Science+Labs

Nik Jameson & Geoff Dougherty 2/18/09 Cell Model Project

Functions __Cell Membrane__- Barrier around a cell that is “selectively permeable” (lets only some things enter and exit the cell). __Nucleus__- The structure inside a cell that contains a cells DNA and also controls a cells activities. __Nuclear Envelope__- The layer that surrounds the nucleus of cells and is “selectively permeable.” __Nucleolus__- Region inside the nucleus that makes ribosomes. __Chromosomes__- Structure within the nucleus that contains genetic information and directs cell activity. __Cytoplasm__ - Jelly like fluid that makes up the entire inside a cell except for the nucleus and the organelles. __Ribosomes__ - Particles inside a cell that make proteins. __Mitochondria__ - Organelle within a cell that releases energy. __Vacuoles__ - Organelle where materials (carbohydrates, proteins) are stored. __Centrioles__ - Structure, that is located only in animal cells, that is involved in cell division. __Endoplasmic Reticulum__ - __Rough__ - Possesses ribosomes and transports and modifies protein __ Smooth __ - Does not possess ribosomes and makes lipids __Golgi Apparatus__ - Membranes inside a cell that attaches lipids and carbohydrates to proteins. __Lysosomes__ - Organelle that contains digestive enzymes. __Cytoskeleton__ - Network of protein filaments within cells that helps maintain the cells shape.

Nik Jameson & Geoff Dougherty 2/13/09 Carbohydrate Lab

__I. Introduction__ __Problem__ We have to figure out what type of carbohydrate (monosaccharide, disaccharide, or polysaccharide) the eight carbohydrates- apple juice, table sugar, spaghetti, oatmeal, honey, syrup, tapioca, and potato- are. __Background Information__ Carbohydrates come in three different forms. Monosaccharides have just one saccharide, which is the basic unit, or monomer, of carbohydrates. Disaccharides are two Monosaccharides put together, meaning they have two saccharides. The last form of carbohydrates are polysaccharides. Polysaccharides contain more than two Monosaccharides. Basically, polysaccharides could contain anywhere from three to infinity number of monosaccharides.

__II. Hypothesis__

__III. Methods and Materials__ To start our procedure we filled three beakers- one with 2 mL of Monosaccharide, one with 2 mL of Disaccharide, and the last with 2 mL of Polysaccharide. Then we added 1 mL of Benedict to each beaker, and placed all three beakers in hot water, until the change in properties was complete. Next we got 3 new beakers and again filled the first with 2 mL of Monosaccharide, the second with 2 mL of Disaccharide, and the last with 2 mL of Polysaccharide. We added 2 drops of iodine to each beaker and stirred to mix the solutions. After testing the saccharides, we filled 2 beakers with 2 mL of apple juice. With the first beaker we added 1 mL of Benedict and put the beaker in hot water until the change in properties was complete. With the second beaker we added two drops of iodine and shook the beaker so that the iodine would mix with the apple juice. We then filled 2 beakers with 2 mL of table sugar. We added 1 mL of Benedict to the first beaker and put the beaker in hot water until the change in properties was complete. We added two drops of iodine to the second beaker and shook the beaker so that the iodine would mix with the table sugar. After testing the table sugar we tested spaghetti. We got two beakers and filled them both with 2 mL of spaghetti. Then we added 1 mL of Benedict to one beaker and put it in hot water, until a change in properties was complete. To the second beaker we added two drops of iodine and shook the beaker to mix the iodine with the spaghetti. The next carbohydrate we tested was oatmeal. We filled 2 beakers with 2 mL of oatmeal. With the first beaker we added 1 mL of Benedict and put the beaker in hot water until a change in properties was complete. With the second beaker we added two drops of iodine and mixed the iodine with the oatmeal. Next we filled 2 beakers each with 2 mL of honey. We added 1 mL of Benedict to the first beaker and put it in hot water until the change in properties was done. Then we added and mixed 2 drops of iodine with the honey. We then filled 2 beakers with 2 mL of syrup in each beaker. We added 1 mL of Benedict to the first beaker and put the beaker in hot water until a change in properties was complete. With the second beaker we added 2 drops of iodine and mixed it with the syrup. After testing the syrup we tested tapioca. We put 2 mL each in 2 beakers. With the first beaker, we added 1 mL of Benedict, and then put the beaker in hot water until the change in properties was complete. With the second beaker we added 2 drops of iodine and mixed it in with the tapioca. Finally we tested the potato. We filled 2 beakers with 2 mL of potato. With the first beaker we added 1 mL of Benedict and put the beaker in hot water until the property change was finished. With the second beaker we added and mixed with the potato 2 drops of iodine.

We did the same procedure with the following seven carbohydrates.

__IV. Results__

__V. Conclusion__ After we were done with the lab, we compared our results to our hypothesis'. After comparing the two we found out that the results support our hypothesis' for apple juice, table sugar, spaghetti, oatmeal, honey, and potato. On the other hand, the results refute our hypothesis' for syrup and tapioca.