20 Big Questions

This assignment is from this website: http://www.theguardian.com/science/2013/sep/01/20-big-questions-in-science

     Number 14 was the most interesting questions in the article in my opinion. The fact that this bacteria has been alive since the dinosaur age is insane. As well that we will never be able to cure it because it has the ability to evolve quickly and adapt to the vaccine put against it at it.

1 How did the big bang start?

2 How can some people control their dreams?

3 How dose the human body work if it is way to complicated?

4 How do humans have the ability to think?

5 What happens when you die?

6 Why dose pain "hurt?"

7 How small are we compared to the observable universe?

8 How do humans have feelings towards one another?

9 How was technology started?

10 How was the firs instrument made?

11 When was the first piece of music made?

12 When was the idea of a video game made?

13 How was comedy invented?

14 Who was the first film directer?

15 How do mirrors work? 

16 Why does money work?

17 Can we make something that lasts forever?

18 How big is the observable universe?

19 Is there an end to the space time continuum?

20 Will we be able to survive on another planet?

Identifying Questions and Hypotheses

Identifying Questions and Hypotheses 

    This experiment says that water flows on mars today. They used NASA's  Mars Reconnaissance Orbiter (MRO) to capture this evidence. A link to the website.

http://www.sciencedaily.com/releases/2015/09/150928094114.htm

    Scientists were trying to find sources of water or examples of water (like erosion) and follow these rivers to try to find life. A possible hypotheses to this experiment could be; if their is water or was water on Mars, then their should be pictures of water or signs water that was their. Prior knowledge could be other pictures of water but unclear or examples of water that was their.

     

Unit 2 Reviw

      

Unit 2 Review

    In this unit, the first thing we learned was,  "The properties of water.". Water is different form most solutions because of its ability to combine or mix with other substances, being one of the most used solvents, how it is cohesive and adhesive (it does this with hydrogen bonds), and lastly, its polarity. Polar meas that one side of the molecule has a positive charge and the other has a negative charge. This give water its ability to combine itself together. We also learned the basics of how atoms work. Atoms have isotopes which are variations on an atom that has a different amount of protons than neutrons. 
   Next, we learned about solvents and solutes. Solvents, like water, is the greater amount of liquid in a container. Solute is the liquid that is being dissolved by the solvent. We also learned about suspension. Suspension is a substance that is put in a liquid and dissolved. But never fully dissolved. Their are still tiny pieces left behind that are not fully dissolved.
  Next is the most important topic we learned, macroeconomics. Carbohydrates, lipids, protein, and nucleic acid. Carbohydrates gives the energy your body needs to do daily functions like running of jumping. Lipids store unused energy that is in the form of fat. Lipids also dissolve in water. Proteins are the most versatile of the macro molecules. they give energy help reproduce and build bone as well as mussels and can speed up or slow down chemical reactions in your body. Nucleic acids store genetic information in forms of DNA and RNA.  
   

Cheese Curdling Lab

	Time to Curdle (minutes)
Curdling Agent	Chymosin	Rennin	Buttermilk	Milk (control)
Acid	5	5
Base
Cold
Hot	5	10
Temp. control	15	15
pH control	15	10

In this lab, we asked the question what is the most optimal environment to curdle cheese in? were learned how a calf's stomach was the source of making cheese. We found out that a calf’s stomach was warm and very acidic. We tried to replicate these results by using chymosin, rennin, buttermilk and Milk (as the control). We also used different amount of temperature hot, warm and cold. We begin our test. We check every five minutes to see if their is any curdling. Buttermilk, and milk were not able to produce any amount of curdling in the 15 minutes we set. While chymosin (acidic) and rennin (acidic) were able to produce curdling in under 5 minutes! Supporting the statement above. In conclusion, chymosin and rennin in an acid environment were by far the fastest.

Some mistakes were that some of the measurements were not exact as well as checking every 5 minutes is very vague and could have curdled faster.

This lab demonstrated the simple use of enzymes and how different pH levels and temperature affect the enzymes. This helps me understand how enzymes denature as well as activation energy. Based on this experience from this lab, I now know how enzymes affect the process of making cheese.

Carbohydrate Tasting Lab

Carbohydrate Tasting Lab

              Monosaccharaides, disaccharides, and polysaccharides all have an amount of things we call rings. And depending on how many rings that carbohydrate many have will determine that carbohydrates sweetness.

              Mono- means one so monosaccharaides have one ring so they will be the sweetest of the carbohydrates. Some examples of monosaccharaides would be glucose, fructose and galactose, which were the three monosaccharaides that we tasted in this lab. With our observations we found out that monosaccharaides were the sweetest.

             Di- means two so disaccharides have two rings. In our lab we tasted maltose, and lactose. With our observations, we found out that disaccharides were the second most sweetest our of the 8 other powders we tasted.

             Poly- means there or more so polysaccharides will be the least sweet. In our lab we tasted starch and cellulose and found out that they had no "sweetness" what so ever.
             The testers both agreed on one rating we gave to the substance we ate.
             The Human tongue taste by picking up chemically reacts with the taste receptors (located on taste buds) in your tongue to create the thing we call taste. So when we eat a carbohydrate depending on what it is should vary depending on the amount of rings it has.

Carbohydrates	Types of Carbohydrates	Degree of Sweetness (0-200)	Color	Texture
Fructose	Mono-	100	white	granular
Glucose	Mono-	150	white	granular
Galactose	Mono-	100	white	powdery
Sucrose	Di-	100	white	granular
Maltose	Di-	50	brown	grainy
Lactose	Di-	70	white	grainy
Starch	Poly-	0	white	powdery
Cellulose	poly-	0	white	powdery

Bio. collage