Ty

flat =About Me=

During my spare time, I enjoy playing baseball as one of my hobbies. I also really enjoy having air-soft wars with my friends. I enjoy math and science the most out of all my subjects. I plan on going to college after i graduate from high school, but I'm not exactly sure where and what for.

=Scotch Pine=

The scientific name of the Scotch Pine is //Pinus sylvestris.// This tree is related to many pine trees, but a few of them are Jack Pine, Ponderosa Pine, and the Swiss Mountain Pine. This tree is a coniferous tree. This tree is a pine tree with needles that are in bundles of 2. Some characteristics of the leaf are that it has needles that come off in bundles of 2, they are 1 1/2"-3 1/2" long. The color of them is bluish-green or dark green, they are stout and twisted. Also, the tree has scaly, bright orange-red bark. A specific use of this tree is that it is used widely in reforestation projects.

=American Hornbeam=

The scientific name of the American Hornbeam is //Carpinus caroliniana.// Some trees that are related to it are the Eastern Hophornbeam. The Hornbeam is a deciduous tree. The margin of its leaves is double toothed. They are simple leaves that alternate on the petiole. Some characteristics of the leaves is that they are broad, flat leaves, they are not lobed, they are fine and double toothed and symmetrical at the base. The tree has smooth, greenish-grey bark. A specific use for the wood of the tree is that it is used for making small tool handles and wooden articles.



=Biomolecules in Foods Lab=

Cannelini Bean (White Bean): In the Cannelini Bean, the only biomolecule that was absent were the carbohydrates. I was able to find the starch, proteins, and fats and oils in the bean. When the indicators were added into the test tubes that had the bean in it, they never really greatly changed colors, but you could tell when something was present or absent.

I also tested Spinach for simple sugars, starch, protein, and fat. In my testing, I concluded that all 4 biomolecules were absent in Spinach.

One of my partners, who tested the banana, found that the carbohydrates and proteins were present, but there was no sign of any starches or fats in the substance. I found this seemingly normal because I would never think of a banana to have fats in it. I also never thought it would have starches either.


 * The fruits that were tested were ** avocados, bananas, and apples. They seemed to always test positive for simple sugars. Sometimes, they tested positive for starch. Fruit never tested positive for fats, although they sometimes tested positive for protein.

The vegetables that were tested in the lab are: cannelini beans, peas, lettuce, and potatoes. Starch was almost always positive in the test results. Fat and protein were occasionally present in the vegetables. Sugars were not positive in the results.


 * The meats **that were tested in the lab were liver and ground beef. Ground beef and liver usually did not have starch or sugar positive, but occasionally they did. They always tested positive for protein and fat.


 * We also tested eggs and milk **in the lab. Egg white always tested positive for protein, and nothing else. Egg yolk always tested positive for protein, fat, and occasionally simple sugars. Milk tested positive for protein and fat, but never sugar or starch.

The meats, eggs, and milk seemed to always test positive for protein and fat, but they usually did not test positive for sugars and starch, although it did come up occasionally. The fruits and vegetables seemed to be the opposite, having starch and sugar being tested positive more often than being positive for protein and fat.

Protein was tested positive a few times in apples. This surprised me because i thought that protein was only found in meats and other animal products, not fruit. I also expected lettuce to have starch positive in it because starch occurred more often in vegetables than any other food tested, but it was tested negative often.

In the lab, starch was often absent in apples. This should have tested positive because apples are 25% starch. This is a large amount and should have tested positive more often.

=Photosynthesis Infographic=



=Food Issues Infographic=

=DNA Lab Homework=

Yes, everyone in our group had about the same extraction results. This could be because we all don’t really do anything that could really affect the decay of the mouth which would allow to get more cheek cells off by just scraping with out teeth. The amount of DNA that was extracted could be affected by our day to day activities because if we eat or use some sort of substance in our mouth that could cause our mouth to decay, then we would be able to scrape more cells off the sides of our mouth with just our teeth.

=DNA Replication Summary =

Firstly, before I tell you what happens, let me start out by telling you what is needed to begin and just form DNA. On each side of a DNA strand there is Purines and Pyrimidines which pair together. The Purines are Adenine and Guanine, which pair up with their opposites, the Pyrimidines. These include Thymine and Cytosine. The first step in DNA Replication is to break the hydrogen bond using Helicase(an enzyme that breaks apart DNA). The next step in cell replication is to attach single stranded binding proteins to keep strands from coming together. The third step is that the primase attaches to give a starting point for the leading strand. The fourth step in replication is when the polymerase binds to the strands and begins to replicate DNA. The replication of the lagging strand is done in basically the same way only with a few added steps. The first extra step in replication for the lagging strand is that the Okazaki fragments are formed. The next step is that the fragments are pieced together to form a complementary strand of DNA for the lagging strand.

=DNA Infographic=







=Infectious Disease Infographic=