tag:blogger.com,1999:blog-60066968471038793452024-02-21T09:21:51.546-08:00Limon TrustAnonymoushttp://www.blogger.com/profile/04848390964353952179noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-6006696847103879345.post-31241554761034149582014-05-23T06:03:00.001-07:002014-05-27T09:43:13.652-07:00Anatomy and Dissection Lab<div>
<b>Starfish:</b></div>
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External anatomy: </div>
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1. Arm- used for movement and stability (regenerative)</div>
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2. Spine- maintain structure and integrity</div>
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3. Eyespot- light reception and basic visual tools</div>
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4. Central Disk- activity center of starfish</div>
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5. Madreporite- salt water is drawn in and taken in through this opening</div>
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Internal anatomy:</div>
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1. Digestive Glands- breakdown of nutrients and excretion of waste products</div>
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2. Gonads- reproduction </div>
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3. Stomach- absorption and breakdown of food</div>
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4. Radial Canal- carry water to the ampullae and provide suction to the tube feet</div>
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5. Ray- movement and protection</div>
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<b>Grasshopper:</b> </div>
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External anatomy</div>
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1. Antenna- help feel around and pick up smells</div>
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2. Walking Leg- allows for walking</div>
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3. Jumping Leg- allows for jumping</div>
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4. Forewing- allows for flight</div>
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5. Hind Wing- allow for flight</div>
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6. Labium- holding in saliva and chewed food in the mouth</div>
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7. Mandible- used for the chewing of food</div>
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Sex: No ovipositor, Male</div>
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Perch: </div>
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External anatomy:</div>
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1. Pectoral fin- help perch change direction; homologous to front limbs of tetrapods</div>
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2. Pelvic fin- help perch change direction; homologous to hind limbs of tetrapods</div>
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3. Anal fin- supported by soft fin rays; stabilizes motion</div>
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4. Tail fin- serves the function of propulsion</div>
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5. Anterior dorsal fin- larger than posterior dorsal fin; contains ossified bones; stabilizes movement</div>
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6. Posterior dorsal fin- contains unossified bones; flexible</div>
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Internal anatomy: </div>
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1. Intestine- absorbs nutrients into bloodstream</div>
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2. Liver- regulates chemicals in blood; produces bile</div>
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3. Air bladder- urine is stored and then excreted through urogenital sinus</div>
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4. Heart- 1 atrium and 1 ventricle; helps circulate blood throughout the body</div>
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5. Spleen- stores blood; makes white blood cells</div>
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6. Stomach- primary digestive organ</div>
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7. Gills- 2 types (internal and external); gas exchange takes place in the internal gills</div>
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Frog: </div>
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External anatomy: </div>
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1. Thumbpad (Enlarged thumbpad signifies male)</div>
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2. Forelegs- allows the frog to grip surfaces</div>
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3. Hind Legs (french delicacy) - provides for movement over a large distance</div>
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4. Lining of the mouth- indicates gender</div>
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5. Cloaca- opening between legs</div>
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Internal anatomy:</div>
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1. Liver- secretes bile to digest fats</div>
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2. Stomach- chemical digestion</div>
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3. Intestines- continues further chemical digestion</div>
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4. Lungs (hard to see behind the liver)- supplies oxygen to body</div>
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5. Pancreas- secretes insulin and digestive enzymes</div>
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<object width="320" height="266" class="BLOGGER-youtube-video" classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000" codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0" data-thumbnail-src="https://i1.ytimg.com/vi/1h_fQvBiBvo/0.jpg"><param name="movie" value="https://www.youtube.com/v/1h_fQvBiBvo?version=3&f=user_uploads&c=google-webdrive-0&app=youtube_gdata" /><param name="bgcolor" value="#FFFFFF" /><param name="allowFullScreen" value="true" /><embed width="320" height="266" src="https://www.youtube.com/v/1h_fQvBiBvo?version=3&f=user_uploads&c=google-webdrive-0&app=youtube_gdata" type="application/x-shockwave-flash" allowfullscreen="true"></embed></object></div>
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<span style="text-align: start;">Here's a link to the dissection tutorials if the video doesn't work: </span><a href="http://youtu.be/1h_fQvBiBvo" style="text-align: start;">http://youtu.be/1h_fQvBiBvo</a><span style="text-align: start;"> </span></div>
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Anonymoushttp://www.blogger.com/profile/04848390964353952179noreply@blogger.com0tag:blogger.com,1999:blog-6006696847103879345.post-70233612234894520782014-03-07T09:50:00.003-08:002014-03-07T10:10:21.867-08:00pGLO E. Coli Lab<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-family: Arial; font-size: 24px; font-weight: bold; vertical-align: baseline; white-space: pre-wrap;">Purpose: </span><span style="font-family: Arial; font-size: 16px; vertical-align: baseline; white-space: pre-wrap;">In this experiment we injected the bacteria </span><span style="font-family: Arial; font-size: 16px; font-style: italic; vertical-align: baseline; white-space: pre-wrap;">E.Coli</span><span style="font-family: Arial; font-size: 16px; vertical-align: baseline; white-space: pre-wrap;"> with a fluorescent gene as well as a antibiotic resistant gene. We tested how organisms transfer specific genetic information via </span><span style="font-family: Arial; font-size: 16px; font-weight: bold; vertical-align: baseline; white-space: pre-wrap;">plasmids </span><span style="font-family: Arial; font-size: 16px; vertical-align: baseline; white-space: pre-wrap;">as well as through which media the antibiotic resistance and the fluorescence were best expressed. It’s a process in which we change a specific sequence of DNA in a gene in order for it to express a desired phenotype. This is called genetic transformation. </span></div>
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<span style="font-family: Arial; font-size: 16px; line-height: 1.15; vertical-align: baseline; white-space: pre-wrap;"> We worked with the </span><span style="font-family: Arial; font-size: 16px; font-style: italic; line-height: 1.15; vertical-align: baseline; white-space: pre-wrap;">E. Coli</span><span style="font-family: Arial; font-size: 16px; line-height: 1.15; vertical-align: baseline; white-space: pre-wrap;"> bacterial plasmids which are simplified bacteria whose DNA is circular. This neat characteristic allows for the plasmid's DNA to be easily manipulated and transformed. We did so by icing the DNA, allowing the plasmid's membrane to weaken. We used a procedure called "heat shock" to denature the membrane, allow the anti-bacterial gene and the fluorescent gene to enter and integrate with the plasmid's DNA. Then we iced the plasmid again in order to put the membrane back together.</span><br />
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<span style="font-family: Arial; font-size: 16px; line-height: 1.15; vertical-align: baseline; white-space: pre-wrap;">Brave Abe extracting the E.Coli and putting it into a test tube with pGlO</span><br />
<span style="font-family: Arial; font-size: 16px; line-height: 1.15; vertical-align: baseline; white-space: pre-wrap;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja0pJsVE_XH2j_7AoDbGvNGrk4NayPiDtssEz7fXKjPtV4SiN1NuX7coO2k6r8XRzZF8d6QMmrkRsha0PwM1fzXEXf7wV5PSinnxqgsv_PaoflepsxiUNcirLlBqQWu36LY2_SBd5XMPU/s640/blogger-image--1583762774.jpg" imageanchor="1" style="font-family: 'Times New Roman'; font-size: medium; line-height: normal; margin-left: 1em; margin-right: 1em; white-space: normal;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja0pJsVE_XH2j_7AoDbGvNGrk4NayPiDtssEz7fXKjPtV4SiN1NuX7coO2k6r8XRzZF8d6QMmrkRsha0PwM1fzXEXf7wV5PSinnxqgsv_PaoflepsxiUNcirLlBqQWu36LY2_SBd5XMPU/s400/blogger-image--1583762774.jpg" width="400" /></a></span><br />
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<span style="font-family: Arial; font-size: 16px; line-height: 1.15; vertical-align: baseline; white-space: pre-wrap;">E. Coli on Ice (tube with pGLO and without pGLO)</span><br />
<span style="font-family: Arial; font-size: 16px; line-height: 1.15; vertical-align: baseline; white-space: pre-wrap;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMVjR_VvisHGDzu5pwEAUY5-Hj0YGkRQE4EqLWW6memyJ5ZWFeEiXmDULEzrgRaYZxbULLLFqp_OUUORK7vZXvBq8pqmgTirQqGV3ZR7TEXqP25Ni8KrkxADEfDQwCs5PCxbDhvpRA-KQ/s640/blogger-image--308935607.jpg" imageanchor="1" style="font-size: medium; line-height: normal; margin-left: 1em; margin-right: 1em;"><img border="0" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMVjR_VvisHGDzu5pwEAUY5-Hj0YGkRQE4EqLWW6memyJ5ZWFeEiXmDULEzrgRaYZxbULLLFqp_OUUORK7vZXvBq8pqmgTirQqGV3ZR7TEXqP25Ni8KrkxADEfDQwCs5PCxbDhvpRA-KQ/s400/blogger-image--308935607.jpg" width="400" /></a></span><br />
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<span style="font-family: Arial; font-size: 16px; line-height: 1.15; vertical-align: baseline; white-space: pre-wrap;"><br /></span>
<span style="font-family: Arial; font-size: 16px; line-height: 1.15; vertical-align: baseline; white-space: pre-wrap;">"Heat shocking" the samples. The samples spent 50 seconds in the hot water.</span><br />
<span style="font-family: Arial; font-size: 16px; line-height: 1.15; vertical-align: baseline; white-space: pre-wrap;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSxPyJ-VZg4OEI61BkGnxBpwsp-2x45P_C0KZ8kTBUbeKGaz3JsdsHyPchOnooRq9-_BINAYkXN669195fDwAz9EL6D2BvFRfUTIz9Wpk94g2mwt0DvaVaLu79IvPNNUZWuOBag_BnDuU/s640/blogger-image--1033486967.jpg" imageanchor="1" style="font-family: 'Times New Roman'; font-size: medium; line-height: normal; margin-left: 1em; margin-right: 1em; white-space: normal;"><img border="0" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSxPyJ-VZg4OEI61BkGnxBpwsp-2x45P_C0KZ8kTBUbeKGaz3JsdsHyPchOnooRq9-_BINAYkXN669195fDwAz9EL6D2BvFRfUTIz9Wpk94g2mwt0DvaVaLu79IvPNNUZWuOBag_BnDuU/s400/blogger-image--1033486967.jpg" width="400" /></a></span><br />
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We stored the bacteria in a 37 degrees Celsius (optimal temperature for bacteria to grow) for 24 hours.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRl951cymYxIJVj-Z9hS3uDt5y1l-pElyaPGj5IJPflojkjAPCXyhgd6BEdqCGiKEDNzwc8hQ3DZPPAWYIUxhJxW3j3Q9vt70mxHHQdkGC7vxPS4o8SrCOgVWT7oFdNqrha-e0g4Y_0Vk/s640/blogger-image--1952845548.jpg" imageanchor="1" style="line-height: normal; margin-left: 1em; margin-right: 1em;"><img border="0" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRl951cymYxIJVj-Z9hS3uDt5y1l-pElyaPGj5IJPflojkjAPCXyhgd6BEdqCGiKEDNzwc8hQ3DZPPAWYIUxhJxW3j3Q9vt70mxHHQdkGC7vxPS4o8SrCOgVWT7oFdNqrha-e0g4Y_0Vk/s400/blogger-image--1952845548.jpg" width="400" /></a><br />
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> The gene that we mixed with the </span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: italic; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">E. Coli </span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">is named pGLO. It has both information for anti-bacterial resistance (in this case, ampicillin) and the ability to fluoresce under ultraviolet light. </span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> We prepped a total of four petri dishes labeled </span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">LB</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> (E. Coli by itself with no pGLO), </span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">LB/AMP</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> (E. Coli with ampicillin with no pGLO),</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">LB/AMP</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> (E. Coli with ampicillin and pGLO is present), and </span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">LB/AMP/ARA</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> (E. Coli with ampicillin with the sugar arabinose and pGLO is present). The contents of these preps will be discussed in detail in the "discussion" portion of this report.</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 24px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span><br />
