Unit 2 Reflection

    This unit's theme was Miniature Biology. We learned about the properties of water, the structures and the functions of the four main types of macromolecules, and how enzymes work. We demonstrated some of these principles in labs. In the Sweetness Lab, we demonstrated how different structures of carbohydrates lead to different sweetness levels. In the Messing with Enzymes lab, we demonstrated that different factors affected the production of molecules for the enzymes. In the Cheese lab, we demonstrated how different factors affected the curdling speed for the curdling agents.
    In this unit, the information on the four types of macromolecules was hard to memorize, but the rest was pretty straight forward. We discussed and made a shared agreement about how we were going to treat each other. We agreed that we would be engaged and focused, give respect, and not give negative consequences for mistakes. I developed a more cooperative personality with my new table group. 
    From this unit, I experienced how to be more helpful in a group while working on an experiment. I am better than I was yesterday in that I know different factors that impact different things. I'd like to learn more detail about the macromolecules, such as each of the 20 different types of amino acids. I do not have any unanswered questions. I wonder about how learning about this will impact my life.

Sweetness Lab

In this lab, we found that the monosaccharides are the sweetest, the disaccharides were less sweet, and the polysaccharides almost had no flavor. The monosaccharides have one ring, and are used more than the disaccharides and the polysaccharides in food. Some are primary sources of energy, some are used for food enhancement, and some are used in cellular control. The disaccharides have two rings, and are used in less sweet foods. Some are used in plants for photosynthesis, some is present in germinating grain, and some are the main source of carbohydrates for infants. The polysaccharides have multiple rings, and are not digestible, not used in foods, or something similar to that. Some are used in staple foods.This data supports our claim because it shows that the carbohydrates that are used more in food are more sweet.

    All the testers had a similar rating of degree of sweetness for the carbohydrates. The rating could have been different for the testers due to the accuracy of their taste buds, which may have lead to incorrect rating of the sweetness of the carbohydrates.Another reason that the ratings may have been different is that their carbohydrates may have been contaminated with other carbohydrates, which could have altered their final results by making the ratings higher or lower. Also, the testers may have tasted different amounts of the carbohydrates.

    Humans taste sweetness by the taste buds on their tongues. The bumps on the tongue are called papillae, and most of them contain taste buds. Usually, taste buds get replaced, but as people age, some taste buds don't get replaced, so some people may taste differently making the testers rank the same samples differently.

"What is Biology?" Collage

Jean Lab

    In this lab we asked the question,"What concentration of bleach is best to fade the color out of new denim material in 10 minutes without visible damage to the fabric?" We found that the 50 percent bleach was the best at doing this job. It was the highest concentration of bleach where the curling of the fabric was not obvious. It had the highest amount of color removal out of those without fabric damage, with an average color removal of 4. This data supports our claim because we used the scientific method to devise an hypothesis and test it with an experiment.

    While our hypothesis was supported by our data, there could have been errors due to the timing, since the squares of jeans were not all exactly soaked for one minute. This may have lead to incorrect color removal amount or visible damage. Another error might have been that the water that was used may have been contaminated with bleach or other things could have altered the final results. Also, the  bleach might not have been evenly distributed through the mixture. Due to these errors, in future experiments I would recommend an exact timer and pure water.

    This lab was done to demonstrate how some bleach concentrations can have better results than others. From this lab I learned that you can not only concentrate on just one aspect of the result, such as color removal, but all of the aspects, to decide which is the best. This helps me understand the concept of the scientific method, as I went through its process. Based on my experience from this lab, I can have a better sense of what is good next time I try something similar.