Core Sampling
Geologist take samples to see what is beneath the surface of the Earth. These core samples can be taken and analyzed to determine the likely composition of the Earth’s interior. To show how core samples are taken, prepare in advance cupcakes according to package directions, but use at least three different colors for the batter. Layer batter in colors in foil baking cups. Once baked, frost the cupcakes.
After pushing the straw through the candy bar to get the core sample, use a damp paper towel to wipe off the outside of the straw. Use scissors to cut the straw just above the candy inside. Place the core sample next to the candy bar, so you can keep track of which candy bar it came from. Do this with each of the candy bars.
Explain to the student(s) that frosting. is like the earth's surface, and the interior of the cupcakes can't be seen, just like we cannot see the interior of the Earth.
Give your student with a cupcake, a straw, and tell him how use the straw like a drill, rotating it through the cupcake and then pulling out a sample. Straws can be cut down to a smaller size if this helps.
The student should make a drawing of the cross section of their cupcake based on the information from three core samples. Each new drawing should be carefully labeled. Finally, the student can cut open the cupcakes with a knife to compare them to his drawings.
Give your student with a cupcake, a straw, and tell him how use the straw like a drill, rotating it through the cupcake and then pulling out a sample. Straws can be cut down to a smaller size if this helps.
The student should make a drawing of the cross section of their cupcake based on the information from three core samples. Each new drawing should be carefully labeled. Finally, the student can cut open the cupcakes with a knife to compare them to his drawings.
For Older Students, you can do the same activity, using assorted mini or fun sized candy bars (Snickers, 3 Musketeers and Milky Way) and the student can try to identify which candy bar it is by analyzing the core samples. (This activity works best with candy bars that are at or slightly above room temperature. If the candy bars are too cold, it will be hard to poke a straw through them, and they will crunch or break. If they are too warm, they will be squishy and gooey, making it difficult to get a nice sample. If necessary, briefly put your candy bars somewhere to raise or lower their temperature, depending on their condition.)
The teacher can take core samples of each of the bars ahead of time and label them with the wrappers so that the student can match the samples they take with the ones you have taken.
After the samples are taken, have your student compare and contrast the samples and match their samples to the existing samples to identify the source of the unknown sample. Can the student identify which type of candy bar the sample came from by comparing it to the known samples the teacher has taken?