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcdYsZBm_dAJQor_QWdYKehojdX4sbIu8AvxTMnI34Jhk1xib2b-_wn0OjZiD9KD0Zrqm3WAeQIC9Z3Yq6D4NY_IfnbhdnolifUcmk1Zab8BSgM2FncwYQVLB7cUBK2CIke50pHFoo8Hw/s640/blogger-image-921256019.jpg" imageanchor="1" style="font-family: 'Times New Roman'; font-size: medium; line-height: normal; margin-left: 1em; margin-right: 1em; white-space: normal;"><img border="0" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcdYsZBm_dAJQor_QWdYKehojdX4sbIu8AvxTMnI34Jhk1xib2b-_wn0OjZiD9KD0Zrqm3WAeQIC9Z3Yq6D4NY_IfnbhdnolifUcmk1Zab8BSgM2FncwYQVLB7cUBK2CIke50pHFoo8Hw/s400/blogger-image-921256019.jpg" width="400" /></a></span></div>
<b id="docs-internal-guid-deb3bcfe-9daa-1cbf-e1fd-97a77650c22e" style="font-weight: normal;"><br /><span style="background-color: transparent; color: black; font-family: Arial; font-size: 24px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></b>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 24px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Graphs and Data: </span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">We calculated the transformation efficiency for this lab. The transformation efficiency is a calculation that shows the amount of cells that have been transformed by the pGLO.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">The transformation efficiency: 655.75 </span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Our calculations are shown below:</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span>
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6h1jwOyuymNA-dgrjbqK4l4Bw3WSB1Km8WuERMjsShxWphx0LhKwUIEDOpnhZdXR8qeaw7yIKygexuUyF6bZc11N9QClyQesplMARdyAuHioh7Ic52u96iPVdJl3NKATMqxO7os1r1rM/s640/blogger-image-226773135.jpg" imageanchor="1" style="font-family: 'Times New Roman'; font-size: medium; line-height: normal; margin-left: 1em; margin-right: 1em; white-space: normal;"><img border="0" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6h1jwOyuymNA-dgrjbqK4l4Bw3WSB1Km8WuERMjsShxWphx0LhKwUIEDOpnhZdXR8qeaw7yIKygexuUyF6bZc11N9QClyQesplMARdyAuHioh7Ic52u96iPVdJl3NKATMqxO7os1r1rM/s400/blogger-image-226773135.jpg" width="400" /></a></span></div>
<b style="font-weight: normal;"><br /><span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></b>
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<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">We used the LB/AMP/ARA plate as it showed the most reaction to the pGLO to calculate transformation efficiency. </span></div>
<b style="font-weight: normal;"><br /><span style="background-color: transparent; color: black; font-family: Arial; font-size: 24px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></b>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 24px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Discussion: </span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Our lab was a great success. Every petri dish showed the results it should have as seen here.</span></div>
<b style="font-weight: normal;"><br /><span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></b>
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<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">As you can see, the LB- plate had unrestricted growth. The smears are the rampant E. Coli. There was no pGLO and no ampicillin to restrict growth. When looked at with the ultraviolet light on, there was no glow which indicates the absence of pGLO.</span></div>
<b style="font-weight: normal;"><br /><span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></b>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN9gRyxT24AtXGlvo7NKL0_cLzlgaguGENtVPipXxZbCq496berJdgN-d2NjLC2ePa1Z9VIaeYsgeFifAJyTruXU2Arm599VrAtZu9G6axPYMEXaQ7AgyA2OTW9IYBEDmKGOba48WYshg/s640/blogger-image--1548148586.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="396" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN9gRyxT24AtXGlvo7NKL0_cLzlgaguGENtVPipXxZbCq496berJdgN-d2NjLC2ePa1Z9VIaeYsgeFifAJyTruXU2Arm599VrAtZu9G6axPYMEXaQ7AgyA2OTW9IYBEDmKGOba48WYshg/s400/blogger-image--1548148586.jpg" width="400" /></a><br />
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<br />
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">On the next petri dish labeled LB/AMP-, there was no visible growth of E. Coli. That is due to the ampicillin that killed the bacteria. Also, without pGLO, the plasmid couldn’t develop any resistance. Under the UV light, there was no fluorescent glow either. This showed that there was no contamination. </span></div>
<b style="font-weight: normal;"><br /><span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></b>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjim9yz2eTiZiGufZ2pU9q-I1dGMo4oai3HGrhaZRWubLuF_3uFf5crcA-4XVy_aN09MiJnYFZC03TIqSdZ1mEmEynF5SvPnt1egP-nIguRn5vze3XiGK1Ai6CHv_hxuNEjZjoHCLIsVZs/s640/blogger-image-1357813721.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjim9yz2eTiZiGufZ2pU9q-I1dGMo4oai3HGrhaZRWubLuF_3uFf5crcA-4XVy_aN09MiJnYFZC03TIqSdZ1mEmEynF5SvPnt1egP-nIguRn5vze3XiGK1Ai6CHv_hxuNEjZjoHCLIsVZs/s400/blogger-image-1357813721.jpg" width="400" /></a><br />
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<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">The third petri dish, LB/AMP+ there was significant growth. pGLO is present, which allowed for the bacteria to establish a resistance to the ampicillin. However, when compared to the LB plate, the cells look a lot more colonized and spacious rather than all smear-looking. This is because some of the bacteria got killed by the ampicillin before it could establish resistance to it. Also, when under the UV light, the E.Coli did not glow. This is the case because </span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">arabinose</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> wasn’t present. Arabinose acts as a catalyst to expose the specific DNA sequence which controlled the glow of the E. Coli. Without the sugar, the E. Coli did not glow. </span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span>
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjguaB-iU1U-nszE1x35Tlmr3apVFhfGL8EW0PUMHJNQoRI523wMnJ-ekIHFu5fKkFvoVjIbG0lMG0BBZvQ4MLggnEf8cP88LNKgiD3qsaxu2obCOlTOapdgJ9lsNOkLDzqw1v5pv-HmMg/s640/blogger-image--319634708.jpg" imageanchor="1" style="font-family: 'Times New Roman'; font-size: medium; line-height: normal; margin-left: 1em; margin-right: 1em; white-space: normal;"><img border="0" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjguaB-iU1U-nszE1x35Tlmr3apVFhfGL8EW0PUMHJNQoRI523wMnJ-ekIHFu5fKkFvoVjIbG0lMG0BBZvQ4MLggnEf8cP88LNKgiD3qsaxu2obCOlTOapdgJ9lsNOkLDzqw1v5pv-HmMg/s400/blogger-image--319634708.jpg" width="400" /></a></span></div>
<b style="font-weight: normal;"><br /><span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></b>
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<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">The fourth and final petri dish, LB/AMP/ARA+ was by far the most interesting to look at under UV light. Also, it showed the most change in its phenotype and genotype. With arabinose present, the DNA for fluorescence was able to be added through the pGLO. The ampicillin had a small effect on the bacteria, making it just as colonized. It probably killed some bacteria before it could establish resistance. If ampicillin wasn’t present, we can predict that the bacteria would have the appearance of LB- as well as a fluorescent and antibacterial property. </span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span>
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijszVr-dhLr_vgHGD_csWCU2Fw0ybLa0Y8OQEJ4NMeRm99BgFvSt3YjBJbE6Fn6Xmw8SwzKRn3pg6rrJpmcTmKcmcdkleWTyX8PVjUbHBzoox3X35sX3T80hUdK_lXVDDYMRAGHANgM2I/s640/blogger-image--917912854.jpg" imageanchor="1" style="font-family: 'Times New Roman'; font-size: medium; line-height: normal; margin-left: 1em; margin-right: 1em; white-space: normal;"><img border="0" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijszVr-dhLr_vgHGD_csWCU2Fw0ybLa0Y8OQEJ4NMeRm99BgFvSt3YjBJbE6Fn6Xmw8SwzKRn3pg6rrJpmcTmKcmcdkleWTyX8PVjUbHBzoox3X35sX3T80hUdK_lXVDDYMRAGHANgM2I/s400/blogger-image--917912854.jpg" width="400" /></a></span></div>
<b style="font-weight: normal;"><br /><span style="background-color: transparent; color: black; font-family: Arial; font-size: 24px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></b>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 24px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Conclusion: </span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">The plasmid we inserted into the E. Coli bacterium contained the gene (GFP), which codes for fluorescence and glowing in the dark. However this was only viewed in the LB/AMP/ARA+ because it was the only medium with arabinose sugar which supplied the bacterium with energy to glow in the presence of UV Light. Since, it did glow we know the plasmid was successfully integrated as previously mentioned. We can deduce that plasmids are a great way for biologists to isolate specific genes of their interest and integrate them into other organisms. This also raises the question of wether, humans in the near future can integrate plasmids with the more complicated eukaryotic cells. In either case integrating the more favorable genes probes an organism for survival, sort of like natural selection. Recently biologists discovered a gene that reduces the chances of diabetes by 2/3. Could the gene be isolated in a plasmid and then integrated into an organism? With this lab, we proved its possible.</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 24px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></div>
<span style="font-family: Arial; font-size: 24px; font-weight: bold; vertical-align: baseline; white-space: pre-wrap;">References: </span><span style="font-family: Arial; font-size: 16px; vertical-align: baseline; white-space: pre-wrap;">Lab</span><br />
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Anonymoushttp://www.blogger.com/profile/04848390964353952179noreply@blogger.com3tag:blogger.com,1999:blog-6006696847103879345.post-26756218289656558832013-12-19T21:07:00.000-08:002013-12-20T10:05:15.144-08:00Yeast Lab 12/19<b style="font-weight: normal;"></b><br />
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<b style="font-weight: normal;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-color: transparent; color: black; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline;">Purpose</span><span style="background-color: transparent; color: black; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">: The purpose of this lab was to demonstrate cell communication through different stages of the mating of yeast. </span></span></b></div>
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<b style="font-weight: normal;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-color: transparent; color: black; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline;">INTRODUCTION</span><span style="background-color: transparent; color: black; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">: Cells communicate through the release of chemical signals which illicit varying responses in the unicellular colonies. In this lab there are 2 types of yeast (a) and (alpha) they each secrete a mating (a) and (alpha) factor respectively. When the (a) type yeast cell receives the (alpha) factor and the (alpha) type yeast cell receives the (a) factor a change in the cytoskeleton of each yeast cell type undergoes a change. Each cell cytoskeleton elongates because of the opposite cell factor binding to a receptor on its cell membrane that caused a specific signal transduction pathway. The cytoskeleton elongating forms a shmoo, each shmoo veers towards one another and finally meet to form xxa zygote. </span></span></b></div>
<b style="font-weight: normal;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">
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<span style="background-color: transparent; color: black; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Cells communicate in order to relay information and thus illicit a cellular response. One way cells communicate is through g-protein coupled receptors. A signal stimulates the receptor to undergo a transduction pathway. During this transduction period, the signal molecule activates the receptor to displace GDP to GTP. This causes the g protein to activate, thus relaying the information it got from the receptor to a neighboring inactive enzyme. The active protein activates the enzyme, thus evoking a cellular response.</span></div>
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<span style="background-color: transparent; color: black; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Methods: We obtained alpha, a, and alpha/a mix yeast with broth in three different test tubes. </span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMjmkQSQVN5fomYbu3Arn1N2GAVa6wUrdzfsjeL7fEJn7OC9UmIYSW1uu1cyOelGtH7ZBqJuIEjNR_yAs3sEo8LNuDsoLZfrx-iTO4DPdJxmpHu4iNwIXpS_GCtSyrzEGzcEIVzaqw1IE/s640/blogger-image--781276100.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMjmkQSQVN5fomYbu3Arn1N2GAVa6wUrdzfsjeL7fEJn7OC9UmIYSW1uu1cyOelGtH7ZBqJuIEjNR_yAs3sEo8LNuDsoLZfrx-iTO4DPdJxmpHu4iNwIXpS_GCtSyrzEGzcEIVzaqw1IE/s640/blogger-image--781276100.jpg" /></a></div>
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<span style="background-color: transparent; color: black; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">We made 3 different wet mounts that contained the alpha, a, and alpha/a cultures on each slide. To avoid contamination, we used three different pipettes when creating the wet mounts.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvGrQo2us99FWG8SFl5OZ46URNacvV0ypCsQ5yQc7-KxfB1jBnl-xVgzuH8xu59jdCGVKLEk22iQYgq4k3ZGPs_tNhp9QOf43WiTaFSBvRFcqR9j3BWAEeg_u_o95WEVriR2jH5cvvVoo/s640/blogger-image-624379277.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvGrQo2us99FWG8SFl5OZ46URNacvV0ypCsQ5yQc7-KxfB1jBnl-xVgzuH8xu59jdCGVKLEk22iQYgq4k3ZGPs_tNhp9QOf43WiTaFSBvRFcqR9j3BWAEeg_u_o95WEVriR2jH5cvvVoo/s640/blogger-image-624379277.jpg" /></a></div>
