2014-02-22-14

Students of Scientists of the Future attend the National Science and Technology Week

“Science Feeding Brazil” – under this important theme, the Ministry of Science, Technology, Innovations and Communications (MCTIC) promoted the 13th National Science and Technology Week through the Department of Science and Technology (DEPDI/SECIS).

Thus, educational and research institutions, development agencies and civil society entities directly linked to the research participated in a week full of attractions and activities open to the community, with the aim of approaching and disclosing the country’s scientific production.

The Project Scientists of the Future attended the event at Alfredo J. Monteverde School, in Macaíba (RN), from October 17 to 23, presenting various themes that united theory and practice, contextualizing the research and generating great acceptance of the visiting public.

One of the themes proposed was “Scratch”, a program developed by the Massachusetts Institute of Technology (MIT), experienced in the development of educational tools for school-age children and the KIDS group, University of California, Los Angeles. Students sued the software with the help of another platform, the Arduino (microcontroller) to light LED bulbs in different shades of colors. In addition, they also presented the Scratch by controlling the movements of the robot Thymio.

For those interested in the human mind, the students presented the whole protocol of development and production of the solutions used in the process of dehydration and tissue staining and histological slides of the coronal and cerebral cortex of Wistar rats, showing the slides in microscopes with brain cortical and subcortical areas, differentiating nerve cells intro gray matter (cell bodies) and white matter (axons).

In a dynamic way, the students engaged in interaction with the visiting public as they approached the senses of smell and taste, bandaging the participants, who experimented with different substances trying to uncover the names of foods, such as lemon (sour), coffee (bitter), honey (sweet), snacks (salty and umami). In addition to smell and taste, the digestive system was also approached, with explanations of the course of the alimentary bolus throughout the digestive tract and explaining the processes that occur in different organs of ingestion.

For students, the experience of participating once again in a national event summarizes the work and study carried out in the project, as well as being able to transfer the knowledge acquired to the population, disseminating science and demonstrating the importance of projects such as this, with research and science in an interactive and contextualized way.