Drew+C

toc =[|My Blog]=

=About me=

I consider myself to be a jack of all trades. I'm good at sports but not great at them, I'm very intelligent, I know how to use a computer very well and use it for a multitude of things, I'm a social person that loves having friends, I love doing exciting things most people think is crazy, and I believe it all makes me a well-rounded person. In my spare time I like to hang out with my friends, play games on either my Xbox or my computer, snowboard when winter comes around, ride bikes, watch movies, pretty much everything teens do for fun.



=Live Oak=


 * 1) Live Oak or Evergreen Oak - a specific one is the Southern Live Oak
 * 2) Classified in the //Quercus// genus - the scientific name of the Southern Live Oak for example is //Quercus virginiana//
 * 3) //Erwinia quercina, also known as// “drippy nut disease” infects live oaks
 * 4) Provides acorns for turkeys in the winter as well as many other animals that eat the acorns and provides a large amount of shade making good nesting places for birds
 * 5) The Live Oak is much like other oaks except for the fact that it does not become dormant and lose leaves in the winter they are semi-evergreens
 * 6) It is a very good wood to use for fires and for wooden parts which must resist immersion in water
 * 7) The twigs of the tree are of alternate arrangement, simple leaf type, entire margin, and are gray.
 * 8) The tree is not native to PA it was brought here from the southern states where it is native.
 * 9) Here is a picture of a Live Oak tree outside our school.

Sources information on the Southern Live Oak was found on: http://en.wikipedia.org/wiki/Live_oak http://www.woodweb.com/knowledge_base/West_Coast_Live_Oak_Uses.html [] [] http://en.wikipedia.org/wiki/Southern_live_oak

=Fir=


 * 1) Balsam fir
 * 2) //Abies balsamea//
 * 3) //Lirula nervata, Lirula mirabilis and Isthmiella faullii// all cause very similar symptoms to the tree. They are needle cast diseases that can do a number of things such as turning needles brown, making old needles fall out, and even reduce the growth of the tree.
 * 4) Provides habitat for moose, snowshoe hares, white-tailed deer, ruffed grouse and other small mammals and songbirds, and provides food for moose, American red squirrels, crossbills, and chickadees
 * 5) The Balsam fir is closely related to the Frasier fir but they can be told apart because the Frasier fir has a silver bottom on the needles and the Balsam fir is green on both sides of the needle.
 * 6) The Balsam fir is popularly used as a Christmas tree.
 * 7) Yellow-green which later turns gray; the buds are a reddish brown and are covered in resin; leaf scars are flat and rounded
 * 8) The tree is native to most of eastern and central Canada and the Northeastern United States just above Pennsylvania
 * 9) Here is a picture of the Balsam fir taken from http://en.wikipedia.org/wiki/Abies_balsamea

Sources information on the Balsam fir was found on: http://en.wikipedia.org/wiki/Abies_balsamea http://answers.yahoo.com/question/index?qid=20071105081127AAC1z22 http://www.na.fs.fed.us/spfo/pubs/howtos/ht_bfir/ht_bfir.htm

=Evolution Blabberize=

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=Create an Organism=



Goraffe

The goraffe is a mix between the giraffe and gorilla; it has the body and fur of a gorilla with the neck and head of a giraffe. It is a consumer that usually eats plants because of its giraffe heritage, but it also eats other organisms when it has to. On a usual day, the goraffe will simply lie around and eat because it does not get along well with other organisms, but if there is a dispute between animals, the goraffe will most likely win out because of its advanced nervous system. It is only found in various lands of Africa, including the outskirts of forests where plants are numerous. Finally, the scientific name of the goraffe is Gorilla camelopardalis.

=Catalase Activity=



1. After our lab, I now see that ground beef can commonly be a catalyst. This really wasn't a surprise for me because your body would need theseso your enzymes can break it down quickly. However, it is almost impossible to make direct connections between the temperature of the hydrogen peroxide and the reactions because the results varied greatly. On the other hand, we can see from the results that most foods didn't react, but the ground beef did. Personally, that was a surprise for me because I expected most of the foods to react so they could be broken down much easier.

3. Why does hydrogen peroxide react with catalase? When hydrogen peroxide comes into contact with catalase, a rapid evolution of oxygen occurs, which causes the reactions such as bubbling. The bubbling is a result of the newly formed oxygen being released from the substances, which is obviously the way we tell if a reaction occurred. Overall, the simplest way to put it is that hydrogen peroxide and catalase both make oxygen that causes bubbling we look for.

