Taylor+N

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blog: https://podcast.punxsy.k12.pa.us/users/14newcome_taylor/
=About Me= My name is Taylor Newcome, and i go to the Punxsutawney Area High School. I am in 9th grade. I play basketball, volleyball, and softball. Basketball is my favorite of them all i play it all year around. I've been been playing softball and basketball since i was 5. I have played volleyball for 3 years. I love to hunt. I live with my brother my mom and my dad.

My brother races all over in various states, i travel with him almost every weekend. Every summer he qualifies for Loretta Lynns in Tennessee and only the top 40 people make it in the world. He is very fast and gives it his all so i go and support him likewise he comes and supports me. My brother is a freshman in college at IUP. He is studying for criminology to become a cop. When i graduate i would like to attend Clarion University or Penn State to get a degree in nursing.

This summer i went on vacation to Deep Creek Maryland and the Beach in Maryland, they were both very fun. I went with my cousin Brooke Doney, we are very close.

My birthday is September 12, but i am a year younger than most people in my grade. Due to the fact that i started school one year early. For elementary school i went to the Christian School until 5th grade then i came up to the Middle School.

= **Witch Hazel.** = Scientific Name- Hamamelis Virginiana Leaf Type- Compound and toothed Leaf Arrangement- Alternate Decidious or Coniferous- Decidious Organism that infects tree- fungus. Provides Habitat for- wild turkey, ruffed grouse, the deer eat the twigs, rabbits, and squirrels. Related to- Corylus Hazels and all hazels, because they have the same characteristics and are almost the same. Commercial use- medical illness. Twig Characteristics- light brown branch, usually 3-6 inches long. Found in Asia, and Southern U.S. Also native to PA. I got my sources from, http://www.wisegeek.com/what-is-witch-hazel.htm
 * Poem about witch hazel,**

Hamamelis Who is toothed and brown Who is brother and sister of PawPaw Who loves wild turkey, ruffed grouse, and rabbits Who feels comfortable, tall, and free Who needs water, soil, and a good community Who gives shelter, medicine, and wood Who fears lumberjacks, drought, and deforestation Who would like to see different areas of the world Who shares a home Who is tall Who is a resident of the wilderness VIrginia

=Black Ash= = = Scientific Name- Fraxinus Nigra Leaf Type- Compound and smooth Leaf Arrangement- Opposite Decidious or Coniferous- Coniferous Organism that infects tree- bacteria infections Provides Habitat for- moose and deer Related to- all ash trees Commercial use- good trees to have around farms Twig Characteristics- grayish on older portions of the tree, furrowed and somewhat seperated into small scales. Found in, Ohio and North America. Also they are native to PA. I got my sources from, http://www.oplin.org/tree/fact%20pages/ash_black/ash_black.html

= Marine Bacteria = section 2: the quiz, and questions.

= =  a. How are the steps in the dichotomous key organized? -They are organized from the biggest group to the smallest group. b. What is the purpose of a dichotomous key? -The purpose is to classify data.

c. What characteristics were used in the steps of the dichotomous key? -Process of elimination. d. Which bacteria are you most closely related to? -I'm closely related to Fragilidium subglobasum! e. Which bacteria are you most different from? -I am most different from, Hyperthermus butylicius.

=Biomolecules graph and conclusion:=

I compared these four foods because, everyone says that they are good for you. Except for the ground beef i wanted to compare it to the other three; to see more of a complex substance being compared. My results were that in the potato only fat was present out of simple sugars, starch, fat, and protein. In the carrot only starch was present. In the apple Simple sugars were present. Lastly, in the ground beef protein and fat were present. I agree with all these results because i have researched it and understand how they did the testing to find what was in the foods. =**Bio molecule Questions:**= -What kinds of biomolecules are in each of the food substances you tested? I have found that ground beef has proteins, fats, and oils. -Do certain biomolecules have the same catalase reactions? Explain. Yes certain bio molecules have the same catalase reactions because, with the peroxide when you pour it in if their are certain chemicals it will cause it to fizz or bubble in every substance. So it was the same reaction every time if the chemicals are their. -What other results did you observe in the class that can be used to make a statement of what you have learned? I have observed that most foods have fats and oils as well as proteins and carbohydrates with glancing around with all the testing going on, to see that their were different reactions. Overall different foods had different reactions depending on what was in them.
 * conclusion**:

=Catalse lab results & activity:= I have shown the results of ground beef and onion when it is in cold peroxide, room temp peroxide, and warm peroxide. The ground beef was highly more active when in the presence of these substances. The onion only had small changes except for in the room temperature peroxide it changed a little more than usual. Overall ground beef was the higher of the two in this chemical substance.
 * results:**


 * Activity:**
 * 1) Discuss your results from the activity, discuss your analysis of the activity from the spreadsheet (what did you learn, what was surprising, what connections can you make between temperature and enzyme activity and the presence of catalase in certain foods?)
 * 2) Show the chart that you created.
 * 3) Develop a question about the catalase activity. Create a quality question about enzymes or enzyme action, etc. Either research to find the answer or use available materials to experiment to find the answer. If you research, list your sources. If you experiment, outline your experiment and explain your results.


 * 1.** Not just in my results but in everyone's results in every class i have came to a conclusion that everyone was right. There were no dramatic changes in one substance through different people. They all got the same result except for a few people. Temperature and enzyme activity in the presence of catalase show that big changes can happen depending on the little things in side the product. (ex: protein, fat, and oils)

I looked it up at http://chestofbooks.com/food/science/Experimental-Cookery/Enzymes.html
 * 2.** The chart i created is above.
 * 3.** My question is, Is it the enzymes that cause the food to make big changes when put in peroxide?
 * I have found my answer and it is yes it is the enzymes.**

=**Light intensity Activity:**=

Answer the following question as a group: What are the best possible conditions for making the maximum of ATP?
 * The best possible conditions are having lower wave length with higher light intensity.**

Hypothesize what values you believe are the best conditions (what wavelength and light intensity creates the most ATP.)
 * I hypothesize that it will take a lower wave length and a higher light intensity to make more ATP.**

Use the simulation to carry out your experiment. Share the results of each person in your group.


 * Homework:**

**I have found 100% maximal ATP with 200 light intensity, 425 wave length. It made 5 ATP in 30 seconds being maxed out.**


 * how wavelength and light intensity is important for photosynthesis. Be certain to completely relate these to the light reaction and what you observed in the simulation.
 * **If you did not have light intensity photosynthesis would not be able to occur. The light would not be able to be absorbed.**
 * A summary of what you learned through the simulation. You can discuss using paragraphs, data tables or pictures (include a brief statement as well).

=Chromatography lab:= All leaves have different chlorophyll, debating on what kind of leaf it is though. Depending on the leaf they can share different pigments, sometimes they are the same and sometimes they are different. Leaves have different color pigments in them because each pigment absorbs a different amount of sunlight. My group worked with leaf g. The solvent front was 8cm. Each pigment front was 2cm, so each RF factor was .025. The colors were light green, a greenish yellow, and yellow. Leaf a had a solvent front of 6.5cm. The first pigment was green and .5cm for the pigment front. The RF factor was .025cm. The second pigment of plant g was yellow green with a pigment front of 2cm and a RF factor of .5cm and 1.5. The third pigment front was 6.5cm and 6.5 RF factor. The color was yellow. These two leaves had the third pigment, yellow in common.

=Yeast Respiration Lab:= from scratch to bread- after being cooked the bread looked like this


 * part 2:**

after 10 minutes after 20 minutes After 10 minutes my observation is the bubbles rose up in my test tube and my balloon expanded a little After 20 minutes my observation is That the balloon will expand more over a day period; and the liquid will get higher. My prediction was wrong because the balloon did not expand more and the bubbles did not rise. Nothing happened.

In this experiment above we did; Measuring yeast activity (make one set up for your group): Use the same sugar solution you used in making the bread. Add 20 ml of sugar solution, 1/2 tube warm water, and 1.0 g. yeast to a test tube. Shake the tube until the yeast is dissolved. Place a balloon over the top of the tube. Make an observation after 10 minutes and again after 20 minutes. Note the depth of the bubbles created as well as the expansion of the balloon. There was a 10%, 5%, 7%, and a 3%. I did the 10% and their was no dramatic change. In all the others the yeast went to the bottom and the liquid went to the top. The 3% showed the most change. conclusion: With the less sugar solution water you add the more your balloon is going to expand. the volumes were: 5%- 51.63 cm2 3%- 29.19 cm2 7%- 69.46 cm2 10%- 41.63 cm2 CIrcumference: 10%- 13.5 5%-14.5  7%- 16  3%- 12 --> the radius's are shown below: our results were off compared to other groups. Analysis: 1. State 2 clear, concise conclusions derived from the analysis of the results from the experiments in your class. 2 . What was the dependent and independent variables in the experiment? Explain. 3 . According to the experimental data, what kind of environment do yeast prefer? How did the sugar concentration change the result? Explain. 4 . How did the amount of rising change with the different types of sugar solutions used? 5. What kind of respiration did the yeast carry out in the experiment? Explain.
 * Two clear conclusions are that with less sugar content the balloon expands more. Also that; yeast carries out anaerobic respiration when there is no oxygen present and with the balloons covering the top their was no oxygen present so therefore, this was anaerobic respiration.**
 * Independant Variable: is a real test that is observing over what someone did throughout the experiment. Some of the independent variables in this experiment were what substances were on the students hands, the time they were baked possibly, and the time they were made varied a little bit.**
 * Dependant Variable: is what someone has found from their observation or a change they have found, that will change the Independent Variable/s. A dependent variable was the solution the temperature of the room, and the type of water.**
 * Factors: Sugar Concentration, Water Temperature, Amount of water, Amount of Yeast**
 * The yeast preferred a less sugar content in their area. My reason for this is that all the lower sugar percentages expanded way more than the 10% or even 7%'s did.**
 * The amount of rising was changed because; if their was less sugar it rised more.**
 * Anaerobic respiration was what the yeast had carried out. This type of respiration takes place in the absence of oxygen. Which means this happened because their was no oxygen present when the balloon was covering the end.**



= Bio DNA replication project: =

step 1: Beginning strand of DNA step 2: DNA is untwisting. step3: DNA bases are pairing. step 4: In the end result 2 DNA are made.

=Class traits paragraph:= Taylor Newcome The two traits I am focusing on are, dimples and mid digital hair. Dimples aredominant, and mid digital hair is dominant. I know this because both of my parents have dimples and so do me and my brother and just about everyone else in my family also. According to [|this] website there are 24 total people 6 have dimples and 18 do not. In our class there are 13 total girls 9 of us having dimples. There are 5 total boys and 1 of the boys has dimples the other 4 do not. I have dimples and my parents also do, their parents have dimples to. Both my parents have dimples so my parents would either be RR or Rr. Giving me and my brother the big R with a little r or RR. This dominant trait has given my brother dimples and me. My next trait is mid- digital hair. According to the same website I previously used there were 24 total people 7 had mid digital hair and 17 did not. In our class there were 13 total girls and 2 had mid digital hair, there were 5 total boys and none of them had this trait. In my family my dad has mid digital hair but my mother does not, neither do my brother or I. My mom would be mm and my dad would be Mm. Each me and my brother got mm, so we do not have this trait because it is dominate and we would need a M to have this. From further research on the internet it says that dimples are definitely a dominant trait. Over half the people in the world have dimples. Those are my two traits and a little bit about them.