unit 2 reflection                                                     Jake Beine

Unit 2 of this year was about Macromolecules, enzymes and enzyme features such as structure. In the beginning of this unit we learned about the different Macromolecules. The 4 main types of Macromolecules are lipids, proteins, carbohydrates and nucleic acids. Lipids are fats such as waxes and oils, proteins are things such as meat and milk, carbohydrates are foods such as wheat and bread and nucleic acids are edibles known as sugar. We learned what made up these foods, and what role enzymes had in the process. We learned how enzymes work and how they are put together. We also focused on the components of an enzyme such as the substrate, the product and the active site. We began to understand the structure of enzymes and how they process. Along with enzymes we did a lab helping us to better grasp the concept of how they work. We learned how enzymes contribute to the creation of cheese and tested it out ourselves by making cheese of our own. During this experiment we also learned a lot about things that can affect how enzymes work, such as pH level and temperature. Our understandings on this also helped us to understand how enzymes become denatured and unable to work properly. This unit taught me a lot about my everyday life that i didn't already know. It helps me to better understand the importance of food and the enzymes that work along with those foods.

                                                        

                                                    Cheese Lab Analysis

In this experiment we learned to make cheese, and how the enzymes in cheese work. We also learned how rennin mixed with enzymes break apart the proteins in milk to create cheese. If i was to give someone tips on how to make cheese in as little time as possible, i would tell them to use chymosin as their curdling agent, have the PH level as acidic and have the agent in a hot temperature. This is the fastest and most efficient way to make cheese as our experiment depicts. Although our data is accurate, nothing is perfect. The class as a whole made some minor mistakes during this experiment. The biggest of these errors was the fact that our hot temperature was not actually hot enough to get sufficient and accurate data. If we could do this experiment again and fix one thing we did wrong, we should make sure that all our control, cold temp and hot temp are at the exact temperature in which they should be. overall this experiment went well. As a whole our data was sufficient, and gave us data that would help us come to the conclusion that chymosin, an acidic PH level and a high temp are best for making cheese fast.

                                               inquiry hour 1.1  Identifying Questions and Hypothesis

                                                Bending Water With Static Electricity

Question: can you bend water as it flows using static electricity?

Hypothesis: If water gives off a positive as it flows and a comb after use builds up an electrical current of negatively charged current, then if the comb is held next to the water, the water will bend tword the comb because opposites attract. 



link to study- https://sciencebob.com/bend-water-with-static-electricity/ 

                                                          sweetness lab conclusion

I believe that monosaccharides are sweeter than both disaccharides and polysaccharides. my data clearly shows the difference in sweetness between the different saccharides. my data also demon straits how monosaccharides are indeed sweeter than the others. carbohydrate shape may affect how the different sugars are used in organisms because some cells and jobs in the human or plant anatomy may call for a certain size or shape of sugar. Although my data is solid, others may have not got the same answers. we all had the same order of sweetest to blandest but wrote the % of how sweet we thought it was differently. None of us have the same taste buds, or ate the same amount of sugar witch could affect how we each perceived the different tastes. we taste the sweet or bitter of the different sugars by the many taste detecting cells in our mouth. The sugar follows the pathways on your tongue or reaches the spot where the sugar detecting taste buds are, sending a signal to the brain saying sweet. Do to the difference in our taste buds we all taste foods a little bit differently.