Spork & Beans: Addressing Evolutionary Misconceptions

[ILLUSTRATION OMITTED] They are found at picnics and family outings, apparently attracted by the food provided at these events. Large populations in fast food establishments further support their association with food. Yet little is known about the biology of Utensilus plastica (common name: plastic eating utensil). We have conducted an in-depth study of this easily overlooked species and discovered that it possesses a number of characteristics which make it an excellent model organism for exploring natural selection and evolution in the classroom. [ILLUSTRATION OMITTED] Utensilus plastica: A Model Plastica Organism Central to this determination was our finding that the spoon, spork, and fork are sexually reproducing variations, or phenotypes, of the species. We have repeatedly observed the prolific nature of these utensils, capable of producing multiple generations in a matter of minutes. This makes possible the collection of population data for the species within one class period. Although similar in shape and often associated with U. plastica, the knife is a different species, its resemblance apparently the result of convergent evolution. We do believe there is a mutualistic relationship between the knife and at least one variant of U. plastica (the fork), but have not investigated it thoroughly. In addition to distinguishable traits and a short generation time (both characteristics exhibited by U. plastica), genetic variability is prerequisite for exploring evolutionary concepts. Natural selection acts on this heritable variation among a population to adapt it to changing environmental conditions. After conducting extensive genetic research, we found that a single gene controls the anterior morphology of U. plastica, resulting in a spoon-like or fork-like appearance. This gene for utensil shape comes in two different versions, or alleles (US and UF). These two alleles exhibit incomplete dominance, with both traits expressed, but neither completely displayed in the heterozygous condition (USUF, the spork). You may have already anticipated that the genotypes of the spoon and fork are USUS and UFUF, respectively. A final requirement in any model for investigating natural selection is that the traits associated with genetic variability influence the reproductive success of the organism. As you are no doubt already aware, the homozygous condition in U. plastica (USUS or UFUF) impacts feeding behavior and the type of prey an individual can successfully obtain. For instance, forks are somewhat limited in their ability to acquire prey items by scooping, but excel at the quick stab and grab. In contrast, spoons are unquestionably the superior predator when it comes to liquid prey. With attributes of both the spoon and fork, sporks may represent the "best of both worlds" in their ability to alter feeding behavior and prey selection in different environments. In environments where a particular feeding behavior is favored, we expect differential reproductive success among the various phenotypes to change allele frequencies in the utensil population over several generations (evolution through natural selection). Our examination of U. plastica in the wild has confirmed that the species occupies a variety of culinary environments. An abundance of evidence supports the assertion that the spoon- or forklike trait is more successful depending on environmental conditions. For instance, the lack of genetic variability at coffee stands (all spoons) indicates that the US allele is fixed in these populations, while the UF allele increases significantly among utensils in salad bars. Traditional restaurants that offer a variety of food items appear to maintain the US and UF alleles in relatively equal numbers, although the spork is rarely found. In contrast, certain chicken and taco chains support utensil populations consisting entirely of sporks, which we find intriguing. Finally, access to these organisms easily facilitates the establishment of artificial populations for classroom study. …