Diffusion and Osmosis Lab (Part 1)

First of all this week we started to learn about diffusion and osmosis and how important they are to living organisms. They are the process of water and certain solutes moving in and out. Diffusion and osmosis  do not require any added energy.
What we had to do!
In this lab my group and I had to get one cup that was eight ounces, then fill it two thirds full of water. Then we added about 10 drops to the water and mixed it together. We used glucose test strip to test the iodine water solution. Then we used dialysis tubing to hold a solution of glucose and starch and tied up bother sides, so the water is trapped in the bag. Afterwards we tested the solution in the bag then we set the bag in the beaker of water and waited about 24 hours to see the reaction. In the end we noticed that the iodine went into the bag and some of the glucose starch solution leaked a little into the water. Also, the bag had expanded from its original size.
Results
Iodine was absorbed in the bag and glucose was released out of the bag into the water solution. The starch would stay the same, it only reacted with the iodine in the bag. The water was no longer a rusty color in the beaker, instead it was a purplish color in the dialysis bag. There was also more water in the dialysis bag afterwards and the bag had low concentration of iodine. 

Fluid Mosaic Model

This is the poster that my group and I created to represent a fluid mosaic model and on the poster we labeled the different parts of the membrane like cholesterol, integral proteins, peripheral membrane protein, glycolipid, phospholipid, and digosaccharide side chain.

Collagen Webquest

COLLAGEN STRUCTURE AND FUNCTION

Proteins are the most diverse class of biological molecules. Most of your body is made up of proteins. Each protein consists of one or more polypeptide chains, in which amino acids are strung together in a specific order. This amino acid sequence or 'primary structure' is the key to the shape and function of the protein. Interactions among different amino acids along the length of the polypeptide chain cause it to coil, bend, and fold into a complex shape.  Some proteins consist of two or more polypeptide chains. In many cases, the polypeptide chains form a rounded or globular shape. Most enzymes are like this, as is the oxygen-carrying hemoglobin molecule. In other cases, polypeptide chains form long strands or sheets. These fibrous proteins are often structural components, such as keratin and collagen.

Activity

In this activity, you will explore the structure and function of collagen, the most abundant protein in the human body. You will begin by visiting a Protein Data Bank site, where the structure of collagen is described and illustrated in a "Molecule of the Month" feature. Next, you will research the effects of osteogenesis imperfecta (OI), a genetic disorder that affects the structure or number of collagen molecules.

Part 1.

Use your browser to go to http://www.rcsb.org. This site is a Protein Data Bank where you can search for any information about your favorite proteins, including everyone’s favorite, collagen.

Do a search at the very top of the page for collagen, then click on the Molecule of the Month: Collagen link to view the article on collagen.

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 in collagen?

 The primary structure of collagen is a linear sequence of amino acids. To form polypeptides amino acids will combine.

 

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?

-Hydroxyproline takes place after the collagen is built. The reaction needs vitamin C to help the addition of oxygen. Since we are able to get produce vitamin C in our bodies then we have to make sure we get enough in our diets. When we do not get enough vitamin C it will slow the production of collagen which can cause scurvy and its easier for you to bruise.

 

3. Describe the quaternary structure of collagen (the way in which the polypeptide chains are arranged).

The quaternary level of protein structure  is the tropocollagen. A tropocollagen is made up of three polypeptide chains which wind together to form a triple helix.

Part 2.

Use your browser to go to the Web site of the Osteogenesis Imperfecta Foundation at

http://www.oif.org

On the left side of the home page, click the link “About OI”, then find the “Facts About OI” section.

Read the material in the sections entitled "Facts on Osteogenesis Imperfecta” and “Types of OI.” Use what you have learned to answer the following questions:

1. What is the main symptom of osteogenesis imperfecta?  What are some other symptoms that people with OI may have?

The main symptom of osteogenesis imperfecta is really fragile bones that break and fracture easily. Some other symptoms that people with OI may have is muscle weakness, fatigue, brittle teeth, curved bones and scoliosis.

 

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 structure in Type I are mild fragility with few fractures and mild limb deformities.

Read the handout (pdf) in the resources section on Bone Structure.

