Spinach Glows RED

Materials:
Spinach leaves
Blender
Beaker
Rubbing alcohol
Gauze
Black light


First me, sam, and josh grabbed a handful of spinach leaves and put them into a blender. After we poured enough of rubbing alcohol into the blender so that the alcohol covered the leaves. Completely blending the materials together, they turned out to turn the clear liquid into a green color. Next we took the gauze and covered the beaker so that no liquid could go through with out entering through the gauze first. Taking the blender with the contents inside slowly poured the liquid and spinach into the beaker. Once all the liquid was poured all the gauze filtered the solids outs. Now that the chunkier parts are out we placed it under the black light. Why did it glow red? The liquid was green in regular light.

When the florescent light is directed toward the chlorophyll and thats when the chlorophyll electron become excited. Because the chloroplast thylakoid membranes were dissolved  there is no cytochrome transport system. The chlorophyll absorbed the light and give up their energy state which releases its reddish glow.

Cell membrane structure

In the picture you see above is all the parts of the cell membrane.
The cell membrane is the outer part of the cell that consists of a lipid ilayer with proteins embedded in it.
Phospholipid Bilayer

This area, the Phospholipid Bilayer sets the boundaries of a cell. The Phospholipid is composed of two lays of fat cells. Inside this layer it  consists of:

  The hydrophilic polar head which likes water and associates with water that is outside the cell. There is a positive charge towards the water and negative charges away from the water. The phospholipid molecule's polar head group contains a phosphate group. 

The Hydrophobic non-polar tails don't like water.  These tails are fatty acids.

Thes tails are a non-polar fat acid.

Integral  Proteins

These types of proteins are embedded into the bilayer of the membrane. The integral protein floats freely throughout the bilayer and turns into a transmembrane protein because it extends through the lipid bilayer. Each end comes into contact with the exterior. The integral protien is hydrophobic and made up of non-polar amino acids and the soon exposed ends of the integral protien are hydrophilic.

Other examples of integral membrane proteins are:

glucose premease

hormone receptors

ion channels and gates

Peripheral Proteins

Peripheral Proteins are attached to the exterior part of an integral protein that regulates cell signaling.

Oligosaccharides 

The oligosaccharides are the the starches and carbohydrates that are 
part of the exterior cell membrane.

This link below shows how all of this work in the cell membrane

http://www.susanahalpine.com/anim/Life/memb.htm

Plant Cell structure

http://popplet.com/app/#/143566

Black Widow

Black widows have shiney black body and measure to one-half inch to an inch in body length. A female has a marking the color of orange-red shaped hour glass on its belly. Males on the other had have more of a red hourglass marking but much smaller. A male widow is harmless, to where as a female is very venomus. It injects the victim with venom which is neurotoxins, then puts digestive juice which decomposes the skin. It makes it easier for the widow to feed, then sucks out the digestive juice  Facts:
-ledges, rocks, plants and debris, any place an acutally web can be. In the winter it can force spiders into buildings, home, etc..(habitat)
-black widows prey on insects by catching them inside their web.
-its preyed upon MUD-DAUBER Wasp

-”Latrodectus” is another name for a Black widow

-As newly hatched black widows they are white with black spots on the abdomen and have a cream colored hourglass. 

-Females after a two year life span they produce several egg sacs

http://library.thinkquest.org/C007974/2_4bla.htm
http://www.kidzworld.com/article/159-wild-things-bite-of-the-black-widow
http://www.calpoison.org/public/spiders.html#1
http://www.desertusa.com/july97/du_bwindow.html

http://ag.arizona.edu/maricopa/garden/html/t-tips/bugs/widow.htm

Enzyme Action Labs

Enzyme(# of yeast drops)