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<span style="background-color: transparent; color: black; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">We placed these wet mounts under a light microscope. The zoom was calibrated, as it was difficult to focus on the mass of yeast cells. First we looked at the cultures at a X10 magnification then under a X40 magnification. </span></div>
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<span style="background-color: transparent; color: black; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Then we looked for fields in which the yeast cells were possible to count. We chose 3 fields per wet mount. We took readings at intervals of time 0, 30 minutes, 24 hours, and a final reading at 48 hours. We recorded the amount of haploid, shmoo, zygote, asci, and budding cells there were per field. </span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk7YR68snGQLTRB0a8XtvnJZ7lUas9PnfHWeTr4y2Shu3ZkMLWPWP8zrGvhHjiwP2KexL3ymGA5bWSNDSisDirNpHdi83br9CKa9KsTFi7qjItTBOrPbMicPEOIOUtDUrY_z7bl7VKz1w/s640/blogger-image-1319159545.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk7YR68snGQLTRB0a8XtvnJZ7lUas9PnfHWeTr4y2Shu3ZkMLWPWP8zrGvhHjiwP2KexL3ymGA5bWSNDSisDirNpHdi83br9CKa9KsTFi7qjItTBOrPbMicPEOIOUtDUrY_z7bl7VKz1w/s640/blogger-image-1319159545.jpg" /></a></div>
<br /><span style="background-color: transparent; color: black; font-size: 19px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;"></span><span style="background-color: transparent; color: black; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline;">Discussion</span><span style="background-color: transparent; color: black; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">: We isolated the two different groups into a isolated and alpha isolated. The two isolated cells did not show much communication. In the 24 hour period, there was a decrease of alpha and an increase of A cells, but at the 48 hour mark there was an increase of A cells and a decrease of alpha cells. It seems as though both cells had</span><b style="font-weight: normal;"><div dir="ltr" id="docs-internal-guid-50c0894a-0e66-1942-25ff-50873f079ad2" style="line-height: 1.15; margin-bottom: 10pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">opposite living conditions under which they survive the best. Also, the budding of both cells might have undergone some fluxes due to various concentrations in different parts of the wet mount we saw. For example, the presence of air bubbles in the wet mount. The air bubbles pushed away the cells, making them compact and harder to count.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxWtkKVizmBZvGx4CFrTDqPDQJdIlzt2vy9cdh02XePkUicjmik4t-cbSFZbf9MSOeQzVlpljC2g_1B333KP5W4rPOpfEx-lkZzKwn0QYhP2mL6jQLwSKmZKRfZu_AzGx_mIZVhFxABuA/s640/blogger-image-87663257.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxWtkKVizmBZvGx4CFrTDqPDQJdIlzt2vy9cdh02XePkUicjmik4t-cbSFZbf9MSOeQzVlpljC2g_1B333KP5W4rPOpfEx-lkZzKwn0QYhP2mL6jQLwSKmZKRfZu_AzGx_mIZVhFxABuA/s640/blogger-image-87663257.jpg" /></a></div>
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<div dir="ltr" style="line-height: 1.15; margin-bottom: 10pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">The mixed group showed many stages of cellular communication. We saw haploids, shmoo, zygotes, spores, and ascus. This, unlike the isolated colonies, showed a much higher rate and greater sophistication of cellular communication. The formation of all of these was due to the sexual reproduction between alpha type and a type yeast cells.</span></div>
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<span style="background-color: transparent; color: black; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">The most particular formation was the pear-shaped shmoo cell. It gets its pear shaped from its ability to recieve a ligand (signal) through a g-protein coupled receptor. (to see how a g-protein works, see the introduction). The formation of shmoos would be an example of local signaling as the cell changes shape from within. Because the yeast cells don’t have the motor skills to move, it grows to a potential mate. The g protein coupled receptor sends that signal and tells the cell’s nucleus to grow towards where the signaling molecule concentration is the highest. Thusly, the cell will have a bigger chance to mate. This explains the pear shape of the shmoo as it grows towards a potential mate. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">As you can see here is the Alpha yeast. This is the isolated apha culture that was allowed to reproduce asexually. You can see the rise and the fall of both the haploid and the budding haploid population</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDHHAkYEIe4bATPzmH3rh8dLxwuaJbZOPNcwMrH5Vn3wetdZ3mQeDpXRuDjl1cg6O5qSsIbYCIUk9hTPMSFXlm2Q97MoHiG81CPy3XGN2dsbIBQ-6suM9g-_pUK4z9BIHtvDqpPFtcIK8/s640/blogger-image-135379750.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDHHAkYEIe4bATPzmH3rh8dLxwuaJbZOPNcwMrH5Vn3wetdZ3mQeDpXRuDjl1cg6O5qSsIbYCIUk9hTPMSFXlm2Q97MoHiG81CPy3XGN2dsbIBQ-6suM9g-_pUK4z9BIHtvDqpPFtcIK8/s640/blogger-image-135379750.jpg" /></a></div>
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<span style="background-color: transparent; color: black; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Below you have the Alpha Yeasts and A yeasts as isolated cultures. You can see the rise and fall of both Haploids and budding haploids over the 4 periods of time.</span><br />
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-u87__wNOnq3QBRpnvjeoLMKi52YQGIeY9mJioepEZAm1AeF9Kph5xeKNPq7IWstmhMblU32volWS_KfA6VN69jMePG225HgQIppeI7_aGqTur0cJWhYw32KPJi2diJ4G9dq0JZ8bqvw/s640/blogger-image-1773277553.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-u87__wNOnq3QBRpnvjeoLMKi52YQGIeY9mJioepEZAm1AeF9Kph5xeKNPq7IWstmhMblU32volWS_KfA6VN69jMePG225HgQIppeI7_aGqTur0cJWhYw32KPJi2diJ4G9dq0JZ8bqvw/s640/blogger-image-1773277553.jpg" /></a></span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br /></div>
<span style="background-color: transparent; color: black; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Based on our findings, we concluded that yeast cells communicate via direct contact as well as pheromones. Since the yeast cell does not have the ability to move on its own, the easiest way it can mate is by fusing with a close, neighboring cell. Pheromones come into play when the cells are more spread out. Signaling molecules (ligands) are ejected from the cell, thus motivating the alpha/a cells to grow towards where the signals are of greatest concentration. This produces shmoos. Once in close proximity, mating and sporulation occurs. Proximity is an important factor as to where shmoos will appear first in a petri dish with both alpha and a type yeast. Since it will be most efficient to send a ligand over a shorter distance, shmoos will appear first in the area of least distance between alpha and a type yeast. In a hypothetical situation, if we are given a petri dish with 4 distinct regions marked in the petri dish and 3 of the circles contain alpha type yeast and one circle contains a type yeast, presence of schmoos will first be detected in the alpha circle closest to the a type circle.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMZRb-ST5mmR1k4KkMHS6TNMXdRAMqjvKebqbkoEnce2z1j1WA9muwPJn5Oe956JPJfG5CqDhBQ0oPQwWjaBpwfUYrI692ORzj5LV9zDccyYRHTR-09iP9Top-__db7mi7HuLTC-5aR6s/s640/blogger-image--1431934822.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMZRb-ST5mmR1k4KkMHS6TNMXdRAMqjvKebqbkoEnce2z1j1WA9muwPJn5Oe956JPJfG5CqDhBQ0oPQwWjaBpwfUYrI692ORzj5LV9zDccyYRHTR-09iP9Top-__db7mi7HuLTC-5aR6s/s640/blogger-image--1431934822.jpg" /></a></div>
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<b style="font-weight: normal;"><span style="background-color: transparent; color: black; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><b style="font-weight: normal;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-color: transparent; color: black; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline;"><br /></span></span></b></span></b></div>
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<b style="font-weight: normal;"><span style="background-color: transparent; color: black; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><b style="font-weight: normal;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-color: transparent; color: black; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline;"><br /></span></span></b></span></b></div>
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<span style="color: black; text-decoration: none; vertical-align: baseline;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="color: black; vertical-align: baseline;">Conclusion</span><span style="color: black; text-decoration: none; vertical-align: baseline;">: We concluded that the most cellular communication happened when the a culture was mixed with the alpha culture. The zygotes, shmoos, haploid cells, and asci proved that communication between alpha and A yeast cells needs more signals to carry out more complex responses. On the other hand, we have the separated a and alpha cells which, on their own, did communicate but only formed haploids and budding haploids. This asexual reproduction allowed for the yeast to multiply though not as fast like the mixed cells.</span></span></span></div>
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References: Lab<br />
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Anonymoushttp://www.blogger.com/profile/04848390964353952179noreply@blogger.com3tag:blogger.com,1999:blog-6006696847103879345.post-21144855889519290012013-12-05T20:49:00.001-08:002013-12-06T10:08:59.704-08:00Chromatography and Photosynthesis/Light Reactions Lab (12/5)<div>
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<span style="font-size: large;"><u>Purpose: </u></span></div>
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<u>Photosynthesis Lab</u></div>
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The purpose of this lab was to test how boiled and unboiled chloroplasts and the presence of light affect the transmission and absorption of light in a solution of phosphate buffer, distilled water, DPIP, and chloroplasts.</div>
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<u>Chromatography Lab</u></div>
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The purpose of the paper chromatography lab was to calculate the Rf values of the different pigments in spinach. The purpose of this lab was to separate the different chlorophyll that exists in spinach leaves. This would separate the individual chlorophyll according to their size. Also, we used a color coder to reveal which specific chlorophyll we were actually seeing.</div>
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<strong><u><span style="font-size: large;">Procedure:</span></u></strong> </div>
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<u>Photosynthesis Lab</u></div>
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Set up an incubation area with a light, water flask and test tube rack, respectively. Keep the containers containing the unboiled and boiled chloroplasts solutions on ice. Label cuvettes 1,2,3,4,5, respectively. Cover cuvette 2 with tin foil. Label test tubes 1,2,3,4,5, respectively. Add 20 drops of phosphate buffer to all test tubes. Add 80 drops of H2O to test tube 1. Add 60 drops of H2O to test tubes 2,3 and 4. Add 63 drops f H2O to test tube 5. Now add 40 drops of DPIP to all test tubes with the exception of test tube 1. Transfer all solutions in the test tubes to their corresponding cuvettes, fill cuvettes 3/4 full. Now with respect to the spectrophotometer adjust the amplifier control knob until the meter reads 0% transmittence. Add 3 drops of unboiled chloroplasts to cuvette 1 and place it in the sample holder, adjust knob to read 100% transmittence by turning knob to the red light. You will now add a drop of unboiled chloroplast solution to cuvette 2, and immediately take a reading using spectrophotometer, removing tin foil to do so. After the reading place the cuvette in the test tube rack in the incubation area covering it with its tin foil. Let it sit for 5 minutes and then take another reading. Don't forget to recalibrate the spectrophotometer before every reading. You will take reading in intervals of 5 minutes up until 15 minutes. In respect to cuvette 3 also add a drop of unboiled chloroplasts. Cuvette 4 add a drop of boiled chloroplasts. Cuvette 5 will be used as is. Follow the same guidelines for readings and place cuvettes in incubation area in same intervals.</div>
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Setting up the individual cuvettes</div>
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Here is the device in which we placed the cuvettes in. It shone red light through the sample and then recorded it. </div>
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This is our set up. Light is being separated via water and enters the samples. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyPx2RRyvmLOSordSfT-d_sLwMJFainAtiB1ct36iTzz-vtsbpT7CIkDeNOT3csTfiwokWTL3aznMGp8Pq-w6munvpgbWaJww8dWNE5wX6Y46HN55fxR2UaB9rJpyFQAtDDuTrJYFMcTE/s640/blogger-image-1783368589.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyPx2RRyvmLOSordSfT-d_sLwMJFainAtiB1ct36iTzz-vtsbpT7CIkDeNOT3csTfiwokWTL3aznMGp8Pq-w6munvpgbWaJww8dWNE5wX6Y46HN55fxR2UaB9rJpyFQAtDDuTrJYFMcTE/s640/blogger-image-1783368589.jpg" /></a></div>
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<u>Chromatography Lab</u></div>