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

 
The role that  collagens plays in bones is similar to building a bridge. The steel rods are cased with cement, without the steel rods the cement would be brittle and fracture with small amounts of movement. Collagen is like the steel rods and the minerals in bones are like the cements. Your bones aren't as strong without collagen, they can fracture and break easily.

Concept Map

http://popplet.com/app/#/1288012
This is the concept map that I had created to understand more of the connection between everything that we have recently been learning about.

Carbohydrate Identification Lab

Carbohydrate Identification Lab Analysis Questions

Use your results from the carbohydrate identification lab and any notes or resources about carbohydrates to answer the following questions:

1. Name the three categories of carbohydrates studied in this investigation.

Monosaccharide, Disaccharide, Polysaccharide

2. What three chemical elements are present in all carbohydrates?

Carbon, Oxygen, Hydrogen

3. Give two examples each of the names of sugar molecules from our discussion or the textbook/online that are:
1. Monosaccharide's

Glucose, Fructose

2. Disaccharides

Lactose, Maltose

3. Polysaccharides

Starch, Glycogen

4. How many times larger is the number of hydrogen atoms than oxygen atoms in:
1. water?

2 times larger

2. carbohydrates?

2 times larger

5. “Mono” means one, “di” means two, and “poly” means many. Why are these terms used in describing the three types of sugars?

In mono, there is only one carbohydrates. In di, there is two carbohydrates. In poly there are many carbohydrates.

6. How can you tell by using Benedict’s and iodine solutions if a sugar is a
1. Monosaccharide?

-It will turn orange

2. Disaccharide?

- It won't change

3. Polysaccharide?

- It won't change

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?

- No you can not tell what type of saccharide it is  

2. Explain.

-Because there are two different types of saccharides that has no change

8. A certain sugar has a color change in Benedict’s solution.
1. Can you tell what type of saccharide it is?

- Polysaccharide

2. Explain.

-Because the chemicals in the iodine can only react with the saccharides when there are a lot of carbohydrates

9. Give a examples of foods that contain
1. Monosaccharides

- Honey, Pears

2. Disaccharides

- Sugar, Yogurt

3. Polysaccharides

-Taco shells, Corn

Procedure 
In this lab we were able to see all the different reactions we could get with different solutions. Those two solutions that we used were Benedict and Iodine. We had test tubes with small amounts of monosaccharide, disaccharide, and polysaccharide; with them we put about seven drops of benedicts in each tube. Then we put them in warm water for five minutes and were able to see the reaction that Benedict did on the solutions. With the iodine, it was different because we didn't have to put it in warm water to get a reaction out of the solutions. Instead we were able to see them shortly after we put the seven drops in each tube.
Reactions

After we were done we noticed we were able to get different reactions and others didn't react at all. In the monosaccharide we had very little reactions with Benedict's and Iodine. 

+	Reacted
-	Didn’t React
- a little	Had a little Reaction

	Benedicts	Iodine
Monosaccharide	-  a little	-  a little
Disaccharide	+	-  a little
Polysaccharide	-  a little	+
Corn Starch		+
Honey maid crackers	-
Honey and Cheerios		+
Sugar Benedicts	-
Dextrose		-

Macromolecules in Cells

http://www.webpages.uidaho.edu/bionet/biol115/t2_basics_of_life/lesson2.htm
1. What is a macromolecule?
Macromolecules are polymers that are built or broken down in the same way. They are usually referred to as a large molecules that are very important biologically. There are four different types of macromolecule which are proteins, lipids, carbohydrates, and nucleic acid; each one of them usually has more than one function
2. What is a monomer?
A monomer is any of several small molecular structure that may be chemically bonded together to form long multi-part polymer molecules
3. What is a polymer?
A polymer is a large molecule made up of similar or identical subunits called monomers.
4. What are four main types of macromolecules?
Four main types of macromolecules are protein, lipids, carbohydrates, and nucleic acid.
http://www.webpages.uidaho.edu/bionet/biol115/t2_basics_of_life/flash/T2L2M1_activity_polymer.htm
5. What are the types of reactions that macromolecules are shown to undergo?
The types of reactions that macromolecules are shown to undergo are condensation and hydrolysis.
6. Describe how monomers are joined together.
Monomers are linked together by a process called dehydration synthesis which can also be called a condensation reaction in which a covalent bond is formed between the two monomers while a water molecule is also formed.
7. Describe how polymers are broken down.
Polymers are broken down by a hydrolysis also a water molecule in which breaks the covalent bond.
8. What is the specific name for the bond between simple sugar monomers?
The specific name for the bond between simple sugar monomers is a covalent bond being formed.
9. Which kind of enzyme joins monomers together?
The kind of enzyme is a polymerase.
http://www.webpages.uidaho.edu/bionet/biol115/t2_basics_of_life/flash/T2L2M4_activity_carbonhydrate.htm
10. Describe how you had to arrange the sugar monomers in order to build a polysaccharide?
If sugar molecules were to link together by glycosidic linkages, then it takes two sugar monomers to create a glycosidic linkage.
11. Which building blocks of macromolecules are not used in building carbohydrates?
The building blocks of macromolecules that are not used in building carbohydrates are amino acid, fatty acid, and Nucleotide.
http://www.nutramed.com/nutrition/carbohydrates.htm
12. Why is sugar stored as a glycogen in the human body?
It is stored in the human body because glycogen is a long term energy storage. It is stored until you need it usually in your liver.
13. Why are plant food essential to animal life?
Plant food is essential to animal life because plants are proteins and contain all the essential amino acids. They also contain glycogen.
14. Describe how starch is digested by animals.
First off, starch is the most valuable polysaccharide. the starch molecule is tree like, with branches of varying length. Also starch digestion begins in the mouth with salivary amylase, also continuing in the small intestine with pancreatic amylase. The short chains of glucoses are referred to as alpha-dextrin, maltotriose, and maltose. Glucoamylase breaks the short chain down to individual glucose  molecules which are absorbed. Starch is the best fuel, supplying sustained-release glucose.
15. What is "fiber" and why is it important in your diet?
Fiber is something that helps your body with digestion. It is important in your diet because it is known for lowering cholesterol, blood sugar, blood pressure, risk of heart disease and risk of diabetes. It is a name of carbohydrates
16. What causes you to pass gas according to this article?
According to the article when we eat and drink, sometimes we swallow small amounts of air and not know it. The gas in our digestive system mainly contains nitrogen and oxygen. So when we digest food the gas in the form of  hydrogen, methane, and carbon dioxide is released. When the gas in your digestive builds up and the body will release it.
http://www.nutramed.com/nutrition/lowcarbo_madness.htm
17. What are some disadvantages of a low-carb diet?
Some disadvantages of a low-carb diet is the water loss with no improvement of health, which isn't good. After a low carb diet most people tend to gain the wait back. When you don't eat carbs you don't get much fiber. Your body needs the carbs.
http://www.thenakedscientists.com/HTML/articles/article/christafavotcolumn1.htm/
18. Describe the role that sugars play in cavity formation in your teeth.
The role that sugar plays in cavity formation in your teeth is the bacteria that forms together to form plague on your teeth uses sugar as the energy. Sugar also helps the bacteria to stick to your teeth like glue. This also makes it harder to get the bacteria off of your teeth.

Acid in Your Stomach Lab

Antacid Lab

This lab was really different but it was kind of fun to do. I thought the whole purpose of this lab was to see which antacid worked the best.  My group and I tested weather or not there was a difference between Extra Strength Tums and Extra Strength Rolaids. We all tested the difference between the Generic Brand and the name brand Tums. Our final results were quite shocking.

 

My Hypothesis

If you take an Extra Strength Tums then your stomach will stop hurting because I am assuming the name brand will work the best.

In the beginning of starting the lab we gathered the different substances that we would need. Then we grabbed four beakers and filled each of them up with 50 mL of vinegar. Afterwards we smashed up the small tablets into a powder substance. We had done this to each of the brands and put them into the vinegar and stirred them. We had pretty similar reactions. When we started to stir the vinegar and the tums they would foam up and expand. This happened with all four different substances that we decided to use. Afterwards we used the PH Papers for each beaker and the shade turned an orange red for all of the strips of paper. So after this we learned that all four types of antacid worked the same in some way. It didn't matter if one bottle had the word extra strength  or its the name brand, they all work the same.