Monday, February 18, 2013

Unit 1 Paper

Part 1. My Interest in an Aspect of Unit Content

ATP
Adenosine triphosphate or ATP is a universal source of energy for cells. The energy is derived from the breakdown, or hydrolysis of the nucleotide, in the bonds between the phosphate groups. Broken down, ATP produces ADP or adenosine diphosphate, and Pi an inorganic phosphate group, as well as energy that can be utilized for cellular functions (Michael D. Johnson). This process can also be reversed to recycle the ADP into ATP by using energy from the food that we eat to reattach the phosphate group to ADP (Michael D. Johnson).
Each molecule of ATP is recycled somewhere between 500 to 750 times just in one day in the human body (Adenosine triphosphate). It is able to do this because the body keeps an uneven ratio of ATP to ADP; approximately a 1000 to 1 ratio. This uneven ratio contributes to the amount of free energy that can be harnessed and used by the living system (Adenosine triphosphate). There are three main uses of ATP that include; the transport of organic substances through a cell membrane, the synthesis of chemical compounds such as protein, and the energy supply for muscle movement (Maria I. Martos).
            To conclude; ATP is a very valuable source of renewable energy for living systems. It facilitates almost every aspect of cellular function that requires energy as a coenzyme. It is often referred to as the “molecular unit of currency” part of the energy transfer process inside of a cell (Adenosine triphosphate). A title that is well deserved being as versatile and useful as ATP is to a living system.

Sources
Adenosine triphosphate. Wikipedia. http://en.wikipedia.org/wiki/Adenosine_triphosphate  Accessed 2/18/13
Johnson, Michael D. Human Biology Concepts and Current Issues, Sixth Edition. Chapter 2.1 page 46. Benjamin Cummings 2012
Martos, Maria I. Adenosine Triphosphate The Necessary Fuel for All Body Cells An Overview. http://www.sagewoodwellness.com/Doc0002.htm Accessed 2/18/13


Part 2. Thinking About the Course

1.       The assignment or activity that I performed in this unit that I am the most proud of is the What Molecule/ DNA Extraction Lab because even though it was confusing for me, I did end up completing it correctly.
2.       What I now understand best about the information in this unit is how the cell uses ATP for energy.
3.       The actions that I took to enhance learning or enjoyment of the material  was mostly not expecting  myself to understand the material the first time I read it and giving myself time “get it” without getting frustrated.
4.       I felt the most connected with the course only after completing each assignment or quiz, each completed part seems to add a piece to the puzzle. I definitely felt the most distanced from the course upon the introduction of each new concept.
5.       To help my understanding or enjoy the materials my instructor could look into what is causing the buzzing noise in the background of the video presentations, it drives me crazy.

Friday, February 15, 2013

Lab; Milk, Juice, Carrot


Milk: Record your hypothesis, observations, explanation, and factors here.
Hypothesis: I thought that after 3 days the milk would develop a very bad smell because it was not refrigerated.
Observations: After 3 days upon inspection of the milk I noticed no odor.
Change: After 3 days there were clumps in the milk.
Factors: I think I could call what I made cottage cheese.

Warm dark place

After three days

The finished product

Juice: Write your observations and explanation here.

Observations: Cup 1 (room temperature) seemed to diffuse the grape juice at a moderate rate, cup 2 (boiling water) diffused the grape juice faster than the room temperature water, cup 3 (ice water) diffused the grape juice slower than the room temperature water. I think that this was because the warmer the water is the more movement there is going on in it; whereas, the colder the water gets there is less movement until it becomes ice (solid).

Room temperature water

Boiling water

Cold water


Carrot:  Record your hypothesis, tightness of string and texture observations and measurements, and what type of water caused shrinkage or expansion here.

Hypothesis: I thought that after 24 hours the carrot in the salt water would shrink while the carrot in the fresh water would expand. I believed this would happen because this was the way that it would work with a eukaratic cell in hypertonic and hypotonic solutions.

Observations: The tightness of the strings of both carrots was mildly tighter after being submerged for 24 hours. Though the carrot placed in the fresh water was 1/8 inch wider but the same length and the carrot placed in the salt water was 1/8 inch longer but the same width. This would imply that the string was tighter around the carrot placed in the fresh water but if it was it was not visibly noticeable.

Initial length and width of carrot pieces:

Piece 1:     The carrot piece placed in the fresh water was 2 ¾ inches long and 1 inch wide.

Piece 2:     The carrot piece placed in the salt water was 2 ¾ inches long and 1 inch wide.

After-experiment length and width of carrot pieces:

Piece 1:     After 24 hours the carrot piece placed in the fresh water was 2 ¾ inches long and 1 1/8 inch wide.

Piece 2:     After 24 hours the carrot piece placed in the salt water was 2 7/8 inches long and 1 inch wide.

The beginning


After measurements of carrot in salt water

   
Comparison of both pieces after 24 hours