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Obtain a long test tube. Add 1 cm of the provided solvent. Cut a piece of paper in a manner that it is long enough to reach the solvent but short enough to stopper the test tube. The paper will also be cut with a point, this end will touch the solvent. Draw a line 1.5 cm above the point. Place spinach leaf on top of pencil line. Rub the leaf with the edge of a coin. Repeat several times using a different part of the spinach leaf. Place the pigmented paper in the test tube now with the point barely touching the solvent and stopper the tube tightly. When solvent is 1 cm from the top mark the front. Remove the paper from the tube and mark the bottom of each pigment. Measure the distance the pigment migrated from the origin pigment line.</div>
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Extracting the pigments </div>
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Isolating the paper with the pigment. Note the color. </div>
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After about 10 minutes or so, there is already noticeable color separation of pigment. </div>
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Measuring how far the pigment traveled. Cork was used to keep the paper from bending. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheKPdDy1JNeY34ksBcfm4aE44aTKmGHGp5JxbNwU-PSqnhJ4AGmWNsteY7L59Nca3d34Wc0_xlRYefUzKTDMhyphenhyphenKm6vu1vmOJSjYJXXo9Bi52KEZ8yBrh-IFf5-kIFreowfuB9G8gH-qrQ/s640/blogger-image-801922989.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheKPdDy1JNeY34ksBcfm4aE44aTKmGHGp5JxbNwU-PSqnhJ4AGmWNsteY7L59Nca3d34Wc0_xlRYefUzKTDMhyphenhyphenKm6vu1vmOJSjYJXXo9Bi52KEZ8yBrh-IFf5-kIFreowfuB9G8gH-qrQ/s640/blogger-image-801922989.jpg" /></a></div>
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<span style="font-size: large;"><u>Methods:</u></span><br />
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<u>Photosynthesis Lab</u><br />
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The light in the flask will absorb most of the infrared radiation from the light and transmit most of the visible radiation. Wavelengths of light within the visible light spectrum power photosynthesis. Cuvette 2 will be covered with tin foil to prevent light from coming in it is a control group. The test tubes will provide room in which substances can become diluted. There is more H2O added to test tube 1 and 5 because test tube 1 will be used for calibration, and the extra H2O in test tube 5 replaces the chloroplasts. Cuvette 1 will be used to recalibrate between readings it demonstrates the measurement of a 0 and 100% transmittence, this is the scale on which the other cuvettes will be measured by. Recalibration between readings will reset the spectrophotometer.<br />
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<u>Chromatography Lab</u><br />
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In order to calculate the Rf values for the different pigments we observed, we used the equatiom for Rf values. Rf = (distance of pigment migration) / (distance solvent migrated). </div>
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<span style="font-size: large;"><u>Discussion:</u></span> </div>
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<u>Photosynthesis Lab</u><br />
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The phosphate buffer is used in the expirement in attempt to slow the light reactions, because in reality the reactions take place extremely fast. H2O in the experiment provides the electrons for the light reactions to take place in the chloroplast. DPIP is our form of NADP in the chloroplast which will be reduced by accepting electrons that are passed down the electron transport chain. So the light will hit the cuvettes and power photosynthesis. Each cuvette will contain chloroplast to a different degree. Depending on the contents of each cuvette and its conditions whether covered by tin foil or with boiled chloroplasts, different results will be obtained. In general H2O will donate electrons which through a series of steps including the passing through PS1, ETC, and PS2 in the chloroplasts; DPIP will be the last acceptor and there will be a change in color in the cuvettes from blue to colorless as DPIP is used. </div>
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As you can see in our graph the highest rate of absorption happened when the chloroplasts were unboiled and were exposed to light. This makes sense because the chloroplasts were not altered or boiled, and they were exposed to light which provided the partial fuel it needed to carry out its reaction. </div>
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DPIP, as stated before, is an electron acceptor that takes place of NADPH. In our first attempt at this experiment, we used too much DPiP and not enough chloroplasts to yield good results. The fast acting DPiP already finished reacting with the chloroplasts, thus finishing the reaction by the time we got to our 2nd run. As a result, our data was unreliable past the second and sometimes third run. In order to improve this, we decided to increase the amount of chloroplast while keeping the amount of DPiP the same. This would allow the reaction to go at a more gradual rate as DPiP has more chloroplasts to react with. This made our data more gradual and reliable. We also calibrated our device in between every run to ensure that our data was as accurate as possible. </div>
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<u>Chromatography Lab</u><br />
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For the paper chromatography lab, we were able to get 3 distinct bands of pigment. The first pigment we observed had an olive green color. An olive green colored pigment corresponds to chlorophyll b. The second pigment we were able to distinguish had a bright green color; bright green colored pigment indicates chlorophyll a. The last pigment we were able to see had a yellow color, indicating the pigment xanthophyll. It is worth noting that chlorophyll b and chlorophyll a were located closer to the marked line and did not travel that far up the filter paper. This is most likely due to the fact that the oxygen and nitrogen in chlorophyll make it cling to the paper more, preventing it from traveling farther up. Another interesting observation we made was that the xanthophyll pigment was located farther down the paper; the explanation we had for this phenomenon is that xanthophyll is not very soluble in the solvent we used.</div>
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The solvent moves up the paper mimicked capillary action. This this is a result of the attraction of the solvent molecules to the paper (adhesion), and the attraction of the solvent molecules to one another (cohesion). As the solvent moves up it carries with it the pigments dissolved in it. The pigments travel different distances up the paper because they are soluble to the solvent unequally. Also each pigment attracts to the paper fibers differently. A pigment can bond to the paper fibers through H-bonds. In this manner certain pigments can near the solvent front more than other pigments when they are more soluble in the solvent and when they don't form H-bonds with the paper fiber. On the other hand other pigments will travel less and not near the solvent front when they aren't very soluble in the solvent and create strong H-bonds with the paper fiber.</div>
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<span style="font-size: large;"><u>Graphs & Charts:</u></span><br />
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<u>Photosynthesis Lab</u></div>
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In this graph we have the rate of transmittence in percentage with the amount of time it took to transmit that amount. </div>
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Run 1: Unboiled with light</div>
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Run 2: Unboiled chloroplasts with no light</div>
Run 3: Boiled Chloroplasts with Light</div>
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Run 4: No chloroplast with light </div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Here we have the absorption rate of the different runs. </span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Run 1: Unboiled with light</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Run 2: Unboiled chloroplasts with no light</span></div>
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Run 3: Boiled Chloroplasts with Light</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Run 4: No chloroplast with light </span></div>
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<u>Chromatography Lab</u></div>
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Calculated Rf for each color that we saw. </div>
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<span style="font-size: large;"><strong><u>Conclusion:</u></strong></span> </div>
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<u>Photosynthesis Lab</u> </div>
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In this lab we concluded that chloroplasts will react at the highest rate when they’re exposed to light and unboiled (not denatured). In contrast, the slower rate of light reactions occurred when the chloroplast is denatured and/or in the dar. That way the chloroplasts have no way of carrying out a light reaction. </div>
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<u>Chromatography Lab</u></div>
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In this lab we found out the chlorophyll presence in the cells of a spinach plant. Using the chromatography paper, we concluded that the most prevailing cholorphylls were xanthophyll, cholorphyll a and chlorophyll b. In that order, from most present to least, the chlorophyll traveled up the chromatography paper separating the layers.</div>
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References:</div>
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Lab</div>
Anonymoushttp://www.blogger.com/profile/04848390964353952179noreply@blogger.com2tag:blogger.com,1999:blog-6006696847103879345.post-64727899732040968612013-11-18T10:25:00.001-08:002013-11-18T10:35:07.613-08:00Germination and Cell Respiration Lab<div dir="ltr" style="line-height: 1.15; margin-bottom: 10pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: 'Helvetica Neue'; font-size: 24px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Introduction: </span><span style="background-color: transparent; color: black; font-family: 'Helvetica Neue'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">In this lab, we tested the effects of temperature as well as germination on the respiration of the barley seed. A plant is a living thing and needs energy to survive much like humans. When a plant undergoes </span><a href="http://www.youtube.com/watch?v=j7gPtASv0SQ" style="text-decoration: none;"><span style="background-color: transparent; color: #1155cc; font-family: 'Helvetica Neue'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">cell respiration</span></a><span style="background-color: transparent; color: black; font-family: 'Helvetica Neue'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">, it is using it's stored energy in the form of a sugar along with oxygen that's in the air to form water, CO2, and usable energy. </span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 10pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: 'Helvetica Neue'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">The equation is as follows: </span><span style="background-color: transparent; color: black; font-family: 'Helvetica Neue'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">C</span><span style="background-color: transparent; color: black; font-family: 'Helvetica Neue'; font-size: 8px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">6</span><span style="background-color: transparent; color: black; font-family: 'Helvetica Neue'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">H</span><span style="background-color: transparent; color: black; font-family: 'Helvetica Neue'; font-size: 8px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">12</span><span style="background-color: transparent; color: black; font-family: 'Helvetica Neue'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">O</span><span style="background-color: transparent; color: black; font-family: 'Helvetica Neue'; font-size: 8px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">6</span><span style="background-color: transparent; color: black; font-family: 'Helvetica Neue'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> + </span><span style="background-color: transparent; color: black; font-family: 'Helvetica Neue'; font-size: 15px; font-style: italic; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">O</span><span style="background-color: transparent; color: black; font-family: 'Helvetica Neue'; font-size: 8px; font-style: italic; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">6</span><span style="background-color: transparent; color: black; font-family: 'Helvetica Neue'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> → CO</span><span style="background-color: transparent; color: black; font-family: 'Helvetica Neue'; font-size: 8px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2</span><span style="background-color: transparent; color: black; font-family: 'Helvetica Neue'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> + H</span><span style="background-color: transparent; color: black; font-family: 'Helvetica Neue'; font-size: 8px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2</span><span style="background-color: transparent; color: black; font-family: 'Helvetica Neue'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">O + Energy </span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 10pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: 'Helvetica Neue'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">As you can see, the hooded part is a 6 carbon sugar which is combined with oxygen yields carbon dioxide and water and usable energy. </span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 10pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: 'Helvetica Neue'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">That usable energy is then consumed by primary consumers which pass on a fraction of the primary energy it used to consume the plant out into the universe, creating entropy. When the barley seed is </span><span style="background-color: transparent; color: black; font-family: 'Helvetica Neue'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">germinated</span><span style="background-color: transparent; color: black; font-family: 'Helvetica Neue'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">, it means that it is ready to grow. The dormant stage of the seed is over and it begins to jettison extremities which require respiration. These extremities could be premature roots, leaves etc. So the question is, does the seed produce the most CO2 (respire the most) when it's non-germinated (dry and dormant), when the seed is germinated at room temperature, or when it's germinated and stored at a cold temperature. </span></div>
