By: Laura Bassein

Thanksgiving and science -- what's the possible connection? Let's see ... food plays a central role in Thanksgiving celebrations and science explains a lot about food. That's just one of many ways that science relates to Thanksgiving. Although we don't always think about science while cooking and eating and enjoying the Thanksgiving holiday, why not make science a conscious part of your Thanksgiving this year?

C'mon, it'll be fun!! After all, you've always wondered why the turkey has white meat and dark meat, haven't you? It's not just because siblings need one more thing to argue about, like who gets the second drumstick or that last slice of turkey breast.

Actually, the pink or red color of meat derives primarily from oxygen-storing myoglobin, not blood and its oxygen-carrying hemoglobin as you might expect. Myoglobin is found in the muscle cells and retains oxygen brought by the blood until the cells need it. Muscles that require lots of oxygen have greater storage capacity and are thus darker red. Oxygen use can be partially related to the general level of activity, so muscles that are used more frequently or strenuously need more oxygen. Turkeys do a lot of standing around, but little flying. Consequently, their legs are dark and their breasts are white.

Enough about meat, what about the science of sauces? How can you satisfy your secret desire to know whether gravy is a colloid (small particles suspended in a liquid) or an emulsion (a liquid suspended in a liquid)? And all those plants you eat like pumpkin, sweet potatoes, broccoli, celery, and sage... are they roots, stems, leaves, flowers, fruits, seeds or what? To learn more about colloids and emulsions you'll have to wait for Explorit's next exhibition What's the Matter: Solids, Liquids and Gases (opening December 12), but you can learn about plant parts right now by visiting From Redbud to Redwood: Native Plant Science (open now through December 6).

Explorit will be closed on Thanksgiving Day, but you can still explore science at home. While waiting (and waiting) for the turkey to cook, try reading one of Harold McGee's two fascinating books, On Food and Cooking: The Science and Lore of the Kitchen or The Curious Cook: More Kitchen Science and Lore. Both books explore the wonderful world of science as it relates to cooking and food. I mean really, what's pumpkin pie without whipped cream? And don't you just have to know why cream whips, but milk doesn't. McGee presents scientific explanations, to this and other "mysteries," generously spiced with historical and literary anecdotes.

After Thanksgiving, come to Explorit on Friday, November 27, from 1-4:30, Saturday, November 28, from 11-4:30 or Sunday, November 29, from 1-4:30. In the current Native Plant Science exhibition, investigate many important plant uses, like medicine, shelter and food (of course). Plants are also used for other things like paper and baskets. At Explorit, you can make your own paper or weave a basket to take home with you.

Are you afraid you might miss out on after Thanksgiving shopping? Don't worry, Explorit's gift shop has lots of unique science related items. Get a head start on your holiday shopping. Remember, members get a 10% discount in our store. And speaking of memberships, Explorit's annual membership drive continues through December 21. Consider a new or renewed membership for your family and maybe a gift membership for someone else, too. During the membership drive, you will have a chance to win great prizes. Call (530)756-0191 for more information.

Without a doubt, science does relate to Thanksgiving in many more ways than you might ever have imagined. Make Explorit and Thanksgiving part of your science explorations.

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Explorit Science Center is located at 3141 5th Street in East Davis. The current exhibition is From Redbud to Redwood: Native Plant Science. Public hours are Saturday from 11:00 a.m. to 4:30 p.m., Sunday from 1:00 to 4:30 p.m., and Tuesday through Friday from 2:00 to 4:30 p.m. Regular admission is $3; members, teachers (with school ID) and children under 4 are free.