Joe+R.

flat Blog: https://podcast.punxsy.k12.pa.us/users/14roberts_joseph/

=About me !=



Hey there I'm Joe. My hobbies are tennis and golf. I like to watch family guy and football (mostly Steelers). My favorite movies are Stepbrothers and Iron Man 2. My father is Jordan.

=** Classification of Tree **=

> http://www.naturehills.com/product/norway_spruce.aspx > http://www.fast-growing-trees.com/NorwaySpruce.htm http://edis.ifas.ufl.edu/st449 //Picea// Who is tall, fast, and evergreen Who is the brother or sister of the Scots Pine Who loves caterpillars, birds, and small moths Who feels thirsty, tall, and lasting Who needs water, sunlight, and soil Who gives oxygen, shelter, and decoration Who fears axes, dryness, and lightning Who would like to see some rain Who shares shade Who is prickly Who is a resident of Europe //Abies//
 * 1) Name- Norway Spruce
 * 2) scientific name- //Picea Abies//
 * 3) Organism that infects tree- spruce beetle and deer
 * 4) Provides habitat or food for... (don't guess, research)- caterpillars and small moths
 * 5) It is most like the Scots Pine.
 * 6) Commercial use of tree- Christmas tree like the one in the Rockafellar center
 * 7) Twig characteristics- medium thickness, brown in color, wedge- shaped usually 4-7 inches long.
 * 8) Where tree is found in the world (native to pa?)- it is native to Europe and is also in the Rocky Mountains
 * 9) Draw or find a picture of a drawing of the leaf to show to the class. http://en.wikipedia.org/wiki/Norway_Spruce

http://www.ehow.com/list_5801885_diseases-forest-pansy-tree.html http://www.oplin.org/tree/fact%20pages/redbud/redbud.html http://edis.ifas.ufl.edu/st145 =Classification of Marine Bacteria=
 * 1) Name- Redbud
 * 2) scientific name- //Cercis canadensis//
 * 3) Organism that infects tree- canker, anthracnose, verticillium wilt, root and crown rot
 * 4) provides habitat or food for... (don't guess, research)- cardinals, bobwhites, ring-necked pheasants, chickadees, gray squirrels, and white tailed deer.
 * 5) It is most like the
 * 6) Commercial use of tree- mostly ornamental usage
 * 7) Twig characteristics- brown, medium thickness
 * 8) Where tree is found in the world (native to pa?)- found mostly in Kansas, Oklahoma, Texas, and in northwest Mexico

//1. Salinispora tropica// You and //S. tropica// share a taste for “eating out” — this microbe feeds on live bacterial cells and organic debris instead of making its own food. Similar to your fondness for the color purple, this microbe stains purple when rinsed in crystal violet dye which is used to study a microbe cell wall structure. Also, //S. tropica// is just as unlikely as you to “hold its breath” for very long because it requires oxygen to survive. Soon after its discovery in 1991, it was found that this amazing microbe produces important anti-cancer compounds!

2. a. The steps in the dichotomous key are organized from simple to complex. b. The purpose of the key is to show relationship between microbes. c. Water column, family range, where it eats, whether it holds its breath, sponginess, halophilic or not, cold tolerence, if it makes gas or not, acidophilic or not, size of genome, when it does photosynthesis, shell type, metabolism, silica, and whether it forms toxic blooms or not. d. I am most like salinspora. e. I am least like synechococcus.

=Biomolecules in Food=




 * 1) The milk had starch, fat, and protein, the banana had simple sugars, starch, fat, and protein, the avocado had fat, the apple had simple sugas and fat, the onion had fat, and the potato had starch and fat.
 * 2) Yes, certain biomolecules will have the same catalase reactions because they are composed of similar things.
 * 3) I have learned from the experiment that most foods have fat molecules in them, and foods you think are very different can contain the same molecules.

=Catalase Activity=
 * 1) My results with the onion was that there weren't many reactions to the peroxide. I was expecting more to happen, but was somewhat let down. From the spreadsheet I noticed that there were some foods that had the same results, but most things that had one high reaction, had mostly high reactions. Also, ones that had low reactions mainly had all low numbers. Lastly, I noticed that the temperature of the peroxide and the level of reaction had a positive correlation.
 * 2) Why do enzymes react more to hydrogen peroxide?
 * 3) The foods that react greatly must have promoters, which increase the activity of catalysts.
 * 4) http://en.wikipedia.org/wiki/Catalysis

=Light Intensity Activity= =Chromatography Lab Summary= The results of the chromatography lab are very different. There are certain plants that have pigments that have very low RF values and pigments that have very high RF values. I didn't think that there would be a pigment that had an RF value of 1. Although, there were a few of the pigment fronts that reached the solvent fronts. I also noticed that some of the plants didn't have have a third pigment. Another thing I noticed is all the plants had the same pigment colors in common. All had light green, dark green, and yellow. Some had different orders of the colors, but all had them.
 * ~ Light intensity| ||~ wavelength| ||~ #of ATP made in 1m| ||~ % of maximal ATP ||
 * 120 || 400 || 5 || 39 ||
 * 120 || 425 || 7 || 60 ||
 * 120 || 450 || 1 || 9 ||
 * 120 || 475 || 1 || 4.5 ||
 * 120 || 500 || 1 || 4.5 ||
 * 120 || 525 || 1 || 6 ||
 * 120 || 550 || 1 || 9 ||
 * 120 || 575 || 1 || 7.2 ||
 * 120 || 600 || 2 || 12 ||
 * 120 || 625 || 4 || 34.8 ||
 * 120 || 650 || 6 || 51 ||
 * 120 || 675 || 2 || 16.5 ||
 * 120 || 700 || 1 || 3 ||
 * 120 || 725 || 1 || 2.4 ||
 * 120 || 750 || 1 || 1.8 ||
 * 200 || 425 || 10 || 100 ||

=Yeast Respiration Lab= 1. From the analysis of the results, I found that the 10% sugar solution had the most inflation and stayed up, therefore, the higher the sugar solution, the more the inflation. Also, I found that the the largest piece of bread had also come from a 10% sugar solution. Although this was found, I do not believe the sugar solution really affects it that much, but the results depend on the person kneading and the amount of flour and water added. 2. The independent variable was the sugar solution and the dependent variable was the balloon inflation. 3. Yeast prefer to live in environments with neutral or slightly acidic pH levels. The sugar solutions change the pH level. 4. The higher the sugar solution the more inflation or rising. 5. The yeast performed anaerobic respiration because no oxygen could get to the yeast because of the balloon.
 * Amount of Solution || Amount of Time || Balloon inflation || Amount of Bubbles ||
 * 3% || 10 Minutes || little || very little ||
 * 3% || 20 Minutes || same as in 10 || little ||
 * 3% || 1Day || slight || some ||



=DNA Replication Model=

Step 1

Step 2 Step 3 Step 4

=Class Traits= The two traits I am going to focus on are attached ear lobes, which is dominant, and straight thumb, which is also a dominant trait. Unattached is dominant to attached and straight is dominant to curved. For part of the time the dominant trait is shown in the numbers, but for these two traits, the recessive trait is higher in numbers for the most part. In our class, both the straight thumb and the unattached ear lobe are the most common traits. Although unattached ear lobes and straight thumbs are the dominant traits, that does not mean that they will occur the most. I wonder why this is? In my class it seems like the results for straight thumb and unattached earlobe go with whether the gene is dominant or recessive. The results on the link seemed to be much more spontaneous.

The two traits that are not on the link that we looked on in class that I will focus on are rolling tongue and right-handed. In our class, 9 girls were right handed, and 2 were left-handed. 12 boys were right-handed, 1 was left-handed. Totally, 21 people were right-handed in our class, and 3 were left-handed. Right-handedness is the dominant trait. In our class, 9 girls could roll their tongues, and 2 could not. 10 boys could roll their tongues, and 3 couldn’t. Totally, 19 people in our class could roll their tongues and 5 couldn’t. Being able to roll your tongue is the dominant trait. I am both right handed and can roll my tongue. I am probably Rr for right-handed because my sister is left-handed. I am also probably RR for rolling tongue because everyone in my family can roll their tongues.