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<span style="background-color: transparent; color: black; font-family: 'Helvetica Neue'; font-size: 21px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Procedure:</span><span style="background-color: transparent; color: black; font-family: 'Helvetica Neue'; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> First we obtained the temperature of the room using a thermometer. Next we obtained 25 germinated barley seeds at room temperature and placed them in the respiration chamber. We placed the CO2 gas sensor in the chamber, sealed airtight. After a minute we started the CO2 gas sensor recording. After 10 minutes we stopped the recording and removed the CO2 gas sensor as well as the seeds. The seeds were placed in a beaker filled with ice cubes and water. The temperature of the ice water was recorded using a thermometer. We allowed soaking for 10 minutes. In the meantime we placed non germinated barley seeds in the respiration chamber following the same procedure to record CO2 gas emission. After 10 minutes we removed non germinated seeds and replaced them with the cold water germinated seeds that had been soaking. This was recorded for 10 minutes again using same procedure. Lastly we placed glass beads in the respiration chamber and recorded respiration.</span></div>
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<span style="background-color: transparent; color: black; font-family: 'Helvetica Neue'; font-size: 21px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Methods: </span><span style="background-color: transparent; color: black; font-family: 'Helvetica Neue'; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">By taking the temperature of the room we could determine the temperature at which the barley seeds were germinated. The CO2 gas sensor was sealed tightly to create a closed system and prevent gas exchange. By recording the CO2 gas in the respiration chamber we could determine the respiration of the room temperature germinated barley seeds. We placed the germinated barley seeds in cold water immediately after to allow time for the seeds to become as cold as possible. Recording the temperature of the cold water will help distinguish between cold germinated seeds and the warmer room temperature germinated seeds. Recording Non germinated barley seeds' respiration created a control group. Taking the respiration of the glass beads proved the validity of the respiration chamber using gas sensor.</span></div>
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<span style="background-color: transparent; color: black; font-family: 'Helvetica Neue'; font-size: 21px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Discussion: </span><span style="background-color: transparent; color: black; font-family: 'Helvetica Neue'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">An immediate improvement that can be made to the experiment is letting the cold seeds rest in an ice bath while taking the CO2 reading. We could have let the container with the barley seeds along with the sensor sit in an ice bath. This would prevent the seeds from getting back into room temperature and would improve the reading of the cooled CO2. </span></div>
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<span style="background-color: transparent; color: black; font-family: 'Helvetica Neue'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">This did not sway the graphs too off tilt and the data was similar across the board. Every groups graph showed a higher emission of CO2 in germinated seeds at room temperature, and lower CO2 emission in non germinated as wells as the cooled barley seeds. The trend makes sense because of the structure of the seeds. The germinating seeds need to make more energy to grow. Thus, they respire more and emit more CO2 than the dormant and and cooled barley seeds. </span></div>
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<span style="background-color: transparent; color: black; font-family: 'Helvetica Neue'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">The rate of respiration was the highest in the pea seeds and the lowest in barley seeds. This is possible because of the chemical makeup and energy requirements for germination of the particular seeds. </span></div>
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<u>Room Temp. Germined</u></div>
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<u>Cooled Non germinated barley</u></div>
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<u>Glass Beads (control for CO2 activity)</u></div>
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<u>Class data</u></div>
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<u>CO2 recording apparatus with dry barley</u><br />
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<u>Germinated barley (note the extremities)</u></div>
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<u>Glass beads for control group</u></div>
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<u>Germinated seeds that yielded the most CO2</u><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0fXEyGIlHzRla2DztBS_2vCuaWzZ4KquHoWiEnmqcETLo3ccoIHGZvKnpPDnqtY8R1SuZNbsyeIFQ73E_o7MTTEIiXy4qJaM9pFCuHxsMfdCAXXygXYW1FMgRJCR2n8fGdGlSO58clr0/s640/blogger-image-2064531546.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0fXEyGIlHzRla2DztBS_2vCuaWzZ4KquHoWiEnmqcETLo3ccoIHGZvKnpPDnqtY8R1SuZNbsyeIFQ73E_o7MTTEIiXy4qJaM9pFCuHxsMfdCAXXygXYW1FMgRJCR2n8fGdGlSO58clr0/s640/blogger-image-2064531546.jpg" /></a></div>
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<span style="background-color: transparent; color: black; font-family: 'Helvetica Neue'; font-size: 21px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Conclusion: </span><span style="background-color: transparent; color: black; font-family: 'Helvetica Neue'; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">This lab proved that germinated barley seeds at room temperature release more CO2; therefore, they respire more than non-germinated seeds and germinated seeds at cold temperature. Even though the respiration rate of the cold germinated seeds and the room temp seeds was somewhat close, it is proven that barley seeds have an optimal temperature at which they respire the most. In this experiment, the seed respired less at a cold temperature, even less when it’s dry and dormant, and the most when its moist and at room temperature. </span></div>
Anonymoushttp://www.blogger.com/profile/04848390964353952179noreply@blogger.com2tag:blogger.com,1999:blog-6006696847103879345.post-2885694128328246962013-11-04T10:30:00.002-08:002013-11-04T10:39:07.696-08:00Enzyme Lab 11/4/2013<div dir="ltr" id="docs-internal-guid--6885d00-2460-eba6-3589-00753a406c8d" style="line-height: 1.15; margin-bottom: 10pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "Helvetica Neue"; font-size: 24px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Introduction </span></div>
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<span style="background-color: transparent; color: black; font-family: "Helvetica Neue"; font-size: 24px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;"></span><span style="background-color: transparent; color: black; font-family: "Helvetica Neue"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">In this lab we studied the effects of enzymes and their effect on various substances. An </span><span style="background-color: transparent; color: black; font-family: "Helvetica Neue"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline;">enzyme</span><span style="background-color: transparent; color: black; font-family: "Helvetica Neue"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> is a naturally occurring particle that speeds up a reaction. </span><a href="http://science.halleyhosting.com/sci/ibbio/chem/notes/chpt8/chpt8.htm" style="text-decoration: none;"><span style="background-color: transparent; color: #1155cc; font-family: "Helvetica Neue"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline;">The enzyme</span></a><span style="background-color: transparent; color: black; font-family: "Helvetica Neue"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> takes in the reactants, adds a phosphor ion to the reactant, thus motivating it to do work with less activation energy. The overall release of free energy is the same even with the presence of the enzyme, which makes enzymes nifty. The </span><span style="background-color: transparent; color: black; font-family: "Helvetica Neue"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline;">substrate</span><span style="background-color: transparent; color: black; font-family: "Helvetica Neue"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> is the substance the enzyme acts upon. In this case, it was the yeast and the hydrogen peroxide. In this procedure, we tested for the concentration of hydrogen peroxide with an indicator KMO3. </span></div>
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<span style="background-color: transparent; color: black; font-family: "Helvetica Neue"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Enzymes function at </span><span style="background-color: transparent; color: black; font-family: "Helvetica Neue"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline;">optimal temperatures</span><span style="background-color: transparent; color: black; font-family: "Helvetica Neue"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> and </span><span style="background-color: transparent; color: black; font-family: "Helvetica Neue"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline;">optimal pH levels</span><span style="background-color: transparent; color: black; font-family: "Helvetica Neue"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">. At an optimal temperature, the rate of the reaction is the highest. At optimal pH, the reaction rate is also the highest. In this experiment we conducted a test for optimal pH and see how the enzyme would react if we injected acid into the solution.</span></div>
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<span style="background-color: transparent; color: black; font-family: "Helvetica Neue"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Also present in this experiment are </span><span style="background-color: transparent; color: black; font-family: "Helvetica Neue"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline;">catalysts</span><span style="background-color: transparent; color: black; font-family: "Helvetica Neue"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">. A catalyst is, in this case, a substance that affects the rate of the reaction. A catalyst can either inhibit or increase the reaction rate by lowering the activation energy. An enzyme is just a type of catalyst. </span></div>
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<span style="background-color: transparent; color: black; font-family: "Helvetica Neue"; font-size: 24px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Procedure</span></div>
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<span style="background-color: transparent; color: black; font-family: "Helvetica Neue"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Baseline)</span><span style="background-color: transparent; color: black; font-family: "Helvetica Neue"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> First we added 10 mL of 1.5% hydrogen peroxide solution to a beaker. We then added 1 mL of water instead of enzyme solution. After we added 10 mL of sulfuric acid to stop the reaction. We removed a 5 mL sample of the solution into another beaker. We added Potassium permanganate to the solution drop by drop until solution remained a pinkish color.</span></div>
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<span style="background-color: transparent; color: black; font-family: "Helvetica Neue"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Uncatalyzed hydrogen peroxide reaction) </span><span style="background-color: transparent; color: black; font-family: "Helvetica Neue"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Here we placed about 15 mL of 1.5% hydrogen peroxide solution in a beaker. We let it sit overnight. The following day we added sulfuric acid to the solution. We took a 5 mL sample and added potassium permanganate drop by drop until a pinkish color remained.</span></div>
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<span style="background-color: transparent; color: black; font-family: "Helvetica Neue"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Enzyme catalyzed hydrogen peroxide reaction) </span><span style="background-color: transparent; color: black; font-family: "Helvetica Neue"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Here we placed 10 mL of 1.5% hydrogen peroxide solution in each of 6 beakers. We added an enzyme to each solution in this case yeast. We let each beaker sit for 10, 30, 60, 90, 120, 180, 360 seconds respectively. We added sulfuric acid after time was up for each beaker. Then we took a 5 mL sample from each beaker and added potassium permanganate drop by drop using a burette until the solution for each beaker remained pink.</span></div>