Sources: http://en.wikipedia.org/wiki/Catalase http://en.wikipedia.org/wiki/Hydrogen_peroxide http://www.nature.com/nature/journal/v160/n4054/abs/160041a0.html

=Biomolecule Activity=



1. In the ground beef tested, I found that proteins and fats are present. 2. Yes, certain biomolecules that contain the same substances have the same catalase reactions. They react the same because the catalase reacts to the certain substances in an identical way no matter what biomolecule they are in. 3. Personally, I have observed that substances that have come into contact with blood contain proteins and fats, such as the ground beef and liver. This shows that most meats are a good source of protein and fat. It also shows that the other substances that don't come into contact with blood wouldn't be the best source of protein and fat, therefore you must eat a variety of meats, vegetables, and more to be healthy.

=Biomolecules Webquest=

A.
1. Heat speeds up the rate of reactions. 2. Surface area slows them down because they block paths that now have to be went around. 3. Concentration causes reactions speed up and multiply as more and more are produced.

B.
1. Enzymes are made up of protein molecules. 2. The function of an enzyme is determined by its shape. 3. Denaturing is when high temperatures cause a molecule to be changed to the point where it becomes less effective, or even useless! 4. A reaction taking place without an enzyme is not nearly as effective because the two molecules come together and they do not have an enzyme to guide them at the right angle to come together. When an enzyme is present, the enzyme attracts the two molecules together to form a larger molecule. 5. Enzyme speed up reactions by making a path for two smaller molecules to come together and form a larger molecule, so that they save time and connect more efficiently. 6. Enzymes are particular about reactions because only certain shapes of molecules coming together can fit in an enzyme. 7. The shape of an enzyme is important because when molecules have a different shape than the enzyme, the enzyme can't help the molecules form together. 8. An enzyme is reusable because the molecules can keep attaching themselves to the enzyme to form a polymer; the enzyme will be reusable until it is denatured. 9. Heating an enzyme can denature it. When an enzyme is denatured, it changes shape, and then it will no longer allow the molecules to fit in it anymore. Now, the enzyme has become practically useless. 10. It always has the same effect; when an enzyme is denatured, the effects can never be reversed and it is permanently in that state.

C.
1. Hydrolysis is when a polymer is taken apart and made into smaller monomers by putting water in. Condensation, or dehydration synthesis, is when monomers are made into a polymer by taking water out. 2. The proteins, carbohydrates, lipids, and sugars from our labs undergo these reactions.

D.
1. Proteins are made up of amino acids. 2. Condensation chemical reactions create proteins. 3. Proteins are formed when amino acids combine together in an infinite number of combinations. Ribosomes then will catalyze the reaction between the amino acids, and form the protein.

E.
1. First, when it is put into your mouth, the enzymes in your mouth break down carbohydrates into glucose. Next, acidic gastric juices are secreted in the stomach, and the digestion in the stomach starts to occur. The digestion continues until the environment becomes to acidic, and then the carbohydrates are broken down into glucose in the small intestine and absorbed into the bloodstream. Since the glucose channels are closed, it cannot enter fat or muscle cell, so the glucose cannot be burned for energy in those structures. Next, the pancreas will notice an increase in glucose in the bloodstream and will pump insulin into the bloodstream to even things out. The insulin that it pumps unlocks the cell’s glucose channels, so now the muscles and cells can take the glucose through the open channels where the energy will be used. The pancreas will now notice the falling glucose levels, and stop the secretion of insulin so that things are not thrown out of balance. This concludes the total process of breaking down carbohydrates in our bodies.

F.
1. Fat is digested by using bile, unlike carbohydrates. Bile is stored by the liver and released by the gallbladder during digestion; the bile molecules are half attracted to water and half attracted to fat. This is unique because it allows the bile molecules to place themselves in between the fat and water. The water droplets are not able to merge together and are stuck suspended in water, which is called emulsification. This allows the digestive track to, with the help of lipase, a fat-digestion enzyme, gain access to the fat molecules and finally digest them. This is different from carbohydrate digestion because they are not like the fats; carbohydrates do not need to be split apart so they also do not merge together.

G.
1. Heart attacks will occur when blood flow is cut off to any section of the heart. If the blood flow isn’t restored in sufficient time, then that section of the heart will get damaged from the lack of oxygen, and begin to die. This goes to show how important oxygen is, and shows the dangers of clogged arteries.

H.
1. Primary structure looks like little balls or circles of amino acids came together to form a protein in the shape of something like a pearl necklace. 2. Secondary structure looks like the proteins are more organized in either a folded sheet, or a shape like a curly straw for kids; also, they are linked by hydrogen bonds. 3. Tertiary structure is when the different shapes of secondary structures are put together, such as the folded sheet coming into the curled tube structure. You can also notice the protein chains bunch together. 4. Quarternary structure looks like two different chains, like two chains put together and bunched up.

