I have developed a forensic lab that might be of use here. It is part
of my "foods" lab. We make a mix of various foods, blend them, then label
them with a long number to indicate a victim number. The students do
tests on protein, starch, oils, and vitamin C along with microscopic
examination to determine as best they can the stomach contents. I have a
limited number of drawings or photographs of the epidermis of various food
leaves that are represented by brief menus from several local restaurants.
The students need to determine from the food content where the victim had
his or her last meal. It causes them to pay attention to cellular
details, check against known foods, and to do some food testing.
Janice
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Janice M. Glime, Professor
Department of Biological Sciences
Michigan Technological University
Houghton, MI 49931-1295
jmglime at mtu.edu
906-487-2546
FAX 906-487-3167
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