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<span style="background-color: transparent; color: black; font-family: "Helvetica Neue"; font-size: 24px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Methods</span></div>
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<span style="background-color: transparent; color: black; font-family: "Helvetica Neue"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Baseline)</span><span style="background-color: transparent; color: black; font-family: "Helvetica Neue"; font-size: 24px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> </span><span style="background-color: transparent; color: black; font-family: "Helvetica Neue"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">First we established a base line. Without adding catalase to the Hydrogen peroxide solution, instead water we could more easily determine the amount of hydrogen peroxide present at the beginning of the reaction. By adding the sulfuric acid it would stop any spontaneous reaction from proceeding. By taking a sample and then adding potassium permanganate we can determine the amount of hydrogen peroxide present after the reaction has stopped. The amount of potassium permanganate added is proportional to the amount of hydrogen peroxide present. When the solution turns pinkish it represents a bit leftover of potassium permanganate that did not dissolve hydrogen peroxide.</span></div>
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<span style="background-color: transparent; color: black; font-family: "Helvetica Neue"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Uncatalyzed hydrogen peroxide reaction) </span><span style="background-color: transparent; color: black; font-family: "Helvetica Neue"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">We left a solution of hydrogen peroxide overnight without adding a catalase to determine the rate of a spontaneous reaction. The conversion of hydrogen peroxide to water and oxygen. The next day we added sulfuric acid as it stops the reaction. We took a sample and added potassium permanganate to determine the amount of hydrogen peroxide that did not react or decompose into water and oxygen. This part showed the rate of an uncatalyzed hydrogen peroxide solution decomposition.</span></div>
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<span style="background-color: transparent; color: black; font-family: "Helvetica Neue"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Enzyme catalyzed hydrogen peroxide reaction) </span><span style="background-color: transparent; color: black; font-family: "Helvetica Neue"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">The yeast added to each solution was the enzyme that will speed the reaction or decomposition of hydrogen peroxide to water and oxygen. And each beaker was left to proceed in its reaction for differing times before sulfuric acid was added to stop the reaction. After we took samples of each of the differing time beakers and added potassium permanganate to determine the amount of hydrogen peroxide that was left. This part gave showed the amount of hydrogen peroxide left after being catalyzed by yeast at differing times in this case 10,30,60,90,120,180,360 seconds.</span></div>
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<span style="background-color: transparent; color: black; font-family: "Helvetica Neue"; font-size: 24px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Discussion </span></div>
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<span style="background-color: transparent; color: black; font-family: "Helvetica Neue"; font-size: 24px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;"></span><span style="background-color: transparent; color: black; font-family: "Helvetica Neue"; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Some mistakes will be accounted for in this part of the lab. As you can see, our data does not correspond with the purpose of the lab. Our data table should have shown an inverse relationship between the time and the amount of KO4 we used in our experiment. This only happens from second 60 to 90 and then from second 180 to 360. The increasing amounts should have been higher than its preceding ml of KO4. We assumed that inaccurate samples were taken of the substances. For example, we might have taken a 10 ml sample rather than a 5 ml sample. </span></div>
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<span style="background-color: transparent; color: black; font-family: "Helvetica Neue"; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">However, other groups have gotten the ideal inverse relationship of H2O2 decomposition with the time the enzyme got to react with the substrate. Ideally, the more the substrate got to interact with the enzyme, the less KO4 would be used to indicate the presence of H2O2. This is true for our graph but only at the 360 second point. Everything else is a little off. </span></div>
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<span style="background-color: transparent; color: black; font-family: "Helvetica Neue"; font-size: 24px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Conclusion </span></div>
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<span style="background-color: transparent; color: black; font-family: "Helvetica Neue"; font-size: 24px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;"></span><span style="background-color: transparent; color: black; font-family: "Helvetica Neue"; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">The decomposition rate of the hydrogen peroxide is directly related with the enzyme activity. This is because enzymes speed up reactions by lowering the activation energy needed for the reactants to be converted to products. Although our data does not conform to the accepted trends, we know that the longer an enzyme is allowed to act on a substrate, more substrate will be catalyzed. Since more substrate is catalyzed, it will take less indicator to find how much substrate is left. </span></div>
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<span style="background-color: transparent; color: black; font-family: "Helvetica Neue"; font-size: 24px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Graphs and Data)</span><br />
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Our data<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBV0t4_OF2JI38vBSKgjUxXbXI0uf3PczJzYp0ylPryssUvdGnNSLumJ5YOqSEKbCSE2WBtl4nA0zBKsBccjtaVLuDOzE2pqmz2ahxSwFywbeNHUDaRSJ-tfC8Z1S9CkdHmtbjxUDXu_w/s640/blogger-image--861955541.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBV0t4_OF2JI38vBSKgjUxXbXI0uf3PczJzYp0ylPryssUvdGnNSLumJ5YOqSEKbCSE2WBtl4nA0zBKsBccjtaVLuDOzE2pqmz2ahxSwFywbeNHUDaRSJ-tfC8Z1S9CkdHmtbjxUDXu_w/s640/blogger-image--861955541.jpg" /></a></div>
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<span style="background-color: transparent; color: black; font-family: "Helvetica Neue"; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Our Graph</span><br />
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Titration <br />
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Acid/Enzyme denaturing<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgKSMlKKEb_IK-0jC4bSTIdxpdFUpPxA-tlq4e6Eb1oymhmM3URDYDsAhassEOc0-xgBbg5D7FuoxN7Lz5o0Dawn4jmF94i8Jsjt4IwckzN1g8JeZvTJy-ypuqi8V3EeZY5eHyc8HaKms/s640/blogger-image--2029854268.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgKSMlKKEb_IK-0jC4bSTIdxpdFUpPxA-tlq4e6Eb1oymhmM3URDYDsAhassEOc0-xgBbg5D7FuoxN7Lz5o0Dawn4jmF94i8Jsjt4IwckzN1g8JeZvTJy-ypuqi8V3EeZY5eHyc8HaKms/s640/blogger-image--2029854268.jpg" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjECtxCqJ5Jr2tY5PHUKRj-BKw9A_28sKXPZmARkOLADYQPb-meoiQswqzuLh1i4n8-MukL-IbGoY58-oqxtIUA1-vBAgoCROSmkVSSINYCzPAcB4MjARSKIOt7zUDY9JuzPfT1qBXczeg/s640/blogger-image--1989255685.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjECtxCqJ5Jr2tY5PHUKRj-BKw9A_28sKXPZmARkOLADYQPb-meoiQswqzuLh1i4n8-MukL-IbGoY58-oqxtIUA1-vBAgoCROSmkVSSINYCzPAcB4MjARSKIOt7zUDY9JuzPfT1qBXczeg/s640/blogger-image--1989255685.jpg" /></a><br />
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Yeast/enzyme test<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQfYfzqSt9gH6ppdnFJrk9xeGrIA5m4Aib6Zf5h6a_J2OlR9lJG6SPbnX8jC3DYITuCjlbZHXKUfdg0iRAQchEPfZZosDyqSrD4WcCa_kgDyoD2YYnwOn3Y1NSBfHFFXCPRp2c5jwDjNA/s640/blogger-image--2103138580.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQfYfzqSt9gH6ppdnFJrk9xeGrIA5m4Aib6Zf5h6a_J2OlR9lJG6SPbnX8jC3DYITuCjlbZHXKUfdg0iRAQchEPfZZosDyqSrD4WcCa_kgDyoD2YYnwOn3Y1NSBfHFFXCPRp2c5jwDjNA/s640/blogger-image--2103138580.jpg" /></a><br />
<span style="background-color: transparent; color: black; font-family: "Helvetica Neue"; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyMrGyTk3i43hP47xePqBw-MqYtTIuzetKQPYmO4ksO46WVMjicXJr2Bi4bD9JeDB6UcQkwDpGNqdd4k55cw7FdjRTWxN5Q4sQwiLCe-bRjmqEv9-xLKdNVcqePdJZGHyyQh0k-rhaQsA/s640/blogger-image--1867454263.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyMrGyTk3i43hP47xePqBw-MqYtTIuzetKQPYmO4ksO46WVMjicXJr2Bi4bD9JeDB6UcQkwDpGNqdd4k55cw7FdjRTWxN5Q4sQwiLCe-bRjmqEv9-xLKdNVcqePdJZGHyyQh0k-rhaQsA/s640/blogger-image--1867454263.jpg" /></a></span><br />
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<span style="background-color: transparent; color: black; font-family: "Helvetica Neue"; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">REFERENCES)</span></div>
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<a href="http://science.halleyhosting.com/sci/ibbio/chem/notes/chpt8/chpt8.htm" style="text-decoration: none;"><span style="background-color: transparent; color: #1155cc; font-family: "Helvetica Neue"; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline;">http://science.halleyhosting.com/sci/ibbio/chem/notes/chpt8/chpt8.htm</span></a><span style="background-color: transparent; color: black; font-family: "Helvetica Neue"; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span></div>
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<span style="background-color: transparent; color: black; font-family: "Helvetica Neue"; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Lab</span></div>
Anonymoushttp://www.blogger.com/profile/04848390964353952179noreply@blogger.com1tag:blogger.com,1999:blog-6006696847103879345.post-58363116715783537052013-10-21T10:35:00.001-07:002013-10-21T10:37:32.467-07:00Osmosis and Diffusion Lab (10/21/2013)<div>
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Purpose:</h2>
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Part1A) For this lab we placed a solution of glucose and starch inside a dialysis tubing bag. We then placed this tube in a beaker containing water and potassium iodide. We wanted to determine whether or not the dialysis tubing bag was selectively permeable to the glucose and starch inside the tubing and the potassium iodide and water outside the bag.</div>
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Part1B) We wanted to determine the relationship between Molarity and percent change in mass for a dialysis tubing bag containing water and different concentrations of sucrose placed in a beaker of water.</div>
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Part1C) For this part of the lab, we wanted to determine the percent change in mass of potatoes when the potatoes were placed in a solutions of different sucrose concentrations. The reason we wanted to find the percent change in mass of potatoes is because we wanted to find the concentration of sucrose in the potatoes, and after finding the concentration of sucrose in the potatoes, we wanted to use this value to determine the solute potential of sucrose.</div>
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Part1E) We wanted to determine the osmosis taking place between an onion cell and a hypotonic, isotonic, and hypertonic solution in which the onion cell was placed. </div>
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Introduction:</h2>
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Part1A) In this part of the lab, we tested the selective permeability of the dialysis tubing. When an objects membrane is selectively permeable, it only allows certain nutrients to pass through. This is largely determined by the size of the pores as well as the size of the objects that are trying to pass through the membrane. </div>
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Part1B) This next part of the lab tested for the ability of the dialysis bags to conduct osmosis. Osmosis is the passage of water through the selectively permeable membrane. The passage of water is crucial to all living things. However, too much water or too little water can be the differene between life and death. A human cell is isotonic. This means that there are equal amounts of water going in and out of the cell. The cell is in equilibrium and is functioning correctly. If a human cell receives too much water, it is in hypotonic state. The cell is bound to explode as the membrane cannot withstand the pressure exerted by the water. Conversely, the human cell can shrivel if too little water is present. In this situation, the cell is experiencing a hypertonic state where too little water is present to nourish it. </div>
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In plant cells, the cell wall is strong enough to withstand a hypotonic stage ands actually prefers having too much water than too little. In the hypotonic stage, the central vacuole is highly bloated and the plant stands upright. In the isotonic stage, the plant begins to wilt and droop as the cells do not have enough to hold them upright. In the hypertonic stage, the plant cells do not have enough water to sustain life and dry out and die. </div>
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Part1C) In this part of the lab, we tested the water potential in the potato cores by means of calculation. Water potential is waters tendency to move from a lower concentration of solute to a higher concentration of solute. The two factors that effect water potential is the sum of solute potential and pressure potential. So, there is a direct relationship between pressure potential and water potential. As water rushes into a cell, the pressure on the inside rises as well as on the outside in order to keep the cell from bursting. As pressure rises, the more water potential outside the cell. Solute potential is a little more ambiguous. Solute potential is always negative. Water travels towards higher concentration to evenly disperse the solution. Since there is less water in the solute, this decreases the water potential. </div>
