Cory+G.

About Me: = = flat Blog:https://podcast.punxsy.k12.pa.us/users/14geer_cory/

I'd say my favorite player is Pedro Alvarez. Some of my favorite professional teams in sports are the Pittsburgh Pirates, Pittsburgh Steelers, Pittsburgh Penguins, and the Philidelphia 76ers. My favorite college team would be the University of Pittsburgh. Some thing that I dislike is the winter because it is cold. My best friend is Adam Ferko. So you can see that is a little about me.

== Photo by Andrew Dunn = = = = = = = = =Pin Oak= = = = = = = Scientific Name: **//Quercus palustris// **
 * Tree common name || Deciduous or coniferous || Leaf type || Leaf Arrangement || Commercial use || Provides habitat for || Organism(s) that infect tree || Provides food for… || Native to PA? || Other Info ||
 * Pin oak || Deciduous || Simple || Alternate || Along Roads because of beauty || Common Crow, American Robin, Baltimore Oriole, Scarlet Tanager, Rose-breasted Grosbeak. || Tiny wasp,//Ceratocystis fagacearum//, || Deer, Turkey, Grouse, Ducks, Water birds, Reedbirds || Yes || Grow from 60-75 feet. Not used for furniture. 12-15 years before acorns appear. ||

=**//Sassafras// ** =

photo by Martin Labar = = = = = = = =

Common Name || Deciduous or Coniferous || Leaf Type || Leaf || Commercial Use || Provides Habitat for… || Organism(s) that infect tree? || Provides food for… || Native to PA || Other info? || Scientific Name:**//Sassafras albidum// **
 * Tree
 * Sassafras || Deciduous || Simple || Alternate || * Tea may be made from boiling pieces of the outer bark from the roots.Sassafras oil is used in some soaps. || Deer, songbirds, wild turkey, and bears. || Asian Beetle.. || Barrels, Small boats, fuel, oil in some soaps. || No ||  Small to medium sized tree up to 60 feet tall with an irregular often twisted trunk and main branches, usually flat-topped crown; root suckering may result in thickets. ||

[] [] [] http://www.na.fs.fed.us/spfo/pubs/pest_al/sodeast/sodeast.htm http://.dnr.state.md.us/wildlife/Habitat/WildAcres/habichat8.asp http://www.arborday.org/treeguide/TreeDetail.cfm?id=19

=Classification Marine Bacteria Activity 2=

//Rhodoferax ferrireducens!// [[image:my_microbe.png width="56" height="51"]]
Yahoo! You are //Rhodoferax ferrireducens!// Similar to you, this microbe is a bit disorganized. Its cell contents aren’t neatly organized, in much the same way that your socks never manage to find their way into a drawer! //R. ferrireducens// takes your ability to hold your breath one step further — it actually lives without oxygen! You also both share a taste for “eating out” — this microbe feeds on organic material in marine sediments. What’s amazing is that when //R. ferrireducens// breaks down these organic molecules, energy is released that can be harnessed to make electricity to heat our homes and power our light bulbs! So, this powerful little organism could potentially create an environmentally friendly form of electricity. A) The way the dicotamis key is is from least specific to most.

B) The purpose of a dichotomous key is to take an organism using it’s features to identify it.

C) Physical Characteristics are used to identify the Organisms

D) //R. fermentans, R. antarticas//, and //Aquaspirillum delicatum//.

E) Rhodoferax genus is the Bacteria that I’m most different from

=Biomolecule Lab=

NOTE: If the amount is at one that biomolecule is found within the food.

1)The kinds of biomolecules are in each of the food substances that I tested was in the Liver there was simple sugars. In the potato the was a presence of starch and fat. Now in carrots we found that there was starch. In apples we found that there was a presence of simple sugars. In egg yolk we found that there was fat and protein we also found the same for ground beef. In an onion we found that it had fat and simple sugars. 2) To make sure we got a definitive answer on this i looked at foods that had all of the same substances in it. The three foods that I used were Liver, Apple, and Onion. I results that i got is that just because they had the same biomolecules doesn't mean they react the same. 3) What I have learned is that just because foods appear to be different doesn't mean that the foods are made up of different molecules.

=Catalase Lab=

1) After looking at the results it seemed that all the results stayed pretty much the same no matter what the temperature was. So in my opinion I don;t think that temperature changes enzyme activity.

2) My question is how do enzymes increase or decrease the rate of chemical reactions? Enzymes do this by forming a complex with the compound, called the substrate, which they have to transform.

=Chromatography Lab=

5 Lab report- Not all type of leaves have the same type of chlorophyll or pigments. The reason that I say this is when looking at the different types of leaves I compared them. What I found was that out of them all that they all had different RF values. Also most of them had different Pigment one differences. Some were orange some were dark green and others were light green. So therefore you realize that all of the leaves have different chlorophyll pigments inside of it.

=Light Intensity Activity= Wave length and and light intensity is important for photosynthesis. The reason why light intensity is important because it’s just the amount of light that the plant absorbs. Also during photosynthesis the plant needs light so that is why light intensity is important. Now wavelength is also important because its just the color the plant absorbs this is important because each plant absorbs different colors.

What I learned through the activity is that you need a correct amount of light and wavelength to produce the right amount of ATP for the plant to live

(Nm) || % || # Of ATP ||
 * Light intensity in lux || Wavelength
 * 0 || 400 || 0 || 0 ||
 * 0 || 425 || 0 || 0 ||
 * 0 || 450 || 0 || 0 ||
 * 0 || 475 || 0 || 0 ||
 * 0 || 500 || 0 || 0 ||
 * 0 || 525 || 0 || 0 ||
 * 0 || 550 || 0 || 0 ||
 * 0 || 575 || 0 || 0 ||
 * 0 || 600 || 0 || 0 ||
 * 0 || 625 || 0 || 0 ||
 * 0 || 650 || 0 || 0 ||
 * 0 || 675 || 0 || 0 ||
 * 0 || 700 || 0 || 0 ||
 * 0 || 725 || 0 || 0 ||
 * 0 || 750 || 0 || 0 ||

=Yeast Respiration LAB= 1.I tried all of the breads with the different sugar solutions I figure that the more sugar solution you put in, the better the bread tastes. The 5% bread tasted pretty dry. The seven 7% bread was dry but it had a little taste to it. The 10% had the best quality of bread. So the conclusion I drew from the lab the more suguar solution the better the bread was. 10% ballons inflated the most 2. The independent variable was the amount of yeast. The amount of yeast didn't change throughout the experiment. It stayed 1 gram the whole time. The dependent variable was the amount of sugar solution. This was the one that changed. There was 3%, 5%, 7%, and 10%. 3. Yeast prefer to live in a warm wet environment. The sugar solution affects this because it affects the growing of the yeast and the nutrience it recieves 4. The higher the sugar solution the more that the bread rose
 * Amount of Solution || Amount of Time || Balloon inflation || Amount of Bubbles ||
 * 7% || 10 Minutes || None || medium ||
 * 7% || 20 Minutes || Extremely Little || Large ||
 * 7% || 1Day || Little || Extremely more ||

5) The kind of respiration that the yeast went through was anorobic respiration because we cut the oxygen off of the yeast with the ballon. Picture of 7% sugar solution after 1 day



Picture of 7 % sugar solution after 10 minutes

Do to our groups poor lab results with the ballons (having holes in two different ballons) I had to use other groups averages of circumference and volume here is my graph



=DNA Replication Project=

Step 1: You have a full stand of DNA that is together.



Step 2: Is when the DNA begins to unzip.



Step 3: Is when the DNA begins to break off and start to form two new strands of DNA.



Step 4: is when you have the two new strands of DNA.



DNA replication is how DNA is reproduced or remade. The DNA starts off as one by itself. Then certain enzymes or chemicals then start to break apart the DNA. This is known as unziping the DNA. After that, the DNA starts to wind around and form two new strands of DNA which looks like a circular staircase. After that, the two new strands connect and form two full strands of DNA. The reason why all of this happens is because new DNA needs to be made for new cells. This occurs in "S" phase of mitosis.

=class traits=

1) The two traits that I’m doing is white forelock and the rolling of the tongue. White forelock is dominant and rolling of the tongue is dominant to.

2) The questions that I asked was since white forelock is dominant why does it show up in so few people. Like for instance in our class 0/24 had the trait. It wasn’t just our class that had the deficiency in this. As in the other class in our school had 0/18. Then when you add that up you get a 0/42. However since that’s dominant trait you’d think it’d show up in more than 50% of all humans. In the world 6.25 percent of people have white forelock. The second trait that I did was rolling of the tongue. In my third period class 20/24 people could roll there tongue. In the first period class 15/18 people could do it when you add it up 35/42 people could roll there tongue. Now this makes a lot of sence since it’s a dominate trait.

3) The two other traits that I’m doing is hitch hikers thumb and widows peak. The first period had 4/13 girls have widows peak and 3/5 boys have it. So 7/18 people have that trait. Then in third period biology 2/11 girls had it and 5/13 boys had it. That comes out to 7/24. This is weird because it is a dominant trait so therefore again you would think that it would be over 50%. For both males and females combined. In the world 53.6% of people have widows peak. The other trait that I did was hitch hikers thumb. It is a recessive trait. 5/11 girls had this trait and 5/13 boys had it. So 10/24 people had this trait. So this makes scence because it’s a recessive trait.

=Madaka Egg=

Stage 19 33 Hours

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