To start off, my class played a game to try and get a feel for what an enzyme action does. By having the enzymes chase the glucose and capture it each time and then later adding inhibitors and enzyme the less glucose there was.
Lab Group: Brett, Me, Josh, and Sam
We later started a lab in which we'd be testing the amount of pressure the yeast had on the other materials in the test tube. Our first lab we started by adding 3ml of 3%  H2O2 and 3ml of water in to 3 different test tubes. To not mess up our lab results we would conduct each separately. We first added 10 drops of the mixed yeast into test tube one and put the gas pressure sensor inside the tube. 3 minutes of the pressure would be measured each tube and our computer would keep track of the rising pressure of the gas. Once 3 minutes had passed we took of the gas pressure sensor and received 8.007 kPa for 10 drops. After taking of the gas pressure sensor we added 15 yeast mix drops into the 2nd test tube. After putting on the gas pressure sensor on our second test tube we let the 3 minutes pass and let the computer record our data.Our data showed that the 15 drops of yeast had the pressure of 11.4 kPa. Finally we'd be test 20 drops of yeast mix. 20 drops was put into the 3rd test tube and had the gas pressure sensor put into it. 3 minutes of watching the line incline the data showed 8.583 kPa. My bar graph shows that the pressure was highest when there was 15 drops of yeast put into the H2O2 and water. The tube with only 10 drops came out with a pressure of 8.007 kPa, which is the lowest pressure in this experiment.

Enzyme( temperature)

The next day we tested the pressure on 20 drops of yeast in different types of temperature. We first filled 4 test tubes with H2O2 and water then placed each tube into a different temperate area. Placing one in ice, one in hot water, once at room temperature, and in warm water. The most reasonable part would be to start with the room temperature because we don't have to wait for the water to heat up or cool down. So we added 20 drops of yeast and then put the gas pressure sensor on and measured its pressure for 3 minutes. Room temperature shows 8.587 kPa.  After about 5-10 minutes we recieved the cold water and added its 20 drops of yeast and started to measure its gas temperature. 3 minutes later it showed 6.037 kPa. Next was the warm water. Adding yeast then letting the pressure of the gas be collected into the computer, we then came out with 7.427 kPa. Finally, hot water and 20 yeast drops was tested for the pressure it had and was recorded onto the computer. The hot water's pressure came out to 7.427 kPa. According to my results, the room temperature had the highest pressure than the cold, warm, and hot water.

Enzyme( Ph)

This time in the lab we will be testing the pressure of the Ph and yeast together. In each of the test tubes we added H2O2 and then the Ph. First we did the neutral ph and the pressure wiht the gas pressure sensor. After the 3 minutes had passed we collected our data. The neutral turned out with a pressure of 6.4 kPa. Repeating this same step for the acidic and basic Ph, the acidic ph pressure came out as 5.316 kpa and the basic ph pressure was 6.805.Analyzing the data collect, it showed that the basic ph had the highest pressure of the experiment with a range of 1.489 between the highes basic ph(6.805 kpa) and the lowest acidic(5.316 kPa).

PKU

Questions

1. What enzyme is most commonly defective in people with phenylketonuria?
Answer:

PKU occurs from an inherited genetic mutation that causes disruption of the PAH enzyme.


2. What reaction does this enzyme catalyze? (What is the substrate and what product is produced?)
Answer:





3. Describe the symptoms of phenylketonuria.
Answer:

Excess "phe" prevents growth in the brain and developing normally. Also skin rashes, musty body odor, metal retardation, and epilepsey.

4. What causes the symptoms of PKU, the lack of a substance or the buildup of one?
Answer:
PKU affects the ability to use protein properly. Enzymes break down proteins into amino acids tas building blocks for body growth and repair. Only in PKU the enzymes dont function properly. The one that is needed to convert "phe" into another amino acid. As a result to this, "phe" assembles in the blood and the body.



5. How common is phenylketonuria? How is it treated?
Answer:
PKU occurs in 1 in 10,000 to 1 in 15,000 newborns. Although this is so, the incidence varies according to ethnic groups and geographic location.





http://www.ygyh.org/pku/whatisit.htm