Katie

flat =About me= As you can probably see my our team name, I like Harry Potter. I also play sports including tennis and softball. I am very easy going and I hope that you can tell by the way I write, I don't like to be boring, but I also don't want to be all over the place. I absolutely love animals although not many people know that.

=Red Oak= The scientific name of the Red Oak is Quercus rubra. The Red Oak is related to all types of oak trees such as the White Oak, Black Oak, Pin Oak, Chestnut Oak, and the Scarlet Oak. Red Oak trees are deciduous which means they have leaves that change in the fall and fall off. The margin on a Red oak leaf is lobed; the leaf is also compound and simple. The leaves are alternate which means they do not grow beside each other. Distinguishing characteristics are the branches do not droop, nearly black bark, and it has a round shaped crown. Red Oak trees are usually used for shade.

=Silver Maple= The Silver Maple’s scientific name is Acre saccharinum. It is related to Black Maple, Norway Maple, Boxelder, Sugar Maple. A Silver Maple is deciduous, which means the leaves change in fall and fall off. The type of margin is lobed with deep sinuses; the leaves are also simple and opposite. Characteristics of a Silver Maple are the leaves are green on top and sliver on the bottom. The bark is grey when it’s young, but brown when it’s older. The twigs have an odor when they’re crushed or broken. A few uses for the Silver Maple are they’re used for windbreaks and the seeds are eaten by squirrels.

=Biomolecules in Food= In this lab, I tested egg whites. First, I did the Benedicts test; I added a dropper full of Benedicts to a dropper full of egg whites and put the test tube in a warm water bath for three minutes. If the egg whites had simple sugars in them the mixture would have turned orange, but it didn’t. Next, I did the Biuret test to test for proteins, if the food has proteins in it the mixture turns purple in which the test was positive. After that I did the iodine test, which tests for starches. The iodine starts out an orange-brown and if starches are present. There were no starches in egg whites. The next test I did was the Sudan IV that tests for fats and oils. Sudan IV is red and turns a darker red in the presence of fat and oils. There were no fats or oils in egg whites. My group alst tested beans which tested positive for starches and proteins.

Fruit- Most of the fruits didn’t have proteins, but all of them had sugar. Meat- Starch was not very common in meats, whereas protein and fats and oils were. Vegetables- There was not many positive results for fats and oils, but there were starches in most vegetables.

Egg Whites- I’m surprised that there are sugars in egg whites. Spinach- I’m surprised that there are not proteins in spinach. Beans- I’m surprised that there are no sugars in beans. =Biomolecule Infographics=
 * || Sugars || Starch || Proteins || Fats and Oils ||
 * Spinach || No || No || No || No ||
 * Egg White || No || No || Yes || No ||
 * Bean || No || Yes || Yes || No ||





=Food Issue Infographic=



=Photosynthesis Vocabulary Infographic=