Alyssa+R.

=About Me= Hi, my name is Alyssa. I am a freshman. I play 3 sports, basketball, volleyball, and softball. In my spare time i play with my dog Bailey and I am always with my friends.

=Scot Pine= 1. The scientific name of the Scot Pine is (//Pinus sylvestris//) 2. Other trees that the Scot Pine is related to are the White Pine. 3. The Scot Pine is a coniferous tree. 4. The Scot Pine is coniferous which makes it Pine and there is 2 needles per bundle. 5. Three characteristics of my tree is its papery than and orange/red, it has flowers growing on it, and it has a special association with fungi. 6. Some uses for the Scot Pine is it is a Christmas tree, and also is used to control erosion. http://en.wikipedia.org/wiki/File:Pinus_sylvestris_cones_pl.jpg

=Fraser Fir= 1. The scientific name of the Fraser Fir is ( //Abies fraseri)// 2. A tree the it is related to is the Red Spruce. 3. The Fraser Fir is a coniferous tree. 4. The Fraser Fir is coniferous which makes it a fir and there is single needles. 5. Three characteristics of my tree is a big population of this species has been infested with and insect called balsam woolly, it also has cones that change from dark purple to gray- brown, and it needs a cold moist climate with well-drained acid soil. 6. Some uses for the Fraser Fir is it is a Christmas tree. http://en.wikipedia.org/wiki/File:Abies_fraseri_cone.jpg

=Biomolecules in Food Lab= 1. The food that I tested was milk. I tested for protein, starch, fats, and sugars. In milk there were two things that were present and two things that were not present. The two things present in the milk were fat, and proteins. The two things that were not present were the sugar and starch. I tested for starch in the milk by adding 3-5 drop of iodine in a test tube filled with a little bit of milk to find the starch it would of changed from an orange/brown color to a blue black but it didn't so starch was not present. I tested for sugar by adding a dropper full of Benedict's solution to a test tube filled with a little bit of milk. Then you put that in a heated water beaker for 3 minutes the color is a blueish green now and it would change to a yellow/orange/red color if there was sugar but it didn't so there was none. I tested for protein by adding a dropper full of Biuret to a test tube filled with a little bit of milk it could take 5 minutes to happen if it changed from blue to mauve then there was protein present which it did so the protein was present. The last thing i tested was fats I did this by adding 5 drops of Sudan IV stain to a test tube filled with a little bit of milk if there was a deep red color at the interface there was fats present which it had so the fats were present. Another food that my group tested was lettuce. In the lettuce we tested for starch, sugar, protein, and fats also. Nothing was present in the lettuce. Everything was not present the fat, sugar, protein, and starch. We tested for these the same way as we did for the milk but instead of milk it was lettuce.

2. Some biomolecules were present in the meat and some were not. In the meat sugar was not present. In the meat starch some starch was present and in some it was not present. Also in the meat fat and protein were both present in all. In the fruit there was most of them contained sugar but some did not. In the fruit there was also some that contained starch and some did not contain starch in them. The fruit also had fat in it but some of the fruits did not contain fat in them and some contained protein as well as some did not. In the vegetables sugars were not present in most but some did tend to contain a little bit of sugar. Also in the vegetables the starch was present in most of all of them found in the data except for lettuce it was absent most of the time but once. The vegetable also did not have very much fat present in any of them the only that people found to have fat present in some was the white bean. The vegetables varied in having protein in them most some did and some did not contain any. In the egg white and eggs yolk there was sugar mostly not present but some people found that in the egg yolk that sugar was present. The eggs white and yolk did not contain very many starches in it. The egg white and egg yolk did have fat present and fat not present the egg white did not have any present and the egg yolk to have it present in it. The egg white and egg yolk both had the protein present in them all. The milk did not have any sugars and starches present in it. The milk did though have fat and protein present in it.