=Light Intensity Activity=

Light Intensity Chart


Light Intensity Analysis It is necessary to have a high light intensity so that bright light is produced that plants can use for photosynthesis.

From our results, I assume that it is necessary to have a low wavelength, but not too low because then the ideal conditions will no longer exist. A too high or too low wavelength is not productive enough.

The light intensity being absorbed will determine the brightness of the color, and the wavelength will determine the actual color. Mid-wavelengths are brighter, and the farther away it gets from those wavelengths the darker the color is.

=Photosynthesis Webquest=

1. Photosynthesis is the process by which plants turn sunlight into a usable energy source. 2. Plants, protists, and bacteria can all perform photosynthesis. 3. The chemical equation is 6CO2 + 6H2O -> C6H12O6 + 6O2, the translation is H=Hydrogen O=Oxygen C=Carbon 4. The materials used are hydrogen, oxygen, and carbon. The products of photosynthesis are energy for the organism, 6 Carbon dioxide molecules and 6 water molecules. Light, or solar energy, is also needed for this process. 5. A. Photosynthesis takes place in the thylakoid. B. Epidermal and mesophyll cells are involved. C. Chloroplast is heavily involved in photosynthesis. 6. Stomata in plants absorbs water, and other molecules and sends them to the correct place they are needed. 7. A stroma is a pore in a leaf, and it is used for gas exchange in the leaf and plant. 8. Chloroplasts are the primary source of photosynthesis. Inside of them are thylakoids, which is where the actual reactions occur, such as the Calvin Cycle. 9. It is called the first light reaction or light stage and it takes place in chloroplast of the cell. 10. Light is turned into energy in the form of ATP and NADP, and water is split, which causes oxygen to be released. 11. The second part is called the dark reaction, or the Calvin Cycle, and it takes place in plants that don’t need light to produce photosynthesis. 12. The CO2 is combined with hydrogen to create carbohydrates. 13. Yes they are connected because the ATP and NADPH is needed for the second stage to reduce and fix CO2 14. Not entirely, because rather than oxygen being produced with the glucose, there could be water produced based on what was used in the reaction.

=Yeast Analysis=

State 2 clear, concise conclusions derived from the analysis of the results from the experiments in your class.

With 5% sugar solution, the most carbon dioxide was put off by the yeast. Therefore, 5% must be right amount of sugar to have the yeast produce the largest amount of carbon dioxide and be the most efficient. With 3% and 10% sugar solution, the results were not as efficient as with the 5% sugar solution. I believe the 3% and 10% sugar solutions were too little and too much for the yeast to be productive at a consistent rate.

What was the dependent and independent variables in the experiment? Explain.

The independent variables were the water temperature, yeast, and many other of the things made to create the solution because they stayed the same. The dependent variable that was changed was the amount of sugar.

According to the experimental data, what kind of environment do yeast prefer? How did the sugar concentration change the result? Explain.

According to our data, yeast prefer a moist, warm environment. The different sugar concentrations either caused the yeast to produce a lot of carbon dioxide and make the bread rise, or it did not produce a lot of carbon dioxide and the yeast did not make the bread rise a lot. The 5% sugar concentration also produced the most carbon dioxide. We know this because that concentration made the balloon expand the most due to it filling up with the most carbon dioxide.

How did the amount of rising change with the different types of sugar solutions used?

With 3% sugar solution, the bread raised the least out of the three. With 5% sugar solution, the bread raised the most of the three. Finally, with 10% sugar solution, the bread raised a little more than the 3%, but a not as much as 5%.

What kind of respiration did the yeast carry out in the experiment? Explain.

It carried out anaerobic respiration because after glycolysis occured, it changed the two pyruvate from glycolysis into ethanol and CO2 in fermentation.

=DNA Replication Model=

The process begins with a single strand of DNA.

The DNA is unwound by the enzyme DNA helicase.

The DNA strand is then separated by DNA polymerase. Next, new nitrogen bases connect with the bases that were alone after separation.

Finally, the strands are wound back into a double helix, now as two strands instead of one.

Description
In DNA replication, there is at first a single strand. Then, that strand is unwound by DNA helicase and separated by DNA polymerase. After that, the appropriate nitrogen bases match up with the nitrogen bases of the now split strand to make two exact copies. Finally, after they are wound back together, you now have two new identical strands of DNA from the original.

=Cell Portfolio=



=Genetic Disease=

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