Evidence:
For this project, we had three different labs. Our first one was just to see how to make cheese. Our second lab, we tried to see if changing a variable would change the outcome, and why it changed. Our final lab was to see what makes up the cheese we had made. What we had done for the first lab was we took milk, and mixed four different enzymes (water, fermentation created chymosin, natural bovine chymosin, and buttermilk). We then incubated them in our armpits (some had to curd overnight), and observed the changes and recorded the time it took to curd. We weighed the resulting cheese and calculated the rates.
For the second lab, we had to change a variable, and record the changes. We took the fastest curdling enzyme, FPC (fermentation produced chymosin), and observed if adding more of the enzyme to the same amount of milk would curdle the cheese faster. We added 3 times the amount of enzyme and predicted that the result would be 3 times faster. We did the same process as before, but with only two vials. Our outcome, however, was not successful, since we timed 5 minutes, but both were curdled by 5 minutes.
Our third lab, we mixed different chemicals (Benedict's solution, Lugol's iodine, biuret reginitive, and Sudan 4) and record the reactions through color changes. We found that cheese contained glucose, protein, and fat, but not starch, which is due to milk/cheese not being made of plant material.
For this project, we had three different labs. Our first one was just to see how to make cheese. Our second lab, we tried to see if changing a variable would change the outcome, and why it changed. Our final lab was to see what makes up the cheese we had made. What we had done for the first lab was we took milk, and mixed four different enzymes (water, fermentation created chymosin, natural bovine chymosin, and buttermilk). We then incubated them in our armpits (some had to curd overnight), and observed the changes and recorded the time it took to curd. We weighed the resulting cheese and calculated the rates.
For the second lab, we had to change a variable, and record the changes. We took the fastest curdling enzyme, FPC (fermentation produced chymosin), and observed if adding more of the enzyme to the same amount of milk would curdle the cheese faster. We added 3 times the amount of enzyme and predicted that the result would be 3 times faster. We did the same process as before, but with only two vials. Our outcome, however, was not successful, since we timed 5 minutes, but both were curdled by 5 minutes.
Our third lab, we mixed different chemicals (Benedict's solution, Lugol's iodine, biuret reginitive, and Sudan 4) and record the reactions through color changes. We found that cheese contained glucose, protein, and fat, but not starch, which is due to milk/cheese not being made of plant material.
Content:
Macromolecules: Macromolecules are bigger molecules that carry out the cells functions. These are carbohydrates, nucleic acids, lipids, and proteins.
Carbohydrates: There are two types of carbs, but we looked at monosaccharides, glucose, and polysaccharides, glycogen and starch. Monosaccharides are simple sugars that act as energy sources of cells. Polyscaccharides are complex sugars, with a multi-ringed structure. Polysaccharides act as markers for cell signaling for protein transport, form cell structure, and store energy. Monosaccharides, glucose, was in our cheese.
Lipids: The three majors roles of lipids in cell we focused on were the cell membrane as phospholipids with hydrophobic tails and hydrophilic heads being created, energy storage, and signaling cells. We saw lipids in our cheese.
Nucleic Acids: These acids, RNA and DNA, create the genetic code of eukaryotic cells. They also do other jobs, like making protein, transferring information, and speeding reactions. DNA's base pairs are adenine/guanine and cytosine/thymine. RNA's base pairs are the same, except that thymine is replaced by uracil. However, we didn't test for this and did not get results.
Amino Acid: Amino acids catalyze metabolic reactions, transport molecules, and asist DNA replication. They have many functions because the order of the amino acids define its function, similar to DNA. Amino acids were found in our cheese (proteins).
Experimental Variables: There are two types of variables you must identify while doing an experiment: independent variables and dependent variables. The independent variable is the variable that you manually change, where the dependent variable changes because of the independent variable changing. In our experiment, we changed the amount of enzyme mixed with the milk (independent variable) to see if the time would be decreased (dependent variable).
Macromolecules: Macromolecules are bigger molecules that carry out the cells functions. These are carbohydrates, nucleic acids, lipids, and proteins.
Carbohydrates: There are two types of carbs, but we looked at monosaccharides, glucose, and polysaccharides, glycogen and starch. Monosaccharides are simple sugars that act as energy sources of cells. Polyscaccharides are complex sugars, with a multi-ringed structure. Polysaccharides act as markers for cell signaling for protein transport, form cell structure, and store energy. Monosaccharides, glucose, was in our cheese.
Lipids: The three majors roles of lipids in cell we focused on were the cell membrane as phospholipids with hydrophobic tails and hydrophilic heads being created, energy storage, and signaling cells. We saw lipids in our cheese.
Nucleic Acids: These acids, RNA and DNA, create the genetic code of eukaryotic cells. They also do other jobs, like making protein, transferring information, and speeding reactions. DNA's base pairs are adenine/guanine and cytosine/thymine. RNA's base pairs are the same, except that thymine is replaced by uracil. However, we didn't test for this and did not get results.
Amino Acid: Amino acids catalyze metabolic reactions, transport molecules, and asist DNA replication. They have many functions because the order of the amino acids define its function, similar to DNA. Amino acids were found in our cheese (proteins).
Experimental Variables: There are two types of variables you must identify while doing an experiment: independent variables and dependent variables. The independent variable is the variable that you manually change, where the dependent variable changes because of the independent variable changing. In our experiment, we changed the amount of enzyme mixed with the milk (independent variable) to see if the time would be decreased (dependent variable).
Reflection:
For this project, I did very well with leading people, like when we were deciding who should incubate which enzyme. I also was very good with my initiative, like when we were stuck on the amounts of enzyme that should be put into the milk, I asked the teacher for help, and we were able to move on from there. I could have worked on my empathy, because it was frustrating when members weren't putting a certain amount of effort that was expected. We reached some parts that were hard to find things to do. I also struggled with communication, like trying to explain how the data connects with what we learned, which was hard to grasp, let alone explain.
For this project, I did very well with leading people, like when we were deciding who should incubate which enzyme. I also was very good with my initiative, like when we were stuck on the amounts of enzyme that should be put into the milk, I asked the teacher for help, and we were able to move on from there. I could have worked on my empathy, because it was frustrating when members weren't putting a certain amount of effort that was expected. We reached some parts that were hard to find things to do. I also struggled with communication, like trying to explain how the data connects with what we learned, which was hard to grasp, let alone explain.