Unit 2 Reflection

                This unit was about lipids, enzymes, carbohydrates etc. The essential understandings is how increasing molecular complexity serves as building blocks for life. Also the different factors affecting enzyme functions. Carbohydrates play a big role in building blocks giving us an energy source. Asking our selves why water is wet and why it sticks to certain things. From the labs I completed I learned about the different curdling agents and how Ph and temperature affects them From acid and bases to hot and cold. the best curdling agent for cheeses is chymosin mixed with acid with decreases the curdling time while buttermilk in hot water takes over 20 minutes. During labs our strength was working together and being collaborative. Our weakness was that we used the same materials making some of our answers incorrect and false. 

                From these experiences I learned how to work together in a group and got a better understanding of carbohydrates, lipids and enzymes while working. I learned by paying attention and doing my part. I also learned how to have the correct data and not the data to be false by not doing something by not washing out the beakers or cleaning up something. 

                 I want to learn moire about carbohydrates and how they affect ones body and their immune system. How do carbohydrates work in the body and how does it covert into sugars proteins and fats. 

Sugars and sweetness lab

            In this lab we tested 8 different Carbohydrates to see the type of Carbohydrate it was the degree of sweetness, color, texture, and other observations/ connections to food. We found the different degree of sweetness, color, texture and other observations by seeing what it looks like feeling it and tasting it. The qualitative data is when we tasted it and tasted the degree of sweetness and when we felt the texture of the carbohydrate. Quantitative is when we figured out the degree we had to see what number would best fit that. 
             Living organisms use carbohydrates as accessible energy to fuel cellular reactions and for structural support inside cell walls. Cells attach carbohydrate molecules to proteins and lipids, modifying structures to enhance functionality. For example, small carbohydrate molecules bonded to lipids in cell membranes improve cell identification, cell signaling, and complex immune system responses. 
              No everyone in the group got the same answer. We all had different answers do to we are all different. First off we have different taste buds and react different to taste. Second not every molecule tastes the same and tastes different. Thirdly we all have different opinions and react differently to everything.
           Taste is a chemical when using your taste buds with cells called raptor cells. Flavor is a mix of multiple senses. To have flavor, the brain interacts with the stimuli, but also olfactory, stimuli and tactile and thermal sensations. With spicy food the brain will process it as a different category.

Conclusion

Conclusion

In this lab we asked the question, "how does each concentration of bleach affect a 5x5 in square of jeans?" We found that the higher percentage of bleach has the most dis colorization on the jeans. The different measures of bleach was used. 0%, 12.5%, 25%, 50%, and 100% of bleach concentration and we would see which one had the most dis colorization. Knowing that bleach whitens things we started an experiment to see what the different percentages would do with water at 0% and pure bleach at 100% and etc. An example of this is that it is known that bleach whitens/ cleans things but with a certain amount of solution but when having pure bleach the fabric will not be the same do to it being damaged and the fabrics color going away. This data supports our claim because the different amount of bleach has different affects with 0%- 100%.

While our hypothesis was supported by our data,that the higher percentage of bleach will have higher damage rate. There could have been errors due to we used the same container for each set of jeans and the bleach could've been still in the cup do to we never washed the beaker. Making some of our data false.

This lab was done to demonstrate the different affects of bleach and hoe it affects jeans with different percentages of bleach and water. From this lab I learned that bleach has a major affect and a lot of fabric damage and dis colorization which helps me learn the concept of how things are different when you delude them. Based on my experiences from this lab I learned that you can use powerful things to a certain extant by deluding it and making it weaker.