask students to share some of their own adventures with fungi. For instance, if you call attention to Figure 24.2, you will find that many of your students have seen bracket fungi when hiking in shaded, wooded areas.
Probably one of the most interesting understatements in this chapter can be found on page 480: "Despite the fungi's widespread distribution, we know very little about their diversity." Use this observation to help add excitement to the fungi.
You might wish to copy and distribute to your students the Overview of Chapter Objectives flowchart found at the beginning of this Instructor's Manual Chapter.
I suggest beginning this class by asking the students to write down about 10 uses of fungi. Most will not be able to do so. You might also ask them what that black stuff is that grows in the caulking in the shower. And when they tell you mold or mildew, ask them what the mold or mildew uses as a food source. Watch the reaction when they figure out the nutrient value of their sloughed skin. And the shower provides such a nice warm, moist environment for the little fungi!
Use this class to introduce your students to a world most of them have never before considered.
If you did the in-class bacteria experiment suggested in the monera chapter, and if you saved the agar plates, you probably still have some good fungal samples.
Ask your students to check their refrigerators (or check your own refrigerator!) for some additional fungal samples. Put the samples in petri plates and keep the petri plates taped shut. Bring a magnifying glass to class. Pass around the fungal samples and the magnifying glass. If anyone brought in some black bread mold, everyone should be able to see the various fungal parts quite easily.
If you have access to a bioscope or some other projecting microscope, give a class demonstration of some of the fungal samples. Also, use the projecting scope to pull apart the gills of a fresh mushroom. You do not have to be a great mycologist to excite the students with the fungal world. Most of them have never given much thought to fungi, except to think, "Yuk!"
Another neat lecture hall demonstration is growing yeast. Either try this beforehand because the timing depends on the temperature of the room as well as the age and condition of the yeast or set this up at the beginning of class and put it immediately under the projecting microscope. Leave the scope on as you begin class and when the action seems to be beginning, stop lecture and concentrate on the yeast. Any grocery store yeast will do. Put equal amounts of ordinary sugar and yeast in a glass of warm water. Add a dash of salt. Measurements do not have to be exact! After about 20 minutes (give or take) take a sample and put it on your projecting scope. The students will be able to see the yeast cells swarming and probably dividing. Add a drop of methylene blue.
Note the paragraph on page 479 beginning, "When fungi reproduce...." I suggest you have a good grasp of this paragraph because often a student will ask a rather complicated question.
Should you decide to expand on fungal reproductive strategies, check the diagram I have included with Chapter 28 of this Instructor's Manual. That diagram can be used for any sexually reproducing organism.
Note the word Cryptoendolithic. Show the students how this word means exactly what it sounds like it means.
If you have the time, ask the students to figure out how scientists know how a single individual Armillaria luteobubalina organism covers 37 acres.
Pigs love truffles. The classic way of finding this subterranean delicacy is to let a pig loose and note the trees where the pig starts to dig. Those trees will have truffles at the roots. Today dogs can also be used to sniff out truffles. This is often easier than arguing with a pig!
You might ask your class why morels are not mushrooms, even though they are sold as mushrooms in the grocery store. Mushrooms are basidiomycetes; morels are ascomycetes.
The mycoses are generally less severe, but longer lasting and more of a nuisance, than are bacterial diseases.
Mention is made of the puffballs. Some people like to slice, toast, and butter puffballs. This is fine but people should be cautioned to know what true puffballs are and to be careful when doing this in the spring.
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