Enzymes

 In the first experiment yeast was our main substance, and added it two many other elements. Four cups full of 3 milliliterof water and 3 milliliters of peroxide. Each cup had a different amount of drops of yeast, 20 drops, 30 drops, 40 drops, and then 50 drops. After that we got a computer that was hooked ta a pressure cork that was placed in the test tubes to record the pressure data. This was called the concentration lab and this was our results:

The second lab we had 3 mililiters of water and peroxide in all the cups. Also 30 drops of yeast in all the four test tubes. The only thing different was the temperture of the test tube, one was room temp, cold, hot, and then warm. Thats why its called the temperature lab. . . Here was our results:

The last lab dealed with different pH levels, all three test tubes had 30 milliliters of water and 30 drops to them. The first tube had pink level 4 pH, the second had blue level 10 pH, the third had yellow level 7 PH. This was our results to the Ph level lab:

Conclusion:  If there are stronger Enzyme concentrations, then the enzyme activity increases. When its cold the activity becomes lower, but when temperture increases the activity becomes higher. Also higher ph levels cause higher activity in the enzymes, and lower levels cause lower activity.

Animal Cell Structure

http://prezi.com/2mxqymjswuw5/animal-cell-structure/

Diffusion and Osmosis Lab

In the beginning we put the substances iodine and water into a cup and placed a tube bag full of glucose and starch in it. The next day the iodine had entered the bag and the glucose exited. We knew this because in our last experiment (Polysaccharides) the mixture of iodine and starch caused a color change just like it did in the bag. Also we knew that the glucose went out of the bag into the tube because if it wouldn't have, the bag would have expanded or exploded.

Later, we did the same thing but with different substances and here is our results.

Antacid tablets were made into a liquid with a bit of water and poured in a tube at the weight of 13.43 grams. The very next class hour we checked them and they went up to 14.74 grams, the very next day they were at 14.23. The second cup had sodium acetate mixed with water with the weight of 13.74 grams. The next class hour it was already at 23.09 grams, the net day it was 16.23. Corn syrup was by itself in the tube and weighted 11.93, then class hour it was already at 15.88 grams, the very next day it was 8.47 grams. The last cup was filled with sodium bicarbonate at the weight of 11.66 grams, the next class hour it was 12.09 grams and the next day it was 11.46 grams.
After seeing these results i noticed that it must be faster for the water inside the cup to enter the tube than the substances to exit out into the cup. I know this because the tubes were already weighted heaver each time the class hour then the next day (when the substances exited out) it lowered its weight. 

Membrane Structure Tutorials

Lipids' cells are separated into two environments, one is called the hydrophilic aqueous cytoplasm and the hydrophobic lipid membranes. The characteristics by their hydrophobic nature and their common metabolic origin, is what defines the family of molecules in the lipid environment. Fats (triacylglcerol), phospholipids, and steroids, are some members of the lipid family. The molecules in lipids are long, 16- 18 carbon, hydrocarbon backbones with very few oxygen, this makes them hydrophobic. Fats, steroids, and phospholipids are very important to making the membranes in the cells work. Fatty acids atach to the alcohol gycerol. Fatty acids are usually, 16-22 carbons long. Saturated fatty acids have no bonds of carbon while unsaturated fatty acids have 1-3 double bonds along the backbone carbon chain. "Kinks" is introduced in double bonds, in carbon chains, they  carry important danger on the fluid nature of lipids membranes. Unsaturated fatty acids have lower melting points. Since unsaturated fatty acids introduce kinks in the hydrocarbon backbone, unsaturated fatty acids won't pack into normal structure (why fluid remains at lower temperature). Insulating molecules and energy storage is what fats mainly are. Energy is contained twice as much in fats than in carbohydrates. Fats are around animal  vital organs which cushions them, layers of fat underneath the animal's skin create insulation. Condensation reactions causes phospholipds with only two fatty acids attached to a glyerol head.

Carbohydrate Identification Lab Analysis Questions

1. Name the three categories of carbohydrates studied in this investigation. [umm. .  Monosaccahrides, Polysaccharides, and Disaccharides]                     
2. What three elements are present in all carbohydrates?  [carbon, hydrogen, and oxygen]
3. Give two examples each of sugar molecules from our discussion or the textbook that are:
1. Monosaccharides- galactose & glucose
2. Disaccharides- lactose & sucrose
3. Polysaccharides- glycogen & starch
4. How many times larger is the number of hydrogen atoms than oxygen atoms in:
1. water? 2 times larger than oxygen
2. carbohydrates? Twice the amount of oxygen atoms
5. “Mono” means one, “di” means two, and “poly” means many. Why are these terms used in describing the three types of sugars? It helps to know what the molecules look like. For example,a monosaccharide has only one carb beacause the "mono" part.
6. How can you tell by using Benedict’s and iodine solutions if a sugar is a:
1. Monosaccharide- Chemical change will happen when Benedict's is mixed and heated, it should turn orange. If iodine is mixed it has no reaction.
2. Disaccharide- With Benedict's or iodine their is no reaction at all.
3. Polysaccharide- Iodine will make a chemical change, it turns black. With Benidict's their is no reaction.
7. A certain sugar has no change in color when tested with Benedict’s solution.
1. Can you tell what type of saccharide it is?
2. Explain. [ Because some don't react at all, it would be hard to see what type of saccharide it is.
8. A certain sugar has a color change in Benedict’s solution.
1. Can you tell what type of saccharide it is?
2. Explain. [Polysaccharides and disaccharides will react mixed with Benedict's solution so you would be able to notice what type of saccharide it is.
9. Give an example of a food that contains
1. Monosaccharides- CORN SYRUP
2. Disaccharides- TABLE SUGAR
3. Polysaccharides- OATMEAL

Collagen Web Quest

Read the information and view the graphics. Use this information to answer the following questions:

1. Describe the primary structure of collagen. What are the major amino acid components?

The major amino acids are glycine, proline, and hydroxyproline. Triple Helix is a type of collagen and is a long rope-like structrure. They are braided together by three polypeptide chains. Every 3rd amino acid(glycine) is perfectly fitted into the helix. The rest are filled into the helix which is proline and hdroxyproline.
2. What role does vitamin C play in collagen formation? What happens when a person does not get enough vitamin C in his or her diet?
Vitamin C helps create hydroxyproline so it is very important to have it. The body cannot produce vitamin C sooo we have to make sure we have it in our foods or diet. When we don't the production of collagen slows down, this can cause scurvy.

3. Describe the quaternary structure of collagen (the way in which the polypeptide chains are arranged).
Like braiding your hair, that is how collagens are structured. They come together making long strands side by side. They unite with the heads connecting and the tails far away apart.


1. What is the main symptom of osteogenesis imperfecta? What are some other symptoms that people with OI may have?
Some symptoms are that you are very fragile and bones can break or fracture. The loss of hearing can start and joint laxity. Also, curved bones( scoliosis) and having short stature. Those are some symptoms of OI.


2. Type I osteogenesis imperfecta causes fewer problems than the other forms. How does the collagen structure in Type I OI differ from that of the other types?
The collagen structrue is very normal which makes it different then ever other collagen. Except you don't have an average amount, you have less.

1. Describe the role of collagen in bones. Why do collagen problems lead to bone problems?

 Collagen is like the foundation of your bones, making them stronger! Bones have a frame and collagen builds on them making them not as fragile or easy to break.

Concept Mapping BOOM!