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In this lab we were given a very different task from the usual labs that we do in STEM. We started to make our own cheese. The goal of the project was to see which method of curdling the cheese worked the best overall. We were given the materials and asked to follow the process then do it a second time and change one variable. Below is my personal lab write up along with some of the Biotech definitions.
Concepts
Cheese-Food made from the pressed curds of milk. It is the fermenting milk. This is the main part of the lab.
Macro molecules-The molecular composition of cells. Cheese contains many different macro molecules. 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. Used to see if it was in the cheese.
- 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.Used to see if it was in the cheese.
Proteins-Large molecules composed of one or more long chains of amino acids. They keep us alive, protect us, and build muscle.Used to see if it was in the cheese.
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.Used to see if it was in the cheese.
Macro molecules-The molecular composition of cells. Cheese contains many different macro molecules. 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. Used to see if it was in the cheese.
- 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.Used to see if it was in the cheese.
Proteins-Large molecules composed of one or more long chains of amino acids. They keep us alive, protect us, and build muscle.Used to see if it was in the cheese.
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.Used to see if it was in the cheese.
Reflection
This lab was very different and fun from other labs we did. As far as things that went well I feel that the execution and steps of the lab ent very well. The lab instructions were clear which made the lab a lot more clear. I feel the testing part of the lab went poorly. There could have been better ways to test for the monosaccharides in the cheese. Personally I gained some new skills and experience from this lab. One main thing was the instruction and following a procedure. The ability to follow labs step by step is a big part of science and this lab helped to reinforce that skill by having a detailed and easy to follow instruction packet. Also, I gained more experience using the scale. Using new tools is always a good learning experience, so using the scale to measure curds was fun to use. Although I gained a lot of skills I also feel I could improve upon some things. One, being the precision of measurements. The measurements could have been more precise when I was doing the lab. When measuring the colors for the cheese a little can alter the results a lot. Also, I could improve on the thoroughness of my observations. Throughout all of my labs I need to take and write down more observations. During this lab there were many details like the colors and smells of the cheese.