3. Present || Sugars not Present || Starches Present || Starches not Present || Fats Present || Fats not Present || Proteins Present || Proteins not Present || In the graph above it represents the number of times each had been found to have the biomolecules present and not present in them.
 * || Sugars
 * White Beans || 0 || 8 || 8 || 0 || 5 || 3 || 7 || 1 ||
 * Liver || 2 || 7 || 5 || 4 || 9 || 0 || 9 || 0 ||
 * Egg White || 0 || 9 || 0 || 9 || 0 || 9 || 9 || 0 ||
 * Avacado || 8 || 2 || 8 || 2 || 10 || 0 || 3 || 7 ||
 * Potatoes || 0 || 4 || 4 || 0 || 0 || 4 || 3 || 1 ||
 * Milk || 0 || 7 || 0 || 7 || 6 || 1 || 7 || 0 ||
 * Egg Yolk || 4 || 5 || 5 || 4 || 9 || 0 || 9 || 0 ||
 * Peas || 2 || 8 || 7 || 3 || 0 || 10 || 4 || 6 ||
 * Banana || 8 || 0 || 4 || 4 || 4 || 4 || 4 || 4 ||
 * Apple || 9 || 0 || 3 || 6 || 0 || 9 || 4 || 5 ||
 * Ground Beef || 0 || 6 || 1 || 5 || 6 || 0 || 6 || 0 ||
 * Lettuce || 0 || 7 || 1 || 6 || 0 || 7 || 0 || 7 ||

4. The biomolecule that surprised me was apples had proteins i did not think that a fruit would have any protein in it. Also i thought there would not be any starches found in the meat because i figured it was all protein. Some of the things i thought would be in the foods was i thought that potatoes would have some fat and them and people found that they have none.

5. Based on my research i found that milk should of had some sugars instead of having none and that should of been positive and not negative. Also i found that peas should have sugar and should of been positive and not negative.

=Biomolecules Infographic= Picture links []

[|http://www.shutterstock.com/cat.mhtml?lang=en&search_source=search_form&version=llv1&anyorall=all&safesearch=1&searchterm=dressings&search_group=&orient=&search_cat=&searchtermx=&photographer_name=&people_gender=&people_age=&people_ethnicity=&people_number=&commercial_ok=&color=&show_color_wheel=1#id=80408185]

=Food Issue Ifographic= Pictures http://www.flickr.com/photos/10089490@N06/5564951339/sizes/l/in/photostream/ [|http://www.shutterstock.com/cat.mhtml?lang=en&search_source=search_form&version=llv1&anyorall=all&safesearch=1&searchterm=chemicals&search_group=&orient=&search_cat=&searchtermx=&photographer_name=&people_gender=&people_age=&people_ethnicity=&people_number=&commercial_ok=&color=&show_color_wheel=1#id=84131335] http://www.zoo-m.com/flickr-storm/ http://www.flickr.com/photos/khparking/1347509683/sizes/m/in/photostream/ Information http://www.organicfoodinfo.net/what_is_organic_food.html http://www.trustyguides.com/healthy-eating8.html http://www.differencebetween.net/object/difference-between-organic-and-inorganic-food/ http://www.fitgroove.com/nutrition/organic-vs-inorganic.asp http://www.science20.com/challenging_nature/what_meaning_organic_and_inorganic_food http://www.sparkpeople.com/resource/nutrition_articles.asp?id=740

=Photosynthesis Infographic= =DNA Homework= ====No not everyone in our group had the same results some had more DNA than others. Not everyone had the same exact results because everyone has a different type of DNA. Also everyone in our group had the gatorade in their mouth the same amount of time. Another reason is because not everyone scraped as much DNA from the side of their mouth each person has a different amount. The amount of DNA extracted is affected by our day to day activity because all people are different from each other some chew gum, and everyone eats different things from one another to make it different.==== =Summary =

The stages to make more DNA starts out with Helicase on the top strand an enzyme which connects and breaks apart the DNA. Then is goes along the strand of DNA breaking it apart. Next, it goes to the one stranded connecting proteins keep the strand from coming back. Then is goes to the next stage, which is the leading strand and it starts with primase and it connects and makes a starting point. After that stage Polymerase and enzyme connects and makes more DNA. On the lagging strand which is on the other end of the leading there is okazake fragments, and ligase which joins the okazaki fragments and they help to keep the DNA apart and finish the replication of DNA.

=DNA Infographic=

=Diseases Infographic=

Sources Picture sources [] [] [] [] []

info sources [] [] []