trevordayschool

members in fall 2024 and a Trevor family generously donated funds for a two-year membership. Trevor has access to 20 days of instruction with DNALC educator Christina Newkirk, who not only brings field trip experiences to us— but, in close collaboration with Trevor science teachers, has also custom- designed lab experiments that support and expand upon Trevor's science curriculum. With the participation of students from grades 5 to 12, this is a true cross-divisional program. At every level, Trevor students have access to high-tech professional lab equipment used in genetics research laboratories as well as cutting-edge technology and information in the genetics field. Ms. Newkirk visits each grade several times a year. The fact that she comes to us has many advantages: Students do not miss a day of their other classes to have the same experience they would have off campus. Each visit is coordinated with previous lessons and those to come. Another wonderful aspect of a "field trip" coming to us is that the students truly see the connection with what we are doing in class. Science teachers run relevant classes before and after the DNALC visit, which elaborate and make the experience one that is greatly connected to the real world. Studying and understanding how DNA and RNA work, along with CRISPR, offer a cutting-edge glimpse into the future, as much medical research (especially cancer research and vaccine development) is now genetics-based. Readers may be surprised to learn that the DNALC utilizes decidedly unglamorous wheat germ (a nutrient- dense embryo of wheat kernel, rich in vitamins, minerals, protein, healthy fats, and fiber) in experiments at several grade levels for DNA extraction and analysis. LOWER SCHOOL 5TH GRADE In April of the 2024–25 school year, Ms. Newkirk visited the Lower School to lead the first of two engaging science lessons for our 5th-grade students. The first session focused on the presence of DNA molecules within the cells of all living things, including the foods we eat. Fifth graders extracted DNA from wheat germ, making its DNA visible to the naked eye by following each step of the procedure. As a memento, they carefully collected the extracted DNA and placed it in a necklace. The following month, Ms. Newkirk returned to introduce the 5th graders to the fascinating world of enzymes, using a series of practical experiments. In the first part of the lab, students used the enzyme emporase—a microbial rennet derived from fungi—to transform buttermilk into cheese. Students observed firsthand how enzymes act as catalysts, speeding up chemical reactions, such as the coagulation of milk during cheesemaking. Next, they explored how enzymes can modify food to meet dietary needs. By adding the enzyme lactase to milk, they could break down lactose (the sugar naturally found in milk), into the two simpler sugars, glucose TREVOR DAY SCHOOL / 33 INSIDE TREVOR TREVOR TRANSLATES FEATURE AR TICLES ALUMNI

• Cover