Paul+B

=flat= =About Me= I'm a freshman in high school at PHS. My favorite subject in school is Art. In my spare time I love doing anything involving art or music. My favorite things to do are bowling, playing guitar, drawing, and riding my unicycle. I'm very easy going and i like to just go with the flow. I'm not completely sure what i want to do after i graduate but I'll try my best at whatever I choose.

=**Paper Birch**/**Grey Birch**=

The scientific name for the Paper Birch is //Betula papyrifera.// It is related to the Balsam Fir, Quaking Aspen, Sugar Maple, Red Maple, Yellow Birch, White Spruce, Black Spruce, and many more. The Paper Birch is a Deciduous tree. It's margin is double serrate, it is simple, pinnate, and has alternate leaves. The leaves of the tree have a dark green upper surface and a light green underneath. The bark on young trees is reddish-brown and it is creamy,, flaky, and peeling on older trees. The Paper Birch is also used for birch syrup, popsicle sticks, and makes high-yielding firewood that burns well even when wet.

http://en.wikipedia.org/wiki/Betula_papyrifera


 * Horse Chestnut**

The scientific name for the Horse Chestnut is //Aesculus hippocastanum.// It is closely related to the American Chestnut, Sweet Chestnut, Chinese Chestnut, and Japanese Chestnut. The Horse Chestnut is a Deciduous tree. It's margin is serrated, it is compound, palmate, and is alternate. The leaves of the the Horse Chestnut are 5-8 inches long and 3-4 inches wide. The nuts from the tree fatten up wildlife to prepare them for winter. The tree also has very hard wood. Because of blight, not enough Horse Chestnut trees grow to be used to make anything.

http://en.wikipedia.org/wiki/Aesculus_hippocastanum

=Biomolecules Food Lab=

The food that I tested was cannellini beans. They tested present for starch, fats and oils, and protein. The only thing that came out absent was simple sugar. I also tested spinach and found that starch, fats and oils, simple sugars, and protein were all absent. When I look at the biomolecules, it looks like foods that come from animals all have protein and fat, but no starch is present. Also, I noticed that most fruits or vegetables that are very juicy are absent of any starch. Fruits and vegetables that are more dense and less juicy contain starch. It also looks like sweet fruits contain simple sugars. Fruits and vegetables don’t contain any protein and the only fruits where fat is present in in the avocado and banana. The cannellini bean has protein. I was very surprised to find that fat is present in bananas. This is surprising to me because I thought avacados were the only fruit that had fat. Also when I search if bananas have fat, it says that they are very low In fat and to eat them on low fat diets. I expected to see simple sugars in potatoes but that came out to be negative. I thought simple sugars would be found in potatoes because I’ve found that it says potatoes have a lot of glucose and this causes a rise in blood sugar levels. The starch in the potatoes is easily and quickly digested because the body converts the starch into glucose, which is digested quickly and easily, causing blood sugar to rise. This is why Potatoes are one of the foods that I think should have tested positive for simple sugars instead of negative.

=Infographics=







=Photosynthesis Infographic= ==

=DNA Extraction Human Cheek Cell Homework= Did everyone in your group have about the same extraction results? Why is this the case? How is the amount of DNA that you extracted affected by your day to day activities?

I think Sarah J. and my own extraction results were about the same. Both tests tubes had a little bit of DNA forming in them. I think this is caused by how much we scraped our teeth on the insides of our mouths. I think the amount of DNA extracted can be affected by day to day activities like eating. I think if you don’t eat before you do the experiment, there isn’t as much DNA extracted. When you eat, saliva is produced, which has DNA in it. Also, different people produce different amounts of saliva, which would make the amount of DNA for each person differ.

=Replication Summary = The bases Adenine and Guanine are the Purines, and the bases Thymine and Cytosine are the Pyrimidines. One Purine and one Pyrimidine must pair together just like Adenine and Thymine or Guanine and Cytosine. To start replication, the hydrogen bonds that hold the two DNA strands together have to be broken apart to form a Y, fork shape. The top strand is called the leading strand and the bottom strand is called the lagging strand. The enzyme Helicase is what breaks the Hydrogen bonds to allow the strands to "unzip" and form the Y. After Helicase has broken the hydrogen bonds between the strands of DNA apart, single stranded binding proteins come in to keep the two strands from coming back together. This is the second step in replication. In the third step, Primase attaches to the DNA strand to give a starting point for the enzyme Polymerase. Polymerase then binds and begins to replicate or make more DNA, in the fourth step. This all happens on the leading strand. On the lagging strand, the Primase reads the DNA and adds RNA to it in short fragments. Polymerase then lengthens the fragments to form Okazaki Fragments. The lagging strand has Okazaki fragments because it needs them in order to replicate. The DNA strand is not open yet so it uses the Okazaki fragments for replicati Next Ligase comes in and binds the Okazaki Fragments together.

=DNA Infographic=

= Infectious Diseases =