Content:
Cheese-Food made from the pressed curds of milk. It is the fermenting milk.
Macromolecules-The molecular composition of cells. They are essential nutrition for all living things. They contain a very large number of atoms, such as a protein, nucleic acid, lipid, or carbohydrate.
Carbohydrates-There are two types we focused on. Monosaccharides, such as glucose, and polysaccharides, such as glycogen and starch.
- Monosaccharides cannot be hydrolyzed to give a simpler sugar.
- Polysaccharides consist of a number of sugar molecules bonded together.
Lipids-organic compounds that are fatty acids or their derivatives and are insoluble in water but soluble in organic solvents. Their three major roles are to store energy (long term), create cell membranes, and signaling.
Proteins-Large molecules composed of one or more long chains of amino acids. They keep us alive, protect us, and build muscle.
Nucleic Acids-We focused on DNA and RNA whose molecules consist of many nucleotides linked in a long chain. They form the genetic code of eukaryotic cells and their jobs include making protein synthesis, transferring information, and catalyzing reactions.
Cheese-Food made from the pressed curds of milk. It is the fermenting milk.
Macromolecules-The molecular composition of cells. They are essential nutrition for all living things. They contain a very large number of atoms, such as a protein, nucleic acid, lipid, or carbohydrate.
Carbohydrates-There are two types we focused on. Monosaccharides, such as glucose, and polysaccharides, such as glycogen and starch.
- Monosaccharides cannot be hydrolyzed to give a simpler sugar.
- Polysaccharides consist of a number of sugar molecules bonded together.
Lipids-organic compounds that are fatty acids or their derivatives and are insoluble in water but soluble in organic solvents. Their three major roles are to store energy (long term), create cell membranes, and signaling.
Proteins-Large molecules composed of one or more long chains of amino acids. They keep us alive, protect us, and build muscle.
Nucleic Acids-We focused on DNA and RNA whose molecules consist of many nucleotides linked in a long chain. They form the genetic code of eukaryotic cells and their jobs include making protein synthesis, transferring information, and catalyzing reactions.
Reflection:
This project went very well on the teamwork and productivity scales. My team members were very easy to work with and were helpful through out the whole project. As a team and individually, we were very productive and were able to do as much as possible in any given time. For this lab, it was very important to be time efficient because we were working with cheese, which needed certain amounts of time to be able to curdle.
On the other hand, my leadership skills could have been better. Although we worked well as a team, I could have contributed more ideas towards the beginning and taken initiative in starting certain parts of the lab. Another piece I could improve on during future labs would be my patience. I tended to jump to next parts of the lab and not check to make sure everything went correctly and our work was correct. If I had done this, I could have prevented less errors.
Overall my experience with this lab and my group was very positive and I learned a lot about macromolecules and how they relate to cheese.
This project went very well on the teamwork and productivity scales. My team members were very easy to work with and were helpful through out the whole project. As a team and individually, we were very productive and were able to do as much as possible in any given time. For this lab, it was very important to be time efficient because we were working with cheese, which needed certain amounts of time to be able to curdle.
On the other hand, my leadership skills could have been better. Although we worked well as a team, I could have contributed more ideas towards the beginning and taken initiative in starting certain parts of the lab. Another piece I could improve on during future labs would be my patience. I tended to jump to next parts of the lab and not check to make sure everything went correctly and our work was correct. If I had done this, I could have prevented less errors.
Overall my experience with this lab and my group was very positive and I learned a lot about macromolecules and how they relate to cheese.