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Part1E) In this part of the lab we looked at images of an onion cell in an isotonic, hypotonic and hypertonic solutions. Respectively, when a cell has equal amounts of water going in and out, too much water going in, and too little water. We looked at traces of plasmolysis. Plasmolysis is the shriveling and eventual death of a cell due to lack of water. </div>
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Class Data:</h2>
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<h2>
Graphs</h2>
<div>
Part1A) <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMAXw5BUueFyglVsIbR_QbUjmqH3FL2c7pa-Dl-Ms0Vua10lmbx3RYA6wfYev1SPBegBDunAXEt-aEXDiWO6JoaxvbMteKZOcZYukDBfl5U4NUssXVY-HIe17hyaD-K3vK4y9zjojw4WU/s640/blogger-image-1188127071.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMAXw5BUueFyglVsIbR_QbUjmqH3FL2c7pa-Dl-Ms0Vua10lmbx3RYA6wfYev1SPBegBDunAXEt-aEXDiWO6JoaxvbMteKZOcZYukDBfl5U4NUssXVY-HIe17hyaD-K3vK4y9zjojw4WU/s640/blogger-image-1188127071.jpg" /></a></div>
<div>
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCXpzkDJO5NMA55eI8DhqpLfUo1XsKlOtulgj85N-3qxXHWxvFGq8P_jaYsodHYgbmEnnIzemg-SE3A7bBDXgcY8MIgJxEKkhgYc0VvHr-G_Bq1Rk5bfc0qNUNUImOLJgIzGFWvHY-D1U/s640/blogger-image--1522197138.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCXpzkDJO5NMA55eI8DhqpLfUo1XsKlOtulgj85N-3qxXHWxvFGq8P_jaYsodHYgbmEnnIzemg-SE3A7bBDXgcY8MIgJxEKkhgYc0VvHr-G_Bq1Rk5bfc0qNUNUImOLJgIzGFWvHY-D1U/s640/blogger-image--1522197138.jpg" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNXBMn8g6v6xYC5e0TU7vRp82J3D1RU3N_jMwMfqANxIoLblt7X1iKrkcKS5bgsMGDN1qOwXvp8hnljdI6G4_6-ZXeHLMPtiUaop9eaYoK4MmuYTcnO6G-bKgJQcf4tUhdvUiBRbmL_7Q/s640/blogger-image--1610397432.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNXBMn8g6v6xYC5e0TU7vRp82J3D1RU3N_jMwMfqANxIoLblt7X1iKrkcKS5bgsMGDN1qOwXvp8hnljdI6G4_6-ZXeHLMPtiUaop9eaYoK4MmuYTcnO6G-bKgJQcf4tUhdvUiBRbmL_7Q/s640/blogger-image--1610397432.jpg" /></a><br />
<br />
Part1B) <br />
All solutions inside bag with increasing molarity soaked in water<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSkvbdDxoHppKJe08s32bJQzKgKyE5skU1UF1TGydOsF5R8VOSK4VEI9av2jGNXs4qx9xFXOAS_b5HzX5pxCYGU9h_HQ2C6o80YzDFGarDrz0cTTJhcnqIutc8snTUUaShvJ-Tp7l11WQ/s640/blogger-image-1697536848.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSkvbdDxoHppKJe08s32bJQzKgKyE5skU1UF1TGydOsF5R8VOSK4VEI9av2jGNXs4qx9xFXOAS_b5HzX5pxCYGU9h_HQ2C6o80YzDFGarDrz0cTTJhcnqIutc8snTUUaShvJ-Tp7l11WQ/s640/blogger-image-1697536848.jpg" /></a></div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC9LGzwZwfO2Wl62rwCvpdaeCUCJntSwPVt6uJyFOEcgGDnxooHor2fIHUadshges7sF6hwkXATsDgtvfL4w02AdMs7mjJXqKNqMV1SihCyt-VbV3CR6gS-y-YTye3cxA9EoQ_YTbjvso/s640/blogger-image--1794572076.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC9LGzwZwfO2Wl62rwCvpdaeCUCJntSwPVt6uJyFOEcgGDnxooHor2fIHUadshges7sF6hwkXATsDgtvfL4w02AdMs7mjJXqKNqMV1SihCyt-VbV3CR6gS-y-YTye3cxA9EoQ_YTbjvso/s640/blogger-image--1794572076.jpg" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2pFfhfE_EywWJqeF9ibe7w8jGjORob_D79Z3cxpeesg17RkBctpy88wdau4MXwok4C4u2jgL34he5VqNjbHMa21rX_UqS7lLnD1-eIiNOPGuqOI_QXeUIdU3h3duEUZhFGPcAB7Lk8Yk/s640/blogger-image-1714429054.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2pFfhfE_EywWJqeF9ibe7w8jGjORob_D79Z3cxpeesg17RkBctpy88wdau4MXwok4C4u2jgL34he5VqNjbHMa21rX_UqS7lLnD1-eIiNOPGuqOI_QXeUIdU3h3duEUZhFGPcAB7Lk8Yk/s640/blogger-image-1714429054.jpg" /></a><br />
<br />
Part1C) <br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRRLXdNnwusnoJgM80xzjQXz11tZ1FUQf7P-7Z2Sm10eNiQCOUziFfTLWIi_JVGSMnnd_mA87S48LfymX2A0C8rRaN-ASkQDBYjQil_zz2FOFF3fk-9oSFbPf2kDgvxTBSrQG4tvz9tPo/s640/blogger-image-1141311852.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRRLXdNnwusnoJgM80xzjQXz11tZ1FUQf7P-7Z2Sm10eNiQCOUziFfTLWIi_JVGSMnnd_mA87S48LfymX2A0C8rRaN-ASkQDBYjQil_zz2FOFF3fk-9oSFbPf2kDgvxTBSrQG4tvz9tPo/s640/blogger-image-1141311852.jpg" /></a></div>
<div>
<div class="separator" style="clear: both;">
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Part 1E) </div>
<div>
Isotonic<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF76OHi-OvdFeYQg3QFy_hdz2qreSL4QUQg_tqJXf0SZxiig1iwKrU78-2NiKzGNBBPaTYSXxRWUzTFWw20w2k-5Kn3HkvflespW8GAvUozn-eN1HGBLirYhvs6clZovJO8ZlHwGEFTYE/s640/blogger-image--2066574974.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF76OHi-OvdFeYQg3QFy_hdz2qreSL4QUQg_tqJXf0SZxiig1iwKrU78-2NiKzGNBBPaTYSXxRWUzTFWw20w2k-5Kn3HkvflespW8GAvUozn-eN1HGBLirYhvs6clZovJO8ZlHwGEFTYE/s640/blogger-image--2066574974.jpg" /></a></div>
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<h2>
Method:</h2>
<div>
Part1A) We had to first create a dialysis bag by tieing off one end of dialysis tubing. In order to test what substances could or could not pass through the membrane of the dialysis bag, we had to first fill the dialysis bag with a solution of 15mL of 15% glucose and 1% starch. After filling the bag with the glucose and starch, we tied off the other end of the bag. We then obtained a 250mL beaker, and we filled the beaker with a solution of 250 mL water and 4mL of potassium iodide. In order to create a scenario of diffusion between the contents in the dialysis bag and the solution in the beaker, we had to place the dialysis bag in the beaker. After allowing the bag to remain in the environment of the water and potassium iodide solution for 30 minutes, we used a glucose indicator to test the solution inside and outside the bag for glucose. </div>
<div>
Part1B) For this we had 6 dialysis bags and 6 beakers labeled: distiller water, .2M,.4M,.6M,.8M, and 1.0M for the different concentrations of sucrose. We followed the same method for making a dialysis bag out of dialysis tubing; filling each bag with a different concentration of sucrose, we made sure to leave enough room for the expansion of contents inside the bag when we tied the second end of the dialysis tubing. We filled the 250 mL beakers 2/3 filled with distilled water. Before placing each bag of sucrose solution into the corresponding beakers of distilled water, we took the mass of each bag using a gram scale. After allowing the bags to be submerged in their corresponding beakers for 30 minutes, we removed them and retook the bags' mass.</div>
<div>
Part1C) First we placed differing concentrations of sucrose solution approximately 100mL in beakers. Next we took a potatoe and used a potatoe cork bearer to cut 24 cylindrical potatoe cores. We took the mass of 4 cores and placed them in a beaker. 4 cores per beaker. We covered the beakers with plastic wrapping after all cores were placed in their corresponding beakers to prevent evaporation. We let the beakers sit overnight and then we took the cores out and patted the cores with a paper towel to remove any water on the outside before placing them on the scale. The mass was retaken.</div>
<div>
<br /></div>
<div>
Part1E) Here we looked at images of onion cells that were soaked in isotonic, hypotonic and hypertonic solutions. We looked for the difference in structure as well as the appearance of the cell in the three different stages. We then analyzed the different pictures of the onion cell and the distinct attributes that go with the different stages. </div>
<div>
Discussion:</div>
<div>
Part1A) In this part of the lab we tested for the dialysis bags selective permeability. Our results showed that the dialysis bag is permeable to water, iodine, and glucose but not starch. Along with every other group, the contents (15% glucose 1%starch) were dyed blue to and the outside remained a yellow/orange. The blue indicated the presence of starch and the later test for glucose with the strips which was present in both inside and outside the bag. Every group concluded that the dialysis bag was semi permeable. It allowed starch, glucose and water to pass through while leaving starch in the bag. All groups agreed to these facts and test results. It was consistent with every group. This was the cleanest test of the entire class far as consistent data collection. </div>
<div>
Even though the data for every group was the same, this lab could be improved. In order to ensure consistency, ever group should have the same amount of iodine, solution, and water. This would ensure consistent data collection. </div>
<div>
<br /></div>
<div>
Part1B) This part of the experiment tested the permeability of the dialysis bag as well as its ability to diffuse water. Our data relatively matches the class data with a few exceptions. The trend is relatively the same. As the molarity increases, so does the percent change in mass. The only difference in our data and the class average is that while the other groups averaged about the same (around the 10 range) our percent change was in the 25+ range. We believe this is caused by the amount of sucrose solution we put inside the dialysis bags in relation to other groups. We put in a lot more sucrose solution inside the bag which allowed more water to diffuse into the bag, increasing its mass. This could account for our changes in mass to be way higher than that of the class. However, our data still confirmed the trend as molarity increases, more water will diffuse across the bag to even out the molarity of both sides of the membrane. This experiment supports this trend. </div>
<div>
Only change to this lab that would improve it is to have some form of measuring the amount of sucrose (i.e beaker) so the amount is the same for every bag. Then we can more accurately see the trend while maintaining data that doesn't range too far from group to group. </div>
<div>
<br /></div>
<div>
Part1C) Our data in this portion strayed lower than the class average yet there was an observable and consistent trend. There is an inverse relationship between the percent mass of the potato cores before and after the soak and the molarity of the substance. As molarity increased the % mass of the potato core decreased. The rest of the groups experienced the same trend. By the time the potato was soaked in the 1.0 M sucrose solution, there was a 22% decrease in mass on average. The data did eventually level out at the end. This wold account for the pressure potential. The class and our group saw this trend. The results support the fact that the higher the solute potential outside the potato, the more water potential there will be inside the cell which results in a loss if water and overall mass. </div>
<div>
In order to improve this experiment, the amount, size and shape of the potato cores should have been the same for all tests. This would have resulted in more consistent and accurate data that would not range too far from group to group. </div>
<div>
<br /></div>
<div>
Part1E) This experiment was based off of the images we have in our reference below and our data/graphs section above. In this experiment we looked at images of the behavior of an onion cell when soaked in an isotonic, hypotonic, hypertonic solutions. We looked for evidence of plasmolysis. We found it in the picture of the hypertonic solution. The cell appears shriveled and less functional than the cell in the hypotonic solution. </div>
<div>
These observations were consistent with every group, as images on the Internet of a lab aren't too hard to find and compare to data stated in the lab. </div>
<div>
Conclusion:</div>
<div>
Part1A) Our results showed that the dialysis bag formed a selectively permeable membrane that did not allow starch to diffuse out of the bag. We were able to see that the bag did allow glucose and potassium iodide to diffuse across its selectively permeable membrane through a glucose test and our observations. We took an initial glucose of the beaker full of water and potassium iodide, and the test affirmed that there was no glucose present in the beaker; however, after placing the dialysis bag full of glucose and starch in the beaker and allowing time for diffusion, glucose did indeed diffuse out of the dialysis bad. Our glucose test affirmed that there was glucose present in the beaker. Using our oberserations, we deducted that the potassium iodide did diffuse into the bag, for the colorless nature of the bag changed to blue. Osmosis of water cannot account for the change in the color of the bag, so potassium iodide must have diffused into the bag since the combination of starch and potassium iodide yields a blue color. Through this knowledge of knowing that a mixture of starch and potassium iodide will be indicated by a blue color, we were able to deduce that starch did not diffuse out of the bag because the color of the solution outside of the bag but I'm the beaker remained yellow, the initial color of the potassium iodide and water solution.</div>
<div>
<br /></div>
<div>
Part1B) After placing dialysis bags full of different concentrations of sucrose ranging from .2M - 1M and using a control group of distilled water, we were able to see changes in the mass of the dialysis bags. Since the beakers were full of solely water and the dialysis bags had differing concentrations of sucrose, we essentially were able to create a hypotonic solution. There was more sucrose in the bag than outside the bag. Our results showed that the higher the Molarity of sucrose in the dialysis bags the increase in mass after removed from the beaker of water was greater. Compared to the control group the other dialysis bags with differing concentrations of sucrose absorbed more and more water as the Molarity of sucrose increased. This demonstrates that the in order to balance out a higher molarity of sucrose in the bag more water diffused into the bag. There's a clear direct relationship between the molarity of the sucrose in each dialysis bag to the percent change in mass after it was removed.</div>
<div>
<br /></div>
<div>
<br /></div>
<div>
Part1C) After soaking the potato cores in different sugar solutions, we noticed a change in the initial and final weight of the potato cores. This change is due to the molarity of the solutions the potato was soaked in. The higher the molarity, the lower the percent change of mass tended to be. The potato cores lost the most weight in the over night soak in the solutions with the higher molarity. This test of water potential is proven through this change in weight. As the potato cores sat in different sucrose concentrations, the potato increased water potential as the molarity rose. This shows an inverse relationship with molarity and the water in the potato. </div>
<div>
Part1E) This part of the lab was conducted from various pictures online (shown in the graphs and data portion of our lab) and it was to prove that solutions of different concentrations around an onion cell cause the onion cell to undergo plasmolysis. This lab proved that the higher the concentrations of solute around the cell, the more water wants to leave the cell. Thus, the cell membrane contracts and shrinks as water diffuses across the membrane. The more water that diffuses out of the cell, the more the membrane shrinks and contracts. </div>
<div>
<br /></div>
<h2>
References:</h2>
<div>
Lab</div>
<div>
http://iweb.tntech.edu/mcaprio/rbcs_and_osmosis.htm</div>
<div>
http://www.waycross.edu/faculty/bmajdi/bio1labslides.htm</div>
<div>
http://www.visualphotos.com/image/1x6586398/onion_cells_hypotonic_solution</div>
</div>
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Anonymoushttp://www.blogger.com/profile/04848390964353952179noreply@blogger.com2tag:blogger.com,1999:blog-6006696847103879345.post-50495557894924216382013-09-30T06:03:00.001-07:002013-09-30T10:30:56.499-07:00Field Experience for Dhruv PatelI enjoyed the field trip to Glacial Park for a variety of reasons. One of the most crucial reasons why I found my experience worthwhile was because of the hands-on experience I was able to receive. Since my family doesn't have a garden or doesn't grow vegetation at home, it was an unique experience to water trees, sow seeds, and plant acorns. This experience also gave us a glimpse as to the amount of hard work that farmers must and ecological sites must put in every single day. I can say on the behalf of nearly everyone who planted acorns that after a certain limit, we felt like putting in multiple acorns in one hole. This, however, defeats the purpose of the planting acorns, for the purpose of planting acorns is to actively distribute the planting of trees. This type of experience can't be taught in the classroom, and that's why I believe it was nice to have been able to step inside someone else's shoes for a day. Restoration ecology has only benefits, and I feel that helping an area recover faster from environmental degradation, regardless of the area's size, is worth it. <div><br></div><div><br></div><div style="text-align: -webkit-auto;"><div class="separator" style="clear: both;"><a href="https://lh4.googleusercontent.com/-zrzQddg7ESk/Ukmz3_1TYsI/AAAAAAAAAAQ/lWaFVJYtnek/s640/blogger-image--1205646491.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh4.googleusercontent.com/-zrzQddg7ESk/Ukmz3_1TYsI/AAAAAAAAAAQ/lWaFVJYtnek/s640/blogger-image--1205646491.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://lh4.googleusercontent.com/-Fd9zxUzzn94/Ukmz4tVkbPI/AAAAAAAAAAY/xw4GweGB4Rw/s640/blogger-image-1338877327.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh4.googleusercontent.com/-Fd9zxUzzn94/Ukmz4tVkbPI/AAAAAAAAAAY/xw4GweGB4Rw/s640/blogger-image-1338877327.jpg"></a></div><br></div><br></div><div style="text-align: -webkit-auto;"><br></div><div style="text-align: -webkit-auto;"><img src="webkit-fake-url://D6777EFF-93D7-4E9D-9532-B46C02E8F695/imagejpeg"></div><div style="text-align: -webkit-auto;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><img src="webkit-fake-url://977BF013-E7BF-4CF2-9D54-CEF3F277A613/imagejpeg"><br><div class="separator" style="clear: both;"><br></div>Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-6006696847103879345.post-46017668240015160852013-09-27T19:40:00.003-07:002013-09-30T10:06:46.022-07:00Restoration Ecology assignment<br>
Abel Lara, My Experience with Restoration Ecology<br>
My experience in the field of Restoration Ecology was one of a kind. With my fellow classmates we watered plants, planted acorns, and removed shrub. All of these actions required time and the effort of the group as a whole. Together however we got a lot done. We were able to remove quite a bit of shrub, even though in comparison to all the shrub it is quite minimal. In any case it makes a difference. So, yes it is necessary and worthwhile to contribute to nature by removing invasive species, planting seeds that are native to the ecosystem ,and watering plants. If everyone could do whatever it is they can to contribute to the restoration of an ecosystem or maintain nature in general, each contribution would add up and make a difference. The benefits of Restoration Ecology are many but a few I can list are without a healthy ecosystem people would cease to exist, because we depend on primary producers such as plants who derive their energy not just from the sun but water and CO2 therefore it is crucial that we keep these native plants alive and the invasive species who just block the way: keep them out. I think that the most important thing i got out of this trip was that a lot of people are ignorant of the ecosystem. And I have learned to be more conscious of nature. I will certainly apply what I have learned to contribute to nature, because in the end it will benefit me and my fellow people.*<br>
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I had a great time at glacial park. From planting tiny acorns in a savannah prairie, to going waist deep into buckthorn with a hand saw, I think this trip was a valuable, hands-on learning experience. </div>
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This trip was beneficial because we actually got to experience what restoration ecology is all about. We learned about the importance of getting rid of invasive species from an area so life can exist naturally. We helped restore the indigenous life by removing the buckthorn and honeysuckle out of the area. We helped Mother Nature do what it does naturally. We sped up the natural cycle by getting rid of the unwanted species of invasive plants and let the forest reclaim its natural land. I thought this was pretty amazing. </div>
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Another aspect of restoration ecology that we got to experience was the managing and planting of the savannah prairie. </div>
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We planted acorn seeds as well as watered some 50+ of oak saplings. This was a rewarding experience because one day, probably not in our lifetime, there will be an oak tree forest in the location where we planted those acorns. </div>
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I think that restoration ecology is a vital area of study for modern society. Our work there on Wednesday was minute in the grand scope of things but it was significant in learning how humans can maintain nature as well as destroy it. A lot of hard work goes into fixing it, but very little is thought about it when we harm it. It was a humbling yet enriching experience. </div>
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Anonymoushttp://www.blogger.com/profile/04848390964353952179noreply@blogger.com2tag:blogger.com,1999:blog-6006696847103879345.post-62393476713042839262013-09-07T08:45:00.003-07:002013-09-30T10:00:31.265-07:00Acids and Bases Lab<h2>
Purpose- <span style="font-size: small;"><span style="font-weight: normal;">The purpose of this lab was to test for how different substances reacted with an acid (HCL) and a base (NaOH). We also tested for how resistant or susceptible each substance was to the acid and base. This determined if the substance was a <a href="http://www.youtube.com/watch?v=avnjBlicpFk">buffer</a>. In order to have a control group and a foundation for data comparison, we tested the effects of the base and acid on water. </span></span></h2>
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<span style="font-size: large;">Introduction- </span><span style="font-size: small;"><span style="font-weight: normal;">In order to understand this lab, one must first be familiar with the properties of acids and bases. On the pH scale, the acids are at the lower ends of the scale (0-6), neutral substances in the middle (7), and basic substances in the upper end (8-14). The pH of a substance is determined to its relative hydrogen (H+) ion concentration and its relative hydroxide (OH-) concentration. Acids have a higher H+ concentration and bases have a higher OH- concentration. What this means is that acids are more likely to release or "donate" its H+ ions and bases are more likely to receive or "accept" H+ ions. </span></span></h2>
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With the whole "donating and accepting" process in mind, the next step is to talk about substances that act as an equalizer of H+ ions. These substances are called <a href="http://www.youtube.com/watch?v=avnjBlicpFk">buffers</a>. Buffers absorb H+ ions and release it when needed, allowing it to balance and resist pH changes in that substance. </div>
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Method</span>- <span style="font-size: small;"><span style="font-weight: normal;">During the lab, we followed an organized procedure. It is important to be as clear and organized as possible in the lab station, so we first labeled one of the 50mL beakers acid and the other base. The first substance we tested was the control group, water. We placed one of the probes that would record our data, the pH levels, into each beaker. Then, we added 5 drops of acid in one beaker and base in the other beaker. Stirring the HCl-water and NaOH-water solutions, we made sure that we would achieve the highest possible accuracy. After placing the probes in each solution, we were able to measure the changes in pH. We kept adding 5 more drops of acid and base until we reached 30 drops added in each solution. Cleaning the 50mL beakers and rinsing the probes, we made sure that we would not encounter any experimental error as we moved on from the control group to our next substance, orange juice. We followed the same procedure summarized above for orange juice and the buffered aspirin.</span></span></h2>
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<strong><span style="font-size: large;">Discussion</span>- </strong><span style="font-size: small;">The pH of the acidic beaker and the pH of the basic beaker are at the opposite ends of the pH spectrum. The pH of the base is above 7 and the pH of the acid is below 7. The control group is ran with water in order to have a starting point of pH levels as we gradually add 5 drops until we reach 30.</span></h2>
Our results line up rather nicely with the class data. One other group tested the orange juice, and our data combined data did not vary significantly. After the first five drops of acid, the pH of the orange juice dropped to about 4.45 for both groups. After gradually adding the acid, the pH kept decreasing in order to signify the increased acidity. After thirty drops, the orange juice registered at about 4.36 pH. This shows that the already acidic orange juice does not act as a good buffer, and it reacts positively with the acid. It takes on acidic properties as the acid is added. <br>
Our validity for the buffered aspirin test is a little skewed. Our group, in the middle of the test, switched the probes so the basic probe went in to the acidic substance and vice versa. So our data up until the 15th drop is unreliable. However, as we cleaned and situated our probes into their proper places, we can see that the aspirin's reaction with the base and acid is as follows. The added acid greatly decreased its pH while the base increased it greatly. This goes to show that the buffered aspirin in fact is not a good buffer. It does not show that it has the potential to level out the pH levels due to its positive reactions with the acid and the base.<br>
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Our data for the water test is somewhat reliable. The base increased its pH content but, somehow, the acid did not decrease it. In comparison with other groups, this should not be the case. The acid should have decreased the water's pH levels while the base should have (and it did) increase the pH levels. While starting out at the neutral 7 on the pH scale, as the base was added, the pH rose multiple degrees, sometimes even passing 11. The acid decreased the water's pH multiple degrees as well, for other groups. Ours, not so much. This could have been due to the fact that the probe wasn't working properly, or that we may have been taking our data wrong. <br>
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<b><span style="font-size: large;">Conclusion-</span> </b><span style="font-weight: normal;">We set out to complete this lab so that we could find which substance provides the best buffer. Buffers will not change pH very easily. According to our set of data and the class set of data, the substance that appears to provide the best buffer out of the substances tested is Orange Juice. This is because the total buffer range for Orange Juice in our set of data was .23, and some other team that tested Orange Juice calculated a total buffer change of .27. It was to our benefit of having access to the class data table, for we are know able to clearly see whether our data is validated by other experiments. .23 and .27 are very close values, so this serves to prove that there is a low chance that a significant experimental error occurred during our examination of Orange Juice. </span><br>
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Images: <a href="http://en.wikipedia.org/wiki/PH">http://en.wikipedia.org/wiki/PH</a><br>
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Anonymoushttp://www.blogger.com/profile/04848390964353952179noreply@